When I was in college at Humboldt State University (GO JACKS!), there was a coffee shop both on campus and just over the bridge from campus called Muddy Waters. I became obsessed with the Muddy Mocha Thai, which was a mocha made with sweetened condensed milk. My now-dairy allergic body kind of cringed as I typed that. Soon, that concoction just became too sweet for me, so I'd just order a "Thai Coffee," which was a cup of drip with a squirt of the sweetened condensed milk.
Since I've been dairy-free for over a decade now (whoa, so weird to think about), I hadn't really considered being able to recreate that. Then a friend and I were talking about our pressure cookers (Instant Pots) and how everyone in the Instant Pot groups are always making dulce de leche using sweetened condensed milk, and we were wondering if coconut milk could somehow fit the bill. She said she heard somene used Sweetened Condensed Coconut Milk from a can, and a quick Amazon search brought some right to my door.
Although I still plan to try to make dulce de leche, as soon as I saw the can I had an instant need to make a Thai Coffee. I made my regular drip coffee in my Mr. Coffee and added a heaping teaspoon of this sweetened condensed coconut milk. Unlike dairy, coconut milk doesn't really cream up the coffee, in my opinion, so I also added a splash of Silk soy creamer to complete the effect.
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