Thursday, July 22, 2010

Vietnamese Iced Coffee

I've been getting sooooo tired in the afternoons and end up spending most of the afternoon fighting the urge to go out and get a fancy, sweet (and expensive) coffee drink. Or, not fighting that urge as the case sometimes turns out to be.

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!


Addie said...

YUM. I like the make-ahead quality, because even though either option (make at home or stop to buy) make me late, the make at home feels more time-consuming to me. Making ahead and just dumping into a glass could be rather awesome!

Addie said...

HOLY STRONG COFFEE BATMAN! I will have to add more milk, since I prefer my coffee to be more khaki in color. :)

Molly said...

I really like the strong coffee flavor, but even at half-caf, I found myself getting jittery after a serving. I guess I need more milk in it, too!