Vietnamese Iced Coffee
This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.
- Serves: 4 persons
- 1cup finely ground dark roast coffee, such as French roast
- 3cups boiling water
- ½cup sweetened condensed milk
Step 1Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
Step 2Line a coffee cone with a paper filter and place the cone over another heatproof container.
Step 3Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
Step 4Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.