Thai Iced Coffee (Oliang)

Before you start

Oliang is Thailand's sweet black iced coffee, traditionally brewed from a dark roast mixed with roasted grains or seeds and strained through a cloth sock. Served with a splash of evaporated milk over ice, it becomes the creamy version many people know from Thai restaurants. The spiced style here, with cardamom, is a common restaurant and home variation rather than a fixed tradition.

The key is to sweeten while the coffee is hot. Sugar and condensed milk dissolve completely in hot coffee, while poured over ice they would settle. Brew strong, because the ice and milk will dilute it, and float the evaporated milk on top at the end so it swirls down in ribbons.

Ingredients

• 30 g (about ⅓ cup) dark-roast ground coffee or oliang mix — medium-coarse
• 3 green cardamom pods — lightly crushed
• 300 ml (10 oz) boiling water
• 30 g (2½ tbsp) granulated sugar
• 2 tbsp (30 ml) sweetened condensed milk
• 60 ml (2 oz) evaporated milk — 30 ml per glass
• 2 heaping cups (about 300 g) ice cubes

Method

1. Put the ground coffee and crushed cardamom in a French press or in a cloth coffee sock set over a heatproof jug.
2. Pour the boiling water over the grounds, stir once, and steep for 5 minutes. In a cloth sock, dip and lift it a few times to help extraction.
3. Press the plunger or lift out the sock, then pour the coffee into the jug, leaving the sediment behind.
4. Add the sugar and condensed milk to the hot coffee and stir until fully dissolved. Taste; it should be strong and noticeably sweet.
5. Let the coffee cool for about 5 minutes. Fill two tall glasses with ice and divide the coffee between them.
6. Slowly pour 30 ml evaporated milk over the top of each glass so it drifts down through the coffee. Stir before drinking.

Tips for success

• Brew the coffee concentrated. About 1 g of coffee to 10 ml of water accounts for dilution from ice and milk.
• Make a larger batch, sweeten it, and keep it in the fridge. Cold, pre-sweetened coffee melts less ice when poured.
• Crush the cardamom just enough to split the pods; whole seeds release flavor slowly, ground seeds can taste soapy.

Substitutions

Oliang mix

A dark French roast gives a similar color and bitterness. Add 1 tsp roasted, crushed sesame seeds or a pinch of toasted rice to approximate the grainy depth.

Evaporated milk

Half-and-half or whole milk work but taste less cooked and caramel-like. Coconut milk makes a dairy-free version.

Cardamom

Skip it for an unspiced, more traditional black oliang, or add a small strip of orange peel.

Variations

Black oliang

Skip the evaporated milk and condensed milk; sweeten with 40 g sugar for the classic black version.

Thai coffee float

Top the iced coffee with a scoop of coconut ice cream instead of evaporated milk.

Troubleshooting

It tastes weak once iced

The coffee was not concentrated enough. Increase the dose or reduce the water to 250 ml.

Sugar is sitting at the bottom

It was added after icing. Always dissolve sweeteners in the hot coffee.

Muddy texture

Grounds slipped through the filter. Pour slowly and leave the last bit of coffee in the press.

Storage

Sweetened, strained coffee keeps in a covered jar in the refrigerator for up to 3 days. Add ice and evaporated milk just before serving. Refrigerate opened evaporated milk and use within about 5 days.