October 08, 2013
Best Vietnamese Iced Coffee Recipe!
I first heard of Vietnamese iced coffee last spring, when I was working at Cyber PR. It was my favorite thing in the world at the time, and I quickly fell into a fever of obsession. The addictive power is in the sweetened condensed milk, paired with the bitterness of very strong brewed coffee or espresso. I'm not around Park Slope all that much anymore. But I missed this yummalicious beverage so much, that I finally got around to making it at home.
Note- I did not make this recipe it the traditional way. If you want to make it traditionally, you will need a little metal filter like this one. You will have to make each cup of coffee by hand, as you slowly watch the filter drip, drip, drip ... That sounds like a swell time and all, but I wanted to make several cups at once, that I could store in my fridge and enjoy each morning. So I tried this easier method :)
12 TBS of coarse-ground coffee (bold) or espresso beans
6 cups of water
1 can sweetened condensed milk
I boiled the ground beans in the water for 10 minutes- then let them steep for another 10 minutes. Results may vary depending on the type of coffee you use. The key is, you want the coffee to be really bitter. That condensed milk is very sweet, and needs to be counteracted. I'm telling you... don't be afraid to go beyond your personal threshold of bitterness!
After the boiling was done, I strained the fresh coffee through a sieve, right into a bowl which contained the whole can of sweetened condensed milk.
Stir. Ice. Serve.
Depending on how sweet you like it, you may even want to think about brewing extra coffee. I like it pretty sweet though :)
Makes about 7-8 cups of delicious iced coffee. xx
Labels: food and drink
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