Vietnamese iced coffee
Cà phê sữa đá: strong dark-roast coffee dripped through a phin filter onto sweetened condensed milk, stirred and poured over ice. Bold, sweet and creamy.
- Prep
- 3 min
- Cook
- 6 min
- Serves
- 1
- Per serve
- 140 kcal
Ingredients
Method
Boil the kettle. Put the condensed milk in the bottom of a heatproof glass or mug.
Set the phin filter on the glass and add the coffee. Shake it level, then rest the press insert on top and press very lightly.
Pour in about 20 ml of the hot water just to wet the grounds and let them bloom.
Fill the phin to the top with the rest of the water, put the lid on and let it drip slowly onto the condensed milk. It should take 4 to 5 minutes; if it pours straight through, press the insert down a little harder next time.
No phin? Brew 60 ml espresso or moka pot coffee, or 90 ml very strong French press coffee, and pour it over the condensed milk instead.
Stir the hot coffee and condensed milk together until smooth and caramel-colored, then pour into a glass packed with ice and stir again.
Tips
- The coffee needs to be very strong and dark to stand up to the condensed milk and ice; regular-strength coffee tastes weak and sugary.
- For cà phê đen đá (black iced coffee), skip the condensed milk and sweeten with a little sugar.
- Phin filters are inexpensive and sold online and in Asian grocery stores, usually in 4- or 6-ounce sizes.
