Ingredients for Thai Iced Coffee 12 Hour Brew Technique
- 1 cup coarsely ground dark roast coffee
- 4 cups cold, filtered water
- 1 teaspoon vanilla extract
- Sweetened condensed milk (to taste, approximately 2 tablespoons per serving)
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How to Make Thai Iced Coffee 12 Hour Brew Technique
- In a large pitcher, combine 1 cup coarsely ground dark roast coffee with 4 cups cold, filtered water. Stir well to ensure all grounds are saturated.
- Cover the pitcher and let it sit at room temperature for 12 hours. This allows the coffee to slowly extract, creating a smooth, less bitter brew.
- Line a fine-mesh strainer with a cheesecloth or coffee filter. Place the strainer over a large bowl or Dutch oven.
- Slowly pour the coffee mixture through the strainer, pressing gently on the grounds to extract as much coffee as possible. Discard the coffee grounds.
- Add 1 teaspoon of vanilla extract to the strained coffee.
- Cover and refrigerate the coffee concentrate for up to 1 week.
- When ready to serve, mix 1/2 cup of the coffee concentrate with 2 tablespoons of sweetened condensed milk (or to your desired sweetness).
- Pour over ice and enjoy your delicious, refreshing Thai Iced Coffee!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
144g
Fat
18g
Carbs
12g
