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Vietnamese Ice Coffee

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Vietnamese Ice CoffeeMarcus Nilsson

Once you know how much condensed milk you like, pour it directly into the cup or glass before you brew the coffee.

Recipe information

  • Yield

    Makes 1 serving

Ingredients

2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
2 tablespoons (scant) sweetened condensed milk
Ingredient info: Café Du Monde Coffee with Chicory can be found at cafedumonde.com. The metal filter (phin) and Trung Nguyen coffee can be found at trungnguyen-online.com.

Special Equipment

A single-cup Vietnamese metal coffee filter set

Preparation

  1. Step 1

    There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.

    Step 2

    Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-ounce glass or measuring cup.

    Step 3

    Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.

    Step 4

    Stir in condensed milk until blended. Add ice, stir, and serve.

TagsIced CoffeeCoffeeBeveragesCold DrinkVietnameseSoutheast AsianAsianGluten FreeNut FreeVegetarianNonalcoholicQuickEasy5 Ingredients or Fewer30 Minutes or LessBon Appétit

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