Best Vietnamese Ice Coffee Recipes
VIETNAMESE-STYLE ICED COFFEE
Provided by Food Network
Time 8m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.
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.
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