Vietnamese Iced Coffee
Intensely brewed dark-roast coffee dripped through a traditional phin filter, poured over ice with sweetened condensed milk for a rich, creamy, and deeply caffeinated drink. Plan ahead: the coffee drips slowly over 5 to 8 minutes.
Ingredients
- 4 tbsp coarse-ground dark roast coffee (Cafe Du Monde or Trung Nguyen recommended)
- 1 1/2 cups hot water (just off the boil)
- 4 tbsp sweetened condensed milk
- 2 cups ice cubes
Instructions
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1
Spoon 4 tbsp sweetened condensed milk into the bottom of each serving glass.
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2
Place a phin filter (or a fine-mesh strainer lined with a coffee filter) over each glass. Add 4 tbsp coarse-ground dark roast coffee (Cafe Du Monde or Trung Nguyen recommended) to the filter and press the bloom plate down firmly.
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3
Pour a small splash of hot water (just off the boil) over the coffee and wait 30 seconds to allow it to bloom.
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4
Pour the remaining hot water (just off the boil) (1 1/2 cups total) into the filter and allow the coffee to drip through slowly, about 5 to 8 minutes. Do not rush or stir.
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5
Remove the filter. Stir the coffee and condensed milk together until fully combined.
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6
Fill the glass with 2 cups ice cubes and stir well. Serve immediately.