Thai Iced Coffee

I was in Thailand about a year ago and never got to enjoy this traditional iced beverage, much to my disappointment, since it contains milk. But back here in the States, I can make it for myself! It makes a great treat on a hot summer afternoon - it's also so sweet that you could serve it as a dessert.

Here's the catch. The original recipe calls for sweetened condensed milk. In the non-vegan world, this is ready-made on the store shelves and all you have to do is crack open the can. Luckily, you can make your own vegan version, if you're willing to put in the time.

Simply pour 3 cups soy milk into a saucepan. Add 1/2 cup raw sugar to "sweeten". Now you literally just need to condense it, which means evaporating it off over medium-low heat until your three cups becomes 1 cup. You need to stir constantly, because otherwise the soy milk will boil (keep it just below the bowling point so the energy goes to converting it into steam) or it will burn to the pan.

It takes about an hour and a half, but before you get daunted, wait! I know that seems long, but it's also incredibly therapeutic. Put your favorite CD on, read a light paperback book that you can handle with one hand, or listen to a ball game on the radio, all the while as you idly stir. Honestly, this is one of my favorite cooking activities, though I wouldn't do it every day.

All that of course, for this recipe:
In a cup, combine 1/4 cup hot brewed espresso or strong coffee, 5 teaspoons sweetened condensed soy milk, 2 tablespoons hot water, and a dash of cardamom. Cool to room temperature, then chill in the fridge.

Serve over ice. This one serving is 100 calories, but since you now have plenty of condensed soy milk, serve a crowd if you like!

Cost:
coffee $1.50