Vietnamese Iced Coffee Recipes

Steps:

• Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
• Line a coffee cone with a paper filter and place the cone over another heatproof container.
• Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
• Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

Steps:

• Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture among 4 short glasses.
• Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw and a teaspoon.

Steps:

• Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve.

Steps:

• Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Steps:

• In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.
• When it's done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.

Steps:

• Pour the milk into the bottom of an 8 ounce glass.
• Carefully pour in the coffee, trying not to disturb the layer of milk.
• Stir the milk up from bottom and sip the coffee (there will probably be some milk left in the bottom of the glass when you are finished).
• Variation: This coffee may also be served iced; add some ice cubes on top of the layer of condensed milk and proceed as above.

Steps:

• Pour the sweetened condensed milk over the ice.
• Stir in the coffee.

Steps:

• In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.
• When it's done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.

Steps:

• Pour sweetened condensed milk into a tall, narrow heatproof glass.
• Remove lid and insert from filter. Place coffee in base of filter; tap to settle into an even layer. Place insert on top of coffee grounds and adjust to even out grounds and secure in place (do not pack). Place filter on top of glass.
• Wet coffee with simmering water (it should rise just above insert); wait for grounds to absorb water, 20 seconds. Add more simmering water, filling to top of filter chamber. Top with lid. Let drip, 4 to 5 minutes. Remove filter. Fill glass with ice. Serve with a spoon (to stir) and a straw.