If you're a fan of traditional Thai iced coffee but want a vegan twist, this recipe is an absolute game-changer. Instead of using the usual condensed milk, which is dairy-based, this version uses a combination of coconut milk and almond milk to deliver that rich and creamy texture without any guilt. The sweetness comes from a mix of white sugar and palm sugar, enhancing the authentic Thai flavor while keeping it fully plant-based. In my personal experience, using 60 ml of 100% coconut milk and 60 ml of almond milk provides the perfect balance of creaminess and lightness. Nestlé coffee or any robust instant Thai coffee brand works well as a base to brew a strong 400 ml coffee concentrate. Adjust the sugar to your taste — the recipe standard calls for 70 g white sugar, but feel free to reduce it if you prefer a less sweet drink. An added tip is to use the Ampawa brand coconut milk if available, as it offers a richer coconut flavor that complements the coffee beautifully. Mixing these ingredients in hot water and then cooling it down over ice makes for a refreshing, guilt-free iced coffee perfect for hot days. Sharing this recipe has been delightful because it shows how traditional drinks can be tweaked for vegan diets without compromising flavor. Whether you're vegan, lactose intolerant, or just looking for a delicious new coffee recipe, trying out this vegan Thai iced coffee will be worth the effort. Plus, no dairy means it's easier on digestion and suitable for more people to enjoy. Comment COFFEE below to get the full recipe or drop by More Thai to taste this refreshing creation yourself!