Description
Make a week’s worth of strong, bold, authentic Vietnamese iced coffee that will keep you awake for two days straight. No phin required.
Ingredients
Units
Scale
- 9 cups water
- 2 cups coarse ground dark roast coffee (Robusta, Arabica or blend of both)
- 1 can (14 ounces) sweetened condensed milk
- Crushed ice (for serving)
- Store bought cold foam or homemade salted cream top (optional, for serving)
Instructions
- Brew: Bring the water to a boil in a large pot. Remove the pot from the heat, carefully stir in the coarse ground coffee until all the grounds are saturated, and let it steep for 10 minutes.
- Strain and Sweeten: Pour the steeped coffee through a fine-mesh strainer or cheesecloth into a large mixing bowl with a lip. Discard the grounds. While the coffee is still warm, stir in the can of sweetened condensed milk until it is fully dissolved.
- Transfer: Pour the sweetened coffee mixture into your 2-quart pitcher and transfer to the fridge to chill.
- Serve: Fill a glass 3/4 of the way with crushed ice and pour the coffee concentrate over the top. It’s delicious as is but go ahead and add your favorite cold foam if you’re feeling fancy.
Notes
Storage: Keep the batch tightly sealed in the refrigerator. It will stay fresh and hold its strong flavor for up to a week.
Serving Note: This is brewed as a strong concentrate! The crushed ice is essential because it melts quickly to chill and perfectly dilute the coffee.
Condensed Milk Alternative: If you prefer not to use canned sweetened condensed milk, sweeten the hot coffee concentrate to taste with granulated white sugar. When serving, pour the sweet coffee over ice and add a splash of fresh milk (whole milk or half-and-half).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Coffee, Drinks
- Method: Stovetop