Vietnamese Iced Coffee (Cà Phê Sữa Đá)
A simple recipe for Vietnamese Iced Coffee, (Cà Phê Sữa Đá) which features a rich, strong chicory coffee slowly dripped through a phin filter into sweetened condensed milk.
Servings 1
Calories 65kcal
Ingredients
- 1-2 tablespoon sweetened condensed milk or to your taste
- 2 tablespoon coarse-ground dark roast coffee Cafe du Monde or Trung Nguyen
- ½ C hot boiling water
- 1 C ice
Instructions
Prepare the Vietnamese coffee:
- In a heat-resistant glass, add in the condensed milk (you can add more or less to your taste).
- To the coffee phin filter "cup," add 2 tablespoons of coarse ground coffee.
- Gently tap to ensure the coffee grounds are evenly spread out.
- Place the top disc on and carefully screw it over the filter "cup" with your fingers. Use a metal spoon and continue to tighten until you feel some resistance.
- Place the coffee phin over top of the glass with the condensed milk.
- Pour about 1 tablespoon of hot boiling water into the coffee phin to bloom the coffee grounds and observe how quickly the water drips through. If it's dripping quickly, carefully use a spoon to tighten the filter. (Note: the coffee filter is metal so it will be hot). If no coffee is dripping through, then carefully use the spoon to loosen the filter a bit.
- When the coffee is dripping at an ideal slow rate, pour the rest of the hot water (it should take about 4-5 minutes for the coffee to finish dripping through) and place the cover over top.
Assemble:
- Add ice cubes to a tall glass.
- Once the coffee has finished dripping, remove the phin filter.
- Stir the condensed milk and coffee together, and pour into the glass with ice.
- Add a straw and enjoy immediately.
Nutrition
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 45mg | Potassium: 75mg | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.04mg