Sweet iced Thai-style coffee. A homestyle take on a drink from Thailand, made with easy-to-find ingredients. Makes 2 glasses in about 22 minutes.
Homestyle Oliang
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Sweet iced Thai-style coffee. A homestyle take on a drink from Thailand, made with easy-to-find ingredients. Makes 2 glasses in about 22 minutes.
Prep
12 min
Flavor
Classic
Serve
Iced
Cooling
10 min
Total
22 min
Yield
2 glasses
Diet
Gluten free
Ingredients
Adjust yield
glasses
Scales by servings. Blend or brew in batches if your blender or pot is small.
- 1 cup (7 fl oz)Thai-style oliang coffee blend, brewed
- 1 ¼ cups (290 ml)pasteurized whole milk
- 3 ½ tbsp (65 g)sweetened condensed milk
- 1 ⅓ cups (190 g)ice cubes
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Instructions
- Prepare Thai-style oliang coffee blend, brewed according to its package instructions (or brew strong coffee), then cool promptly.
- Whisk cold milk with condensed milk until no streaks remain.
- Divide ice between two glasses, then pour in the sweet milk and the chilled coffee.
- Stir gently or present layered; serve immediately.
Tips
- Contains a possible caffeine source; exact caffeine per serving varies with products and extraction.
- Perishables must not sit at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
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Recipe FAQ
How long does it take to make homestyle oliang?
Plan on 12 minutes of prep, plus 10 minutes to chill. The recipe makes 2 glasses.
How should I store homestyle oliang?
Serve immediately; dairy drinks: refrigerate at or below 40°F / 4°C if not serving.
Can I make homestyle oliang ahead?
Best made just before serving. Serve immediately; dairy drinks: refrigerate at or below 40°F / 4°C if not serving.
Estimated · per serving
Nutrition
Per serving = 1 of 2 servings this recipe makes.
197
Calories / serving
7.8g
Fat
24.9g
Carbs
7.4g
Protein
25.2g
Sugar
Whole recipe (2 servings): ~394 cal · 16g fat · 50g carbs · 15g protein · 50g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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