Veggie
GF
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drink · Indian
Mango Lassi
A cool, velvety Indian yogurt drink blending ripe mango, tangy yogurt, and fragrant cardamom into a gently sweet, refreshing classic.
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Vegetarian
Gluten-free
Vietnamese
Vietnamese Iced Coffee
A bold, sweet Vietnamese coffee made by slowly brewing dark-roast coffee over condensed milk, then pouring it over ice for a rich, refreshing drink.
10 min
2 servings
Medium
How to prepare
1
Place 40 g of the hot water in each of two heatproof glasses, swirl briefly to warm them, then discard the water. Divide the condensed milk between the glasses.
2
Set a phin filter over each glass. Divide the ground coffee between the filters, gently shake to level it, and place the filter inserts on top without pressing hard.
3
Pour 40 g of the remaining hot water into each filter and wait 30 seconds, allowing the grounds to bloom. Then add the remaining 100 g of hot water to each filter and replace the lids.
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4
Let the coffee drip for 4 to 5 minutes, until the filters are nearly drained. Remove the phins and stir each glass until the coffee and condensed milk are completely blended and glossy.
5
Fill two tall glasses with the ice, then pour the sweet coffee over it. Stir once more and serve immediately while the drink is cold and aromatic.
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Why this recipe works
Slow phin brewing extracts a concentrated, aromatic coffee that stands up to sweetened condensed milk, while melting ice softens the intensity into a balanced, silky drink.
Storage and reheating
How to store it
Brewed coffee without ice can be refrigerated in a sealed container for up to 2 days. Keep condensed milk refrigerated after opening; assemble with fresh ice just before serving.
How to reheat it
Do not reheat. For a hot version, omit the ice and serve the freshly brewed coffee over the condensed milk.
Nutrition / serving
129kcal
3.18 gprotein
21.81 gcarbs
3.48 gfat
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