Cà Phê Sữa Đá
By Groceree
Also known as Vietnamese Iced Coffee
Dark-roast Vietnamese coffee dripped slowly through a phin filter onto a layer of condensed milk, stirred and poured over ice. Strong, sweet and made to be sipped slowly on a hot street corner.
Last updated
- Servings
- 1 servings
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
Ingredients
Vietnamese ground coffee2 tbsp
condensed milk2 tbsp
water120 ml
ice cubes1 glass
Instructions
- 01
Put the in the bottom of a heatproof glass.
- 02
Put the medium-coarse dark roast in a phin filter, set it on the glass, and press the insert down lightly.
- 03
Bring the to the boil. Pour in a splash of it just off the boil to let the bloom for 30 seconds, then fill the filter with the rest.
- 04
Cover and let it drip slowly, 4 to 5 minutes.
- 05
Stir the and together, then pour over a glass full of .
Notes
- A slow drip is the aim; if it runs through fast, press the insert down more firmly next time.
- Vietnamese robusta coffee is stronger and more chocolatey than arabica.
- Leave out the milk for cà phê đá — black iced coffee.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 3 g
- Carbs
- 24 g
- Fat
- 5 g
Estimated from the ingredients.
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