4 espresso shots (the stronger the better! We recommend Munro for this one)
4 tablespoons of sugar
4 tablespoons of heavy cream
2 teaspoons of ground cardamom
1 teaspoon of almond flavouring
Add the cardamom to the ground coffee, and brew the coffee; when the coffee is brewed, add the sugar and almond flavoring, mix well and then let the coffee cool to lukewarm.
Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with coffee; into each glass, stir about 1 tablespoon of heavy cream.
To achieve a layered effect, hold a spoon on top of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.
This recipe has been adapted from http://www.food.com/recipe/thai-iced-coffee. Photos by The Cookie Rookie.
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