Best Gevalia Vietnamese Coffee Recipes
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.
Provided by Kay Chun
Categories easy, quick, non-alcoholic drinks
Time 10m
Yield 4 servings (about 2 1/2 cups)
Number Of Ingredients 3
Steps:
- Place 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.
- Line a coffee cone with a paper filter and place the cone over another heatproof container.
- Slowly 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.
- Fill 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.
VIETNAMESE ICED COFFEE
Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
Provided by Joseph and Joyanna
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
- Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 13 mg, Fat 3.3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 64.1 mg, Sugar 20.8 g
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
GEVALIA VIETNAMESE COFFEE
Steps:
- Add milk to coffee cup.
- Unscrew filter from Vietnamese coffee pot; spread grounds evenly onto bottom of pot. Screw filter over grounds until fit is snug; place over coffee cup.
- Pour about 1-1/2 Tbsp. boiling water into filter; let stand 20 sec. Loosen screw on filter by two turns. Add remaining boiling water to filter; place lid on top of pot. When coffee has stopped dripping, remove pot and stir coffee.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 21 g, Protein 3 g
GEVALIA COLD BREW COFFEE
This is the easiest way to make coffee. Cold brew coffee is known for being a smoother and less acidic cup of coffee compared to regular hot brewed coffee. This recipe make a nice batch of coffee to have on hand in the refrigerator.
Provided by My Food and Family
Categories Home
Time 12h10m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 2
Steps:
- Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
- Let stand at room temperature 12 hours.
- Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
- Pour strained coffee back into pitcher.
- Refrigerate up to 1 week.
- FOR EACH SERVING:
- Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VIETNAMESE EGG COFFEE
This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat
Provided by Miriam Nice
Categories Drink, Treat
Time 20m
Number Of Ingredients 5
Steps:
- Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
- Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
- Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.
Nutrition Facts : Calories 187 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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