coffee is served in Thai restaurants and is similar to a latté. You may make
the coffee days ahead and keep it refrigerated. Fat-free milk may be used in
place of half-and-half.
You can also use decaffeinated coffee if you prefer. Decaffeinated coffee is
made by soaking the unroasted green coffee beans in a methylene solution until
97% of the caffeine has leached out. The remnants evaporate at 104 degrees
Fahrenheit during the roasting process. Look for Swiss water-process
decaffeinated coffee if you are at all concerned about the use of chemicals.
Very hot, high pressure water and charcoal filters are used in the Swiss
process. Although it is a more natural method, there is some flavor loss.
tablespoons freshly ground Kahlúa vanilla crème coffee beans
2 cups water (4 cup mark on coffee pot)
¼ cup granulated sugar
½ cup half-and half
Measure the coffee grounds into a coffee filter and brew the
coffee in your coffee pot. Pour into a 4-cup glass measuring
cup and stir in the sugar. Cool this for 5 minutes.
2. Pour half the coffee syrup over ice in two 16-ounce glasses.
3. Pour a ¼ cup half-and-half gently over each iced coffee.
Hint: Don't stir, they look pretty this way. Drinks may be stirred
after they are served with a straw.