ไทย
How To & Coffee Tips
4 Easy Milk Based Coffee Recipes
Mar
If you have ever assumed that someone who works in specialty coffee drinks it black, allow us to set the record straight. Our founder Susan, the woman who visits highland farms, sources directly from Thai farming communities and tastes hundreds of cups a year. Drinks her coffee with milk. Every single day. And she would not have it any other way. So if you are a latte person, a cappuccino person, or someone who discovered dirty coffee and never looked back, you are in exactly the right place. Susan has always believed that coffee is a personal preference. There is no right way and no wrong way. The best cup of coffee is simply the one you enjoy most. And for her, that has always been coffee with milk.
This blog covers four easy milk coffee recipes:
Each one comes with exact measurements, simple steps and our recommendation on which Thai coffee to use. Whether you like your cup smooth and chocolatey, bright with a touch of acidity, or bold and full-bodied enough to hold its own through milk.
Milk Options For Milk Based Coffee
The milk you choose makes a real difference to the texture and flavour of your drink. Here is a quick guide to help you decide:
The classic choice. Rich, creamy and froths beautifully. Produces the smoothest steamed milk and the thickest foam. If you want that proper cafe feel at home, whole milk is where to start. And if you want to go deeper, we have written a full guide on the best milk for your coffee that is worth a read.
One of the most popular dairy-free option and for good reason. Naturally sweet, froths well and complements the chocolate and caramel notes in Thai arabica particularly nicely. A great everyday alternative.
Lighter than whole milk with a gentle nuttiness that pairs beautifully with smooth, low-acidity coffees like Khun Chang Khian and Nutty Lover. Worth trying if you have not yet.
Works well in cold drinks like dirty coffee but froths less easily than the others. Better suited to recipes where steaming is not required or kept light.
As with everything in this guide, the best milk is the one you enjoy most. Start with what you have and experiment from there.
If you are wondering how to make a latte coffee at home, the good news is that it is one of the easiest of all espresso-based drinks. A latte is simply espresso topped with steamed milk and a small layer of milk foam. The ratio is generous on the milk side, which makes it smooth, creamy and easy to drink at any time of day. It is the entry point for a lot of milk coffee lovers.
What makes a latte different from other milk coffee drinks is the milk ratio. More steamed milk, less foam. The result is a silky, mellow cup where the coffee comes through but never dominates.
- 1 to 2 shots of espresso (approximately 30 to 60ml)
- 150 to 200ml steamed milk of your choice
- A thin layer of milk foam on top (about 1cm)
- Optional: a pinch of cinnamon or vanilla
- Pull your espresso shot directly into a pre-warmed cup or glass.
- Steam your milk until it reaches around 60 to 65 degrees. You are looking for a smooth, silky texture with very little large bubbles.
- Pour the steamed milk gently over the espresso, holding back the foam with a spoon.
- Spoon a thin layer of foam over the top.
- Adjust the milk ratio to your liking. More milk for a milder cup, less for something stronger.
- If you like smooth and creamy: Khun Chang Khian. Milk chocolate notes and a smooth body that blends beautifully with steamed milk without getting lost in it.
- If you like a slight acidity: Pang Khon. Its natural fruitiness comes through even with milk and adds a gentle brightness to the cup.
- If you like it strong and smooth: Bangkok Brew. A bold espresso base that holds its character through a full pour of steamed milk. Strong in all the right ways without tipping into bitterness.
- If you like it bold and strong: Siam Storm Blend. The most intense options in our Thai coffee range. Dark, full-bodied and unapologetically strong. The coffee you taste through every drop of milk.
Susan’s tip: A latte is one of the most adjustable drinks on this list. If your first attempt tastes too milky, pull a ristretto (shorter, more concentrated shot) instead of a regular espresso. If it tastes too strong, add a splash more milk. Make it yours.
So what is the easiest way to make a cappuccino at home, think of it as the latte’s more structured sibling. A cappuccino follows an equal thirds rule.
One third espresso | One third steamed milk | And one third thick milk foam
It’s smaller than a latte, more intense and the foam plays a much bigger role in the overall texture and experience. The cappuccino is one of Italy’s most iconic coffee traditions and one of the most ordered coffee drinks in the world.
FUN FACT: The thick foam on top is not just decoration. It slows the heat loss of the drink and creates a different mouthfeel from the first sip to the last.
- 1 to 2 shots of espresso (approximately 30 to 60ml)
- 60ml steamed milk of your choice
- 60ml thick, dense milk foam
- Optional: a dusting of cocoa powder or cinnamon on top
- Pull your espresso shot into a pre-warmed cup. A smaller, wider cup (around 150 to 180ml) works best for a cappuccino.
- Steam your milk but stop earlier than you would for a latte. You want a thicker, denser foam rather than the silky microfoam of a latte.
- Pour the steamed milk into the espresso, then spoon the thick foam generously on top.
- Dust with cocoa or cinnamon if you like.
- The cup should feel light when you lift it. That foam is the signature of a good cappuccino.
- Smooth and creamy: Nutty Lover. The smooth, nutty character cuts through the thick foam cleanly and delivers coffee flavour without any bitterness.
- Slight acidity: Doi Mod. Its fruity, brown sugar sweetness lifts beautifully under a dense foam cap and makes every sip interesting.
- Strong and smooth: Siam Roast. Bold enough to stand up to a generous foam cap without disappearing. Strong, smooth and satisfying.
- Bold and bitter: Yaksa Roast. The most intense option for a cappuccino. Dark, full-bodied and unapologetically strong beneath that foam.
A cappuccino tip: The cappuccino is all about the foam. If your foam keeps collapsing, try steaming a little less milk than you think you need and work quickly once it is ready. Whole milk gives the most stable foam but oat milk is a close second.
