Five years ago, on a trip to Vancouver, I tasted my first Vietnamese Iced Coffee. It was heavenly! As soon as I got home, I found the recipe online and, practically every morning since then, I’ve made myself one at breakfast.
At about 50-60¢ it’s a fraction of the cost of buying an iced coffee (or any coffee, for that matter) outside the house. And you save time and money by not having to drive anywhere to get it.
Vietnamese Iced Coffee
– 2 tablespoons sweetened condensed milk
– 2 tablespoons espresso ground coffee
– one single-cup Vietnamese metal coffee filter set (see sidebar to purchase)
Spoon condensed milk into tall heatproof glass. Place filter on glass. Remove top screen from filter, add coffee, then screw on top screen. Bring 1 cup water to a boil. Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure. Once all coffee has dripped, remove filter and stir until blended. Add ice and savour!
note: put the condensed milk in the fridge before using. This way, when you open it with a can opener, less oozes out. Much tidier! Whenever I finish one can, I put a new can into the fridge so it will be cold the next day. Also, wet the filter press before using. This keeps the dry coffee from sprinkling into the condensed milk before you add the water. Finally, throw the used grounds into the garbage, not the sink. My husband says they can clog your garbage disposal.