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Thai Coffee Cocktail

Baileys
Author: Devi Poojari
A glass coupe filled with an iced brown beverage is next to a shot glass containing a white liquid, both placed on a dark surface with a dark background.
Ingredients
Method

Ideal for coffee fiends, the Thai coffee cocktail is a cross between dessert and iced coffee – elevating the caffeine flavour with the addition of coffee liqueur and Irish cream liqueur. Preferably using Thai coffee as a base, the foundation can also be substituted with a high quality, artisanal cold brew to maintain a flavour that is as close to the authentic.

What you’ll need

Ingredients

Serves:
1
  • Freshly brewed Thai coffee
    60ml
  • Coffee liqueur
    15ml
  • Baileys (or any other Irish cream liqueur of choice)
    20ml
  • Ice cubes
  • Condensed milk
    For drizzling

Method

  1. Step 1

    Brew and cool the coffee completely before mixing in the coffee liqueur.

  2. Step 2

    Fill up a highball glass with ice and pour in the mixture; top up with the Irish cream liqueur.

  3. Step 3

    Drizzle the condensed milk on top and serve immediately.

Tips & Suggestions

  • Stir the cocktail thoroughly before sipping in order to integrate the sweet condensed milk evenly across the drink.

  • Replace the coffee liqueur with an equal amount of ginger liqueur to give the cocktail a spice-laced depth of flavour.

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FAQs

While the authentic Thai iced coffee does not add alcohol, a cocktail version of this recipe can be made using the inclusion of liquor/liqueur.

Commonly known as oliang – Thai coffee is a popular beverage made using Robusta coffee grounds, brown sugar and a variety of grains.

Thai iced coffee tends to have a milkier and milder flavour due to the use of medium roast coffee beans while Vietnamese coffee is stronger due to the use of dark roasted Robusta coffee.

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