Vietnamese iced coffee

Yield: 1 Servings

Measure Ingredient
6 tablespoons Whole rich coffee beans; ground fine
Sweetened condensed (not evaporated) milk
Ice

(This is for "Thai Iced Coffee: Make *very* strong coffee (50-100% more coffee to water than usual), use something like Cafe Du Monde which has chicory in it. Pour 6-8 oz into cup and add about 1 Tbs sweetened condensed milk. Stir, then pour over ice.) Make even stronger coffee, preferably in a Vietnamese coffee maker. (This is a metal cylinder with tiny holes in the bottom and a perforated disc that fits into it; you put coffee in the bottom of the cylinder, place the disc atop it, then fill with boiling water and a very rich infusion of coffee drips slowly from the bottom.) If you are using a Vietnamese coffee maker, put two tablespoons of sweetened condensed milk in the bottom of a cup and put the coffee maker on top of the cup. If you are making espresso or cafe filtre (the infusion method where you press the plunger down through the grounds after several minutes of infusion), mix the sweetened condensed milk and the coffee any way you like.

When the milk is dissolved in the coffee (yes, dissolved *is* the right word here!), pour the combination over ice and sip.

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