What is Thai iced coffee?

Known locally as oliang, Thai iced coffee is brewed strong with cardamom, corn, and sometimes sesame seeds added to the grounds for a warm, spicy aroma. Sweetened with condensed milk and topped with evaporated milk, then served over crushed ice. Street-vendor fuel for Bangkok's heat.

You'll need

  • Thai cloth filter or French press
  • Tall glass with crushed ice
  • 1 tbsp sweetened condensed milk
  • 2 tbsp evaporated milk
  • Optional: cardamom pod or corn-coffee blend
  • 25 g fresh Seelaz coffee — Browse our coffees

Step by step

1

Blend coffee with cardamom

Grind 25 g coffee medium. Add 1–2 lightly crushed cardamom pods to the grounds for traditional oliang spice. Optional: a pinch of corn coffee or sesame.

2

Brew strong

Brew with French press or Thai cloth bag in 250 g hot water for 4 minutes. Strain through cloth or paper for clarity. You want a syrupy concentrate.

3

Stir in condensed milk

While the coffee is still hot, stir in 1 tbsp sweetened condensed milk. Heat dissolves milk faster.

4

Pour over crushed ice

Fill a tall glass with crushed ice. Pour the sweetened coffee over the top.

5

Float evaporated milk

Pour 2 tbsp evaporated milk over the back of a spoon to create the signature creamy white swirl on top.

Pro tips

  • Authentic oliang powder includes roasted corn, soybean, and sesame — if you can source it, blend 15% with your coffee.
  • Use a wide straw — the crushed ice and creamy texture call for it.
  • For Thai iced coffee without milk (oliang plain), skip both milks and add a touch of sugar instead.

Best coffee for Thai iced:

Shop our coffees

الخلاصة بالعربي

القهوة التايلاندية المثلجة (أوليانج) تجمع بين البن المركز والهيل والحليب المركز فوق ثلج. مروقة وعطرة وحلوة.