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Vietnamese Iced Coffee Recipe

A Vietnamese Classic!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Equipment

  • Coffee Cone (e.g. for pour over)
  • Paper Filter

Ingredients
  

  • 4 cups water
  • 1/2 cup dark roasted coffee
  • 1/2 cup sweetened condensed milk
  • ice

Instructions
 

  • Use a heatproof storage container to hold the coffee grounds. Boiling water should be slowly poured over the coffee grounds with rounded movements for balanced extraction. Don’t stir—allow a five-minute steep.
  • Use a paper filter to line a coffee cone. The cone should be placed over a heatproof container.
  • Pour the coffee slowly through the paper filter, letting the liquid drip completely through. This should create approximately two strong cups of coffee. Discard the coffee grounds and filter. The sweetened condensed milk should be stirred into the steeped coffee until it’s blended well.
  • Put ice cubes into about four glasses. Pour the steeped coffee mixture into the glasses. Immediately serve the drinks or place them in the fridge. If doing the latter, ensure that the glasses are covered, and keep them refrigerated for as long as three days. This drink should be served over ice cubes.

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