Souvenir Sips: Vietnamese Iced CoffeeJanuary 27, 2014
One of the reasons we travel is to learn what we already know. But even so, we were surprised when a recent trip to Vietnam revealed the secret to one of our most sacred, most personal rituals: morning coffee. Hold the sugar and forget the cream “ our adaptation of this traditional iced recipe gets a genius, two-in-one boost from sweetened condensed milk and cold brew. (Caramel drizzle, it was nice knowing you.)
WHAT YOU’LL NEED
8 oz. cold brew coffee (or a regular strong, dark coffee, chilled)
2 tbs. sweetened condensed milk
HOW TO MAKE IT
Prepare coffee (may we suggest the lovely Eileen French Press from Bodum?). Fill a glass with the ice and coffee, then add the sweetened condensed milk. We like to leave it marbled and serve with a spoon for on-the-spot stirring.