Enjoy the next sunny day with a frozen thai iced coffee! Brew up a pot of your favorite Sasquatch Coffee and transform your coffee into a delicious, frozen, coffee treat. We’ll be enjoying this recipe soon!! Keep reading here and find directions for making thai iced coffee:
Frozen Thai Iced Coffee
Yields: 4 servings
Ingredients:
2 cups strong hot coffee
1 can (14 oz) sweetened condensed milk
1 cup 2 percent or whole milk
1 teaspoon vanilla
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 cup sweetened coconut flakesDirections:
In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.
Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.*
Meanwhile, make the whipped cream: Beat heavy cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.
Toast the coconut: Heat oven to 350 degrees F. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.
Scoop frozen coffee mixture into serving glasses; top with whipped cream and toasted coconut.
SRC: Find the complete recipe post here: www.girlversusdough.com/2013/05/23/frozen-thai-iced-coffee/