Iced Vietnamese Coffee
For Millennials drinkers who cannot do without the regular black coffee, the Iced Vietnamese Coffee is a one-of-a-kind brew that may push you out of your comfort zone. Iced Vietnamese coffee offers an ingenious and divine approach to enjoying iced coffee.
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Making iced Vietnamese coffee is simple and quick if you own an espresso machine.
Add ice cubes to brewed coffee or espresso shots before adding sweetened condensed milk for a creamy, refreshing cup.
A sprinkle of cinnamon or cacao may also do the trick. Cheers
Ingredients: | Instructions: |
- 4 oz. strong brewed coffee, cooled
- 2 oz. sweetened condensed milk
- 1 cup iced water
- 1 tsp vanilla extract
- Pinch of salt
- Cocoa powder or ground cinnamon for garnish
(optional)
| - Brew strong coffee using your
preferred method (Espresso or French press recommended). Allow it to
cool.
- In two glasses, add 1 oz. of sweetened condensed milk to each glass.
Pour 2 oz. of cooled coffee into each glass over the condensed milk.
Stir the mixture gently to combine, allowing the milk to create a creamy
layer. - Add a cup of ice cubes to each glass to chill the coffee.
Top each glass with iced water and a dash of vanilla extract.
Stir again to fully incorporate, then garnish with a sprinkle of cocoa
powder or ground cinnamon, if desired.
Serve immediately and enjoy your refreshing iced Vietnamese coffee
cooler!
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