Iced Vietnamese Coffee

A boldly rich drip coffee with the sweetness of condensed milk that is chilled over ice.

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If you are looking for a mid afternoon pick me up this will do the trick. The condensed milk gives a smooth rich sweetness to the bold coffee. It elevates the ice coffee to something that tastes memorable.

What ingredients do you need for an iced Vietnamese coffee?

• Sweetened Condensed Milk
• Drip espresso
• Ice
  

The Recipe

Put sweetened condensed milk into a glass. Boil 1 cup of water. Make drip espresso according to what you have on hand and pour into glass. Add ice and mix together.

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Recipe Tips:

• You can go buy real Vietnamese coffee.  I would recommend using Cafe Bustelo. Vietnamese coffee is stronger than Cuban and Italian coffee.
• Do not pack the coffee grounds, this will clog up the holes and make for a longer drip time.
• You can add a couple tablespoons of water and let the coffee bloom and release carbon dioxide first and then add the rest of the water.

Make Ahead:

• You can make a pitcher of the coffee the day before and then store it in the refrigerator. One the day of the party, add sweetened condensed milk and pour over ice before serving.

Storing tips:

• You can make a batch and store in the refrigerator for 2-3 days

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