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| Home -> [Asian, Beverages, Ethnic, Vietnamese] -> [Vietnamese coffee Recipe] |
Vietnamese coffee
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| Artist: |
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Yield: |
1 |
| Categories: |
Asian, Beverages, Ethnic, Vietnamese |
Rating: |
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Ingredients:
| | Stephen Ceideburg | | 2
| tbsp | Sweetened Condensed Milk | | 6
| oz | Strong Black Coffee |
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Procedures:
| 1 | In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. | | 2 | It takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. | | 3 | Both the coffee and the pots are available in southeast asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do. | | 4 | Place the milk in the bottom of an 8 ounce glass. | | 5 | Carefully pour in coffee, trying not to disturb the layer of milk. | | 6 | Stir milk up from bottom and sip coffee. | | 7 | There will probably be some milk left in the bottom of the glass when you are finished. | | 8 | Makes 1 serving. | | 9 | Variation: this coffee may also be served iced. | | 10 | Add ice cubes on top of the sweet milk and proceed as above |
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