Vietnamese Iced Coffee

April  2, 2015
7 Ratings
Photo by James Ransom
Author Notes

This is my wake-me-up beverage of choice when I want something that will keep me going from early morning until sunset. —Vy Tran

Test Kitchen Notes

This recipe turned out a nice, strong iced coffee. I used a French press, since I don't have the traditional metal filter recommended for brewing using Café du Monde with chicory. I don't know if it's the brewing method or the recipe, but this is not your usual cup of iced coffee. This drink showcases some serious chicory coffee flavor and packs a powerful punch. Now that's an iced coffee I can get behind. —Allison Bruns Buford

  • Makes 1
  • 2 tablespoons condensed milk, to taste
  • 3 tablespoons Vietnamese coffee (Café Du Monde with chicory or any dark roast coffee)
  • 1/2 cup boiling water
  • 1/2 cup crushed ice
In This Recipe
  1. Pour condensed milk into a small glass.
  2. Place a traditional metal drip filter over the glass and add coffee then boiling water.
  3. Let coffee drip for 5 minutes, or until all the liquid has drained from filter. If coffee stops dripping sooner, gently loosen the filter to relieve pressure and allow more coffee to drip through.
  4. Mix coffee and condensed milk together with a spoon.
  5. Add ice, stir, and enjoy.

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