So I was excited when my August issue of Food and Wine had a recipe for Vietnamese iced coffee that I thought I could maybe make ahead and bring to the office for when that afternoon coffee urge struck. Turns out, I'm now making coffee for two. No, not for me and Titus, sillies (yes, it's a boy!), but for me and HH.
I think you should make it, too, whether for one, two, or for a crowd.
Vietnamese-style iced coffee
Make the cold-brew concentrate: In a bowl, stir 4 1/2 cups cold water into 1/2 pound coarsely-ground dark-roast coffee (I used half decaf and half regular, mostly because I'm trying to be a little caffeine-conscious in my current state). Cover and let stand at room temperature for 24 hours; strain. (The concentrate can be refrigerated for up to one week.)
Make the iced coffee: Pour 2 ounces sweetened condensed milk into a tall glass. Add 6 ounces cold-brew concentrate and 4 ounces milk. Stir well. Top with ice.
Try it, if you're a coffee drinker, I think you'll like it!