Vietnamese Iced Coffee
A wonderful treat for the end of summer and early fall. If you don’t believe me—try some at the state fair! You can find it at the Que Viet Concessions (the Eggroll-on-a-Stick stand).
Ingredients:
- Coffee grounds (Café Du Monde grounds work particularly well; in general, you are looking for dark roast coffee grounds)
- Sweetened condensed milk
- Half and half (optional)
- Ice
Equipment:
- Equipment to make coffee
- Glasses
- Spoons
Directions:
1. Pour sweetened condensed milk into an 8-10 oz glass. If that is too sweet, you can fix with half and half to cut the sweetness. Start with approximately 2 tablespoons per glass, and adjust to taste.
2. You can either brew the coffee using the traditional Vietnamese filter (phin), however you normally brew coffee, or you can use espresso.
a. If you choose to brew with the phin, place the filter, with coffee grounds in it, on the glass over the sweetened condensed milk. Pour enough hot water to cover the grounds; let it sit for 45 seconds. Pour hot water to top of the filter, cover, and let sit until the water has gone all the way through the filter. OR
b. Brew the coffee grounds using your typical preferred method, then add to coffee to glass. OR
c. Add a shot of espresso to the glass. This method is much faster when you are making it for a group.
3. Stir coffee and sweetened condensed milk.
4. Add ice and enjoy!
