We are huge coffee fans here at Clementine! So when Martha Stewart Living sent over this Vietnamese iced coffee recipe, they had us at "hello". The strong brew of the coffee is balanced by a layer of sweetened condensed milk - the perfect pick-me-up for your Monday morning (or afternoon!). Enjoy!
VIETNAMESE ICED COFFEE
Active/Total Time: 10 min. Serves: 1
The coffee and metal filter used for this drink are available at trung-nguyen- online.com.
1 to 2 tablespoons sweet- ened condensed milk
1 heaping tablespoon ground Vietnamese coffee, such as Trung Nguyên
1. Pour sweetened con- densed milk into a tall, nar- row heatproof glass.
2. Remove lid and insert from filter. Place coffee in base of filter; tap to settle into an even layer. Place insert on top of coffee grounds and adjust to even out grounds and secure in place (do not pack). Place filter on top of glass.
3. Wet coffee with simmering water (it should rise just above insert); wait for grounds to absorb water, 20 seconds. Add more simmering water, filling to top of filter chamber. Top with lid. Let drip, 4 to 5 minutes. Remove filter. Fill glass with ice. Serve with
a spoon (to stir) and a straw.
p.s. Find this recipe and more in the February issue of Martha Stewart Living, on newsstands and available for the iPad now.