Vietnamese Iced Coffee
Dark-roast robusta coffee grounds bloomed then slow-dripped through a phin filter into sweetened condensed milk, poured over ice - robusta rather than the arabica used in most Western coffee, and the slow phin drip, are what give this its distinctive strength.
⏱ 10 min🍽 1 servings
breakfastquickvegetarian
Ingredients
- •2 tbsp dark roast Vietnamese robusta coffee, ground for phin filter
- •3 tbsp sweetened condensed milk
- •3/4 cup hot water, just off the boil
- •1 cup ice
Steps
- 1.Spoon the condensed milk into the bottom of a glass and set a phin filter on top.
- 2.Add the coffee grounds to the phin chamber and press lightly with the press plate.
- 3.Pour a small splash of hot water over the grounds and let it bloom for 30 seconds, then fill the phin and cover with the lid - letting it drip slowly for 4-6 minutes is what gives Vietnamese coffee its strength.
- 4.Stir the finished coffee into the condensed milk.
- 5.Pour over a glass of ice to serve.