Oliang (Thai Iced Coffee)
Dark, smoky street-stall coffee brewed strong, sweetened and poured over ice, with a creamy milk splash if you want it.
Ingredients
- 4 tbsp Thai oliang coffee powder, or dark-roast ground coffee
- 400 ml boiling water
- 3 tbsp sugar, or to taste
- 720 ml crushed ice
- 2 tbsp sweetened condensed milk (optional)
- 4 tbsp Evaporated milk (optional)
Method
- Put the coffee in a jug, pour over the boiling water and leave to brew for 10 min, until very strong.
- Strain it through a coffee sock, fine cloth or paper filter. For an even stronger brew, pour it back through the grounds once more.
- Stir in the sugar while the coffee is hot until it dissolves, then let it cool a little.
- Fill two glasses with crushed ice and pour over the coffee. Drink it black, or float the condensed and evaporated milk on top and stir at the table.
Tips
- Black oliang is vegan and dairy-free; the milky version (kafae yen) is not.
- Oliang powder is coffee blended with roasted grains and seeds such as corn, soya and sesame, so check the label for allergens.
Sources
Written in our own words after cross-checking these recipes:
Open Oliang (Thai Iced Coffee) in Nouns Cooking