Blended Thai Iced Coffee

Sticking a straw in two energizing blended Thai ice coffees with homemade whipped cream

A luscious cold treat made by blending coffee and coconut milk ice cubes flavored with condensed milk, vanilla, and coconut sugar. Easy and so satisfying, not to mention the caffeine kick to get you going!

Makes 4-5 cups

Course Drinks

Cuisine Asian

Prep Time 4

Total Time 4

Servings

Calories 389kcal

Author Imma

Ingredients

12 ounces (345ml) strong coffee, frozen in a standard ice cube tray
12 ounces (345ml) coconut milk, frozen in a standard ice cube tray
1 cup (240ml) sweetened condensed milk
1 tablespoon (5ml) vanilla extract
2-3 tablespoons coconut sugar (optional)
whipped cream for optional topping

Instructions

Pour 12-16 ounces of strong cold coffee into a standard ice cube tray and 12-16 ounces of coconut milk in another standard ice cube tray. Freeze until solid (this may take about 3 to 4 hours, depending on your freezer).
Remove the ice trays from the freezer when completely set. Leave at room temperature for about 10 minutes so it's easier to remove the ice cubes.
Place the ice cubes in a blender, add condensed milk and vanilla, and blend until creamy and smooth. It's OK if not all of the cubes blend. You may have to do this in two batches.
Pour into glasses, top with whipped cream, and sprinkle with coconut sugar. Serve immediately.

Notes

Take the frozen coffee and coconut milk ice cube trays from the freezer 10-15 minutes before blending to ensure easier blending.
If the coffee mixture is too thick, try adding about a ¼ cup of coconut milk to the blender.
Please remember that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition