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
- 220g (about 2 1/3 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 medium 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 or cup 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Coffee, Drinks
- Method: Stovetop