Vietnamese Style Iced Coffee Recipes
VIETNAMESE ICED COFFEE
This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.
Provided by Kay Chun
Categories easy, quick, non-alcoholic drinks
Time 10m
Yield 4 servings (about 2 1/2 cups)
Number Of Ingredients 3
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.
VIETNAMESE ICED COFFEE
Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
Provided by Joseph and Joyanna
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 13 mg, Fat 3.3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 64.1 mg, Sugar 20.8 g
VIETNAMESE ICED COFFEE
The coffee and metal filter used for this drink are available at trung-nguyen-online.com.
Provided by Martha Stewart
Categories Drink Recipes
Time 10m
Number Of Ingredients 2
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.
VIETNAMESE ICED COFFEE
Make and share this Vietnamese Iced Coffee recipe from Food.com.
Provided by Ashbow
Categories Beverages
Time 2m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour the sweetened condensed milk over the ice.
- Stir in the coffee.
Nutrition Facts : Calories 188.9, Fat 5, SaturatedFat 3.1, Cholesterol 19.5, Sodium 75.2, Carbohydrate 32.2, Sugar 31.2, Protein 4.8
VIETNAMESE COFFEE
Make and share this Vietnamese Coffee recipe from Food.com.
Provided by Mercy
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
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.
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- There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
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- 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.
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