Thai Iced Coffee (Cafe Yen)

Brew a strong pot of coffee using Ground Coffee. Aim for a bolder brew than usual so the flavors stand up to the sweet milks—a French press, drip with extra grounds, or espresso-strength brew all work well.

While the coffee is still hot, stir in Granulated Sugar to taste (typically 1–2 tablespoons per cup) until fully dissolved; this ensures the sweetness blends evenly.

Let the sweetened coffee cool to room temperature, then chill it in the refrigerator until cold, or pour over a few ice cubes to speed the process.

In each serving glass, spoon 1–2 tablespoons of Sweetened Condensed Milk (adjust to desired sweetness) and add a generous handful of Ice.

Pour the chilled coffee over the condensed milk and ice, filling the glass most of the way, then gently pour a splash of Evaporated Milk over the top for a creamy finish.

Stir before drinking so the condensed and evaporated milks blend into the coffee, and adjust sweetness or milk amount as needed. Serve immediately.