Just one sip and I found it sensational. Some things are not complicated but require good technique and Vietnamese Iced Coffee is one such beverage. It is chilled, sweet, and creamy with the aroma of the filtered coffee to sway your plans of avoiding coffee.
The history of this beverage dates back to the colonial rule of France in Vietnam. Due to unavailability of fresh milk in Vietnam that time, French used condensed milk and since then it is enjoyed that way. Ca phe sua da as it is known in Vietnam literally means Coffee-milk-ice and the sua part comes from sweetened condensed milk.
So, if you are a filter coffee addict then get ready to forget everything else with the sip of the Vietnamese Iced coffee.
- Coffee: ½ cup
- Water: 1 liter
- 3 tablespoons per glass of Condensed milk Made with Kaloree 1 and full cream milk.
- Milk: 4 tablespoons per glass
- Ice cubes: Enough to keep it chill for a long time
- 2 pellets of Kaloree1 if required
- Boil the water first.
- Place the filter coffee in a big glass bowl and pour the boiling water. Mix thoroughly and loosely cover it to let it come to the room temperature.
- Tightly close the lid and place the mixture in the fridge for 24 hours.
- Strain the liquid and store in a glass bottle.
- Add milk & condensed milk and stir them together.
- Take a glass and pour the coffee mixture into the glass till it is ¾th
- Now mix both the prepared mixtures and add pellets of Kaloree1 according to your taste.
- You can always top up the Vietnamese Iced Coffee with a dollop of vanilla ice-cream (made with Kaloree 1) for added flavour.
We are sure after having Vietnamese Iced Coffee; your coffee habits will not be the same. Do not forget to enjoy the aroma because it is pure heaven.
Image courtesy: thewildernessgirl