Boozy Thai Coffee Affogato

•  Boozy Thai Coffee
• 3 ozvodka
• 3 ozevaporated milk
• 1 ozcardamom syrup
•  espresso powder, for serving

Preparation

1. 1.

   NOTEIf using Cofe O-Lieng, skip making the cardamom syrup and Thai coffee and proceed to the Boozy Thai Coffee recipe. Cardamom SyrupIn a medium saucepan, combine 3 cardamom pods with 1/2 cup of sugar, 1 tsp. of sesame seeds, and 1/2 cup water. Bring to a simmer over medium-low heat and simmer until the sugar dissolves and reduces by one-third, about 8 minutes. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve into an airtight container and store in the refrigerator for up to 2 weeks. This will make about 1/2 cup. Thai CoffeeIn a lidded glass jar or other container with a lid, combine 3 Tbsp. of instant coffee (such as Nescafé), 2 Tbsp. of sugar, and 1/4 cup of hot water and stir until completely dissolved. Pour in 1/2 cup of cold water, cover, and refrigerate until ready to use. This will make about 3/4 cup. Boozy Thai CoffeeIn a cocktail shaker, combine the vodka, evaporated milk, cardamom syrup, and the Thai iced coffee. Carefully fill the shaker with ice, cover, and shake vigorously. To ServePlace a 1/2 cup scoop ice cream into each of 4 coupe glasses. Divide the boozy Thai coffee syrup mixture evenly among the coupes, over the ice cream. Dust each with espresso powder and serve immediately.