Vietnamese Iced Coffee
Tasty, smooth, creamy, rich and refreshing, this cold coffee is just fabulous to have on a hot summer day or anytime you want a cold beverage!
Ingredients
- 2 tbsp. sweetened condensed milk
- 1 large scoop of Vietnamese coffee or espresso
- 8 ounces extremely hot water (not boiling)
- 6-8 large ice cubes
Directions
- In a tall mason jar, add sweetened condensed milk. Place the phin saucer on top of the jar and then the brewing chamber; add a scoop of coffee. Shake it a little to distribute the coffee grinds uniformly.
- Place the press in before pouring in a little bit of hot water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid on top and let the coffee brew for 5 minutes.
- When it’s done, stir very well until the coffee and condensed milk are well blended.
- Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.