International•indulgent
Spiked Thai Iced Coffee Cocktail
Thai Iced Coffee spiked with some Bailey's and Kahlua! Cocktail recipe from Pailin Chongchitnant of Hot Thai Kitchen!
- Prep time
- 10 min
- Cook time
- 2 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 oz (60 ml) brewed Thai coffee, chilled (see below)
- 1-2 oz (30-60 ml) coffee liqueur such as Kahlua
- About 1 oz (30 ml) Irish cream liqueur such as Baileys
- Ice
- Sweetened condensed milk, optional for drizzling
- 4 Tablespoons Thai coffee powder
- 1 cup (250 ml) hot off-the-boil water
Instructions
- 1
To brew the Thai coffee, pour hot water into the coffee powder, then stir and steep for 5 minutes. Strain through a fine mesh strainer or coffee filter. Allow to cool completely and then chill.
- 2
To make the cocktail, mix 2 oz of cold black Thai coffee and 1-2 oz of coffee liqueur (depends how strong you want it) and pour over an ice-packed glass.
- 3
Gently drizzle the Irish cream liqueur over the top and finish off with a drizzle of the condensed milk, if desired. Serve with a straw and enjoy!
- 4
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