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Reviewed: Dec. 24, 2007

Well, maybe the recipe name should be changed to "Ameri-Thai Coffee", but in its own right it is a very tasty, homemade gourmet coffee recipe. It is especially nice that it can be made without an espressor machine. Take this from a woman who used to be a Starbuck's barista! ;)

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RASHELLY

	Cooking Level: Intermediate Living In: Elkhart, Indiana, USA
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Reviewed: Nov. 6, 2007

I am of Thai decent. This was a good attempt. Unfortunately, most Thai places are "Americanized" but you can buy real Thai Coffee in Asian supermarkets or online. You will taste the difference right away.

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Reviewer:

Runvs

	Cooking Level: Expert Living In: New York, New York, USA
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Reviewed: Oct. 16, 2007

It didn't taste like the Thai coffee I get at a local restarant plus it is has a lot of calories

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Sheena


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Reviewed: Sep. 22, 2006

This is Americanized. I lived in Thailand for 2 years. This tastes nothing like what they served.

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Justa' Mom

	Cooking Level: Expert Home Town: Algonac, Michigan, USA Living In: Roscommon, Michigan, USA
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Reviewed: Jul. 2, 2006

This may be closer to the Thai coffee that they serve in restaurants, but the Thai coffee I wanted to make is something called Oliang. It's only about 50% coffee that's cut with and roasted with noncoffee substitutes corn, soy and sesame. It's supposed to be really really strong, so I made a pot of coffee with chicory in it, put it back into the coffeemaker with fresh grinds in the basket and added 1/2 teaspoon each of ground corriander and cardamom. I mixed in the condensed milk and poured it over ice and served it cold. It was good and VERY rich (enjoy this slowly--trust me!), but I still like the real stuff I get from my bean shop better. Thanks for the idea though!

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FRAMBUESA

	Cooking Level: Expert
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Reviewed: Oct. 24, 2005

This recipe was not bad, but i wouldnt go so far as to compare it to what i drink in thai restaurants. If I was serving it iced, i would grind some cardamom pods and some whole coriander with my coffeebeans. Also, the milk was hard to mix in-I may try running the milk through the machine with the water.

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JONCEPHINE


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Reviewed: Oct. 10, 2004

Served this iced, with milk. Used about 2 teaspoons whole cardamom, smushed a bit with a spoon, to make 4 glasses (so double the recipe). Stirred in the condensed milk in each glass and then added milk and ice. Tasty...not too special, though.

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OCTOVUS


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Reviewed: Apr. 13, 2004

I have to disagree with the last reviewer - this is almost EXACTLY like the Thai coffee that is served in our local restaurants, backed up by my sister-in-law who is Cambodian and made this for us (except we have ours on ice). The only tweak that is needed, I think, to make it more authentic is to probably double the amount of coffee - the coffee should be VERY strong to handle the addition of the milk (and ice, if it's served cold). Thanks, Talia!

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Reviewer:

Marty

	Home Town: Cleveland, Ohio, USA
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Reviewed: Jan. 7, 2004

My family and I didn't like it nor did it remind us of a Thai restaurant Thai coffee.

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Reviewer:

AIMEE-JIN


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