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Vietnamese Iced Coffee

Name: Vietnamese Iced Coffee
Total time: 10 min
Yield: 1
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

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

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Nutrition (per serving)

Estimated - not lab-measured

190 Calories5g Protein32g Carbs5g Fat

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.

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