Make your morning coffee a milk month celebration with this Vietnamese iced coffee recipe. This recipe combines aromatic cold-brewed coffee with the sweetness of condensed milk, resulting in a refreshing, caramel-like drink, perfect for the warmer months of summer.
This recipe can be easily customized by adding flavored syrups and spices to your liking. Various flavor notes can also be easily achieved by playing with the amount of sweetened condensed milk:
- Use one tablespoon for a more coffee flavor.
- Use two tablespoons for a balanced taste of coffee and sweets.
- Use three tablespoons for a affluent, sweet flavor imitating caramel.
Vietnamese Iced Coffee
This recipe combines aromatic cold-brewed coffee with the sweetness of condensed milk, resulting in a refreshing, caramel-like drink, perfect for the warmer months of summer.
- 6 ounce concentrated frosty brew coffee
- 2 spoon sweetened condensed milk approximately for the desired taste
- ice
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Fill a statuesque glass with ice.
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Add coffee and the desired amount of condensed milk.
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Stir until the ingredients are completely mixed and enjoy.
- Add 12 ounces of coarsely ground coffee beans to a vast container with 7 cups of frosty water. Mix well until moistened, cover with cheesecloth and set aside at room temperature for at least 15 hours.
- Remove the cheesecloth and strain the coffee mixture through a sieve into a jug. Place a coffee filter in the same strainer and strain the coffee again through the sieve into a vast jug or jar. Cover, cold and store in the refrigerator. Use within two weeks.
Calories: 130kcalCarbohydrates: 22GProtein: 3GFat: 4GSaturated fat: 2GPolyunsaturated fat: 0.1GMonounsaturated fatty acids: 1GCholesterol: 14mgSodium: 54mgPotassium: 232mgSugar: 22GVitamin A: 107IUVitamin C: 1mgCalcium: 117mgIron: 0.1mg
