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Vietnamese Iced Coffee



– 3 tablespoons dark roast coffee (Cafe du Monde with chicory or Trung Nguyen) – 2 ½ tablespoons Real California Milk Sweetened Condensed Milk – ½ cup very hot water A handful of ice cubes :Vietnamese, Sweetened Condensed Milk, Coffee, Iced Coffee, Condensed Milk
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Prep time: 5 minutes

Pour condensed milk into a small glass.

Remove lid and metal screen from coffee filter. Add the coffee making sure it’s evenly distributed. Gently twist the screen back on until it stops. Don’t push the screen all the way down or it will take longer for coffee to drip, unless you prefer a strong brew.

Place the filter over the glass and add boiling water. Put the lid back on the filter.

Let the coffee drip for 5 minutes or until all the liquid has drained from the filter. If coffee stops dripping sooner, gently loosen thefilter to relieve pressure.

Once coffee has finished dripping, remove the filter. Mix coffee and condensed milk together with a spoon.

Add ice, stir, and enjoy.

Serving: 1

Vietnamese iced coffee is made from the darker, nutty robusta beans with chicory. It requires an inexpensive “phin” filter that you can find at your local Asian grocery stores. The coffee slowly drips by gravity creating a dark, bold cup of coffee that pairs perfectly with sweetened condensed milk.

Recipe courtesy of Vy Tran/CA Grown