Vietnamese Iced Coffee

Notes: Traditionally, this dessert coffee is brewed by the cup. A small metal coffee filter (found in many Asian markets) filled with fine-ground coffee is placed on a mug containing a generous spoonful of sweetened condensed milk. Water, poured into the filter and coffee, slowly drips into the milk. By dessert time, all the water has drained, and the coffee is poured into a glass filled with ice.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 122
Caloriesfromfat 11 %
Protein 3.1 g
Fat 1.5 g
Satfat 1 g
Carbohydrate 23 g
Fiber 0.0 g
Sodium 42 mg
Cholesterol 5 mg

Ingredients

3/4 to 1 cup low-fat sweetened condensed milk
1 1/2 cups fine-ground French roast or espresso roast coffee
Ice cubes

Preparation

1. Pour 3/4 cup condensed milk into a coffee pot or pitcher. Put the ground coffee into a filter cone and set it onto the pot.

2. Pour 3 cups boiling water, in batches, into filter until it all drips into the pot.

3. Mix coffee and milk. Taste, and if desired, add more milk. Pour into ice-filled glasses.

Note:

Lan Ngoc Tran,

July 1997