If you’ve recently tasted dirty coffee you probably will be looking everywhere to find out how you can make a dirty coffee at home. It happened to us when we first tried dirty coffee. Prepare yourself for one of the most satisfying and delicious coffee experiences on this list. A dirty coffee is cold milk, poured into a glass first, with a hot shot of espresso pulled directly on top. The two do not mix right away. You watch the hot espresso drift down through the cold milk in dark ribbons before it slowly settles. It is as visually mesmerizing as it is delicious.
The contrast between the hot espresso and cold milk is the whole point. You get the temperature contrast, the flavour contrast and a drink that evolves as you sip it. The bottom is cold and milky. The top is hot and intense. Somewhere in the middle, it becomes something simply out of this world.
- 1 to 2 shots of espresso, pulled hot
- 120 to 150ml cold milk of your choice, straight from the fridge (not steamed, straight from the fridge)
- A few ice cubes, optional
- A clear glass to serve (the visual is part of the experience)
- Pour your cold milk into a clear glass. Add ice if you prefer a colder drink.
- Pull your espresso shot and pour it slowly and directly over the cold milk. Do not stir.
- Watch the espresso drift down through the milk. This is the dirty coffee moment.
- Serve immediately. You can stir before drinking or leave it to layer and sip through the contrast.
- Adjust the espresso to milk ratio to your taste. More espresso for intensity, more milk for something softer.
- You like smooth and creamy: Khun Chang Khian Dark Roast or Honey Process Mae Jan Tai. The smooth chocolate notes and natural sweetness create a beautiful soft layer over cold milk. Clean, creamy and not at all harsh.
- You like a fruity cup of coffee: Thepsadet. The signature low-acidity, nutty and fruity character of Thepsadet becomes incredibly interesting over cold milk. Bright, distinctive and refreshing.
- You enjoy it strong and smooth: Organic Ristretto. Concentrated, smooth and bold without bitterness. Drifts through cold milk with a clean intensity that is hard to beat.
- You like it bold and bitter: Espresso Intenso. The most dramatic dirty coffee on this list. Dark and intense, drifting through cold milk in deep ribbons. Bold contrast, full flavour.
- Use a clear glass every time. Half the experience of a dirty coffee is watching it form. The colder your milk the better. Straight from the fridge, or with a cube of ice. The temperature contrast between the cold milk and the hot espresso is what makes dirty coffee what it is. Do not let the milk sit out.
- The choice of milk matters more in a dirty coffee than in any other recipe on this list. Whole milk gives the most dramatic ribbon effect as the espresso sinks through. Oat milk is a close second and a personal favourite in Thai specialty cafes. And if you’ve never tried avocado milk in a dirty coffee, that is Susan’s personal recommendation. Creamy, rich and surprisingly perfect with a bold espresso on top.
- No espresso machine? No problem. A Nespresso capsule works perfectly here. Pull the shot directly over your cold milk and the result is just as satisfying.
Dirty coffee has become a staple in Thai specialty cafes and it is easy to see why. It works especially well in warm weather, which makes it a natural choice in Thailand year-round.
There is no single right way to make a mocha. Some people use cocoa powder, some use chocolate syrup, some melt actual dark chocolate into the espresso before adding milk. All of them work. The version below uses Thai cocoa powder (no sugar added), which gives you full control over the sweetness and intensity.
Think of it as a latte with chocolate woven into it. A mocha brings together espresso, chocolate and steamed milk in a combination that is rich and so satisfying. It sits at the crossroads of coffee and dessert without fully committing to either, which is exactly why so many people love it.
- 1 to 2 shots of espresso (approximately 30 to 60ml)
- 150 to 200ml steamed milk of your choice
- 1 to 2 teaspoons of good quality cocoa powder. We recommend Thai cocoa powder for the most authentic flavour.
- 1 teaspoon of sugar or sweetener, to taste
- Optional: whipped cream on top, a dusting of Thai cocoa powder, dark chocolate shavings or cacao nibs. Cacao nibs add a lovely bitter crunch on top that contrasts beautifully with the sweetness of the mocha. A small handful goes a long way.
- Mix the cocoa powder and sugar with a small amount of hot water or the espresso shot itself to create a smooth paste. This step prevents lumps.
- Pull your espresso directly into the cocoa paste and stir until fully combined.
- Steam your milk to around 60 to 65 degrees, the same as a latte.
- Pour the steamed milk over the espresso and chocolate base, leaving a small amount of foam on top.
- Add whipped cream, a dusting of Thai cocoa powder, dark chocolate shavings or a sprinkle of cacao nibs if you want something more indulgent. Adjust the cocoa and sugar to your liking as you go. Some prefer a darker, more bitter mocha. Others like it sweeter. There is no wrong answer here. Make it the way you enjoy it most.
- Smooth and creamy: Nutty Lover. The nutty, chocolate character is a natural match with cocoa. Almost too good together.
- Fruity: Doi Saket. The fruitiness cuts through the chocolate in an interesting way and adds a layer of complexity you would not expect in a mocha.
- Smooth & Strong: Siam Roast. Bold enough to hold its own through the chocolate and milk without disappearing.
- Bitter and bold: French Espresso Blend. Dark, intense and unapologetic. Paired with Thai cocoa powder this is a mocha for people who mean business.
For a cold mocha: let the espresso and cocoa mixture cool before pouring over ice and cold milk. Skip the steaming step entirely. A cold mocha with Doi Saket medium dark roast and dark chocolate is one of the best things you can make at home in Thailand in the summer.
A NOTE ON ADJUSTING ANY OF THESE RECIPES
Every recipe here is a starting point, not a rule. Coffee is personal and the best cup is always the one that tastes right to you. Adjust, experiment and make it yours. That is the whole point.
