Boozy Thai Coffee Affogato

RECIPE: Excerpted from Family Thai: Bringing the Flavors of Thailand Home by Arnold Myint and Kat Thompson.
Photographs copyright © 2025 by Linda Xiao. Published by Abrams.

Photo: Linda Xiao

October 24, 2025

Arnold Myint, chef and author of cookbook Family Thai: Bringing the Flavors of Thailand Home, admits to having a preference for “Thai-Talian cuisine—Italian dishes with Thai sensibilities.” And one of his intriguing Thai-Talian creations from his book is this coffee cocktail inspired by the Espresso Martini. But for those who can’t get Cofe O-Lieng instant coffee drink, he shares how to make Thai coffee and syrup from scratch. And to make it even more rich, he added ice cream. “You can use coffee ice cream, vanilla ice cream, or coconut ice cream—just swap out the espresso garnish for a star anise for an extra Thai touch,” Myint writes.

Ingredients

Yield:4

Boozy Thai Coffee
3 oz. vodka
3 oz. evaporated milk
1 oz. cardamom syrup
espresso powder, for serving

Tools:shaker
Glass:coupe
Garnish:espresso powder

Preparation

NOTEIf using Cofe O-Lieng, skip making the cardamom syrup and Thai coffee and proceed to the Boozy Thai Coffee recipe.
Cardamom SyrupIn a medium saucepan, combine 3 cardamom pods with 1/2 cup of sugar, 1 tsp. of sesame seeds, and 1/2 cup water. Bring to a simmer over medium-low heat and simmer until the sugar dissolves and reduces by one-third, about 8 minutes. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve into an airtight container and store in the refrigerator for up to 2 weeks. This will make about 1/2 cup.
Thai CoffeeIn a lidded glass jar or other container with a lid, combine 3 Tbsp. of instant coffee (such as Nescafé), 2 Tbsp. of sugar, and 1/4 cup of hot water and stir until completely dissolved. Pour in 1/2 cup of cold water, cover, and refrigerate until ready to use. This will make about 3/4 cup.
Boozy Thai CoffeeIn a cocktail shaker, combine the vodka, evaporated milk, cardamom syrup, and the Thai iced coffee. Carefully fill the shaker with ice, cover, and shake vigorously.
To ServePlace a 1/2 cup scoop ice cream into each of 4 coupe glasses. Divide the boozy Thai coffee syrup mixture evenly among the coupes, over the ice cream. Dust each with espresso powder and serve immediately.