Vietnamese recipe
How to make Cà phê sữa đá (iced coffee with milk)
cà phê sữa đá
All of Vietnam; called cà phê nâu đá in the north
Strong, dark-roasted robusta coffee dripped slowly through a small metal filter called a phin onto sweetened condensed milk, then stirred and poured over ice.
Ingredients
- 2 tablespoons dark-roasted ground coffee (Vietnamese robusta if you can find it)
- 1 to 2 tablespoons sweetened condensed milk
- About 100 ml boiling water
- A tall glass full of ice
Method
- Put the condensed milk in the bottom of a small heatproof glass or cup.
- Put the coffee in a phin filter (or use a small cafetière or pour-over filter), set it on the cup and press the coffee down lightly with the filter's insert.
- Pour in a little boiling water, wait 30 seconds for the coffee to swell, then fill the filter to the top. Let it drip slowly for about 5 minutes.
- Stir the coffee into the condensed milk, taste, and add more milk if you like it sweeter.
- Pour it over the glass of ice, stir and drink cold.
Made it at home? Tick it off and it goes into your kitchen passport.
Condensed milk was used because fresh milk was scarce and spoiled quickly in the tropical heat.
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