Thai Iced Espresso
Barista David George of Mullica Hill’s Crescent Moon Coffee & Tea won first place in the Mid-Atlantic Regional Barista Competition with his Thai twist on Vietnamese iced coffee.
1 to 2 Tbsp. sweetened condensed milk
4 kaffir lime leaves, crushed in a mortar and pestle, or 1 tsp. lemon zest
1/8 tsp. fresh ground cardamom (whole cardamom pods are available at Whole Foods; grind with mortar and pestle)
2 shots espresso (George uses Crescent Moon’s Paraiso espresso, a velvety single-origin blend from Brazil)
Pour sweetened condensed milk into a five-to-six-ounce glass. Put kaffir lime leaves or lemon zest and cardamom into a tea filter and place in glass. Pull 2 shots of espresso and add to glass. Let tea filter steep in the espresso mixture for about 5 minutes. Remove tea filter. Stir drink, and add ice. Serves 1.