Vietnamese Iced Coffee (Ca Phe Da)

Yum
  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 1

Description Vietnamese Iced Coffee (Cà Phê Đá)

Chances are if you walk into our house or work with us in our studio, you’ll end up sipping on some of our favorite coffee drinks. For the morning, a manual pressed espresso or cappuccino will start the day. In the afternoon when we start feeling sluggish, a Vietnamese iced coffee is the perfect “pick-me-up”. If you’ve never had a Vietnamese Iced Coffee, it’s a combination of strong coffee and a hit of sweetened condensed milk, add iced and a super refreshing “ahh”.

It’s been a super busy summer and when the two o’clock hour rolls along, we’re reaching for the iced coffee like it’s going out of style.

Ingredients

  • 2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
  • 2 tablespoons (scant) sweetened condensed milk

Method Vietnamese Iced Coffee (Cà Phê Đá)

1, There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
2, Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-oz. glass or measuring cup.
3, Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.
4, Stir in condensed milk until blended. Add ice, stir, and serve.

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