Vietnamese Iced Coffee Recipe

Dark roast coffee: Known for its intense flavor and full-bodied profile, dark roast coffee is the foundation of this beverage, providing a strong and robust taste.

Sweetened condensed milk: This thick, sugary milk adds a creamy sweetness to the coffee, balancing its boldness and creating a smooth, indulgent drink.

Ice: Essential for chilling the coffee, ice transforms the hot brew into a refreshing iced beverage, perfect for warm weather.

To enhance the flavor of your Vietnamese iced coffee, consider using a dark roast coffee with a rich, bold profile. This will complement the sweetness of the sweetened condensed milk perfectly. When brewing, ensure the coffee grounds are evenly saturated for a balanced extraction. If using a French press, allow the coffee to steep for about four minutes before pressing. This will result in a more robust and aromatic brew. Additionally, for a smoother texture, you can chill the brewed coffee before combining it with the sweetened condensed milk and ice. This step helps to prevent the ice from melting too quickly, maintaining the drink's refreshing quality.

• dark roast coffee grounds - Substitute with espresso powder: Espresso powder provides a similarly strong and rich flavor, making it a suitable alternative for achieving the bold taste typical of Vietnamese iced coffee.

• dark roast coffee grounds - Substitute with French roast coffee: French roast coffee is another dark roast option that can deliver a comparable depth of flavor and intensity.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mixing evaporated milk with sugar can mimic the sweetness and creamy texture of sweetened condensed milk.

• sweetened condensed milk - Substitute with coconut milk and sugar: Coconut milk combined with sugar can offer a dairy-free alternative while maintaining a sweet and creamy consistency.

• ice - Substitute with coffee ice cubes: Using coffee ice cubes instead of regular ice prevents the drink from becoming diluted as the ice melts, maintaining a strong coffee flavor.

• Allow the freshly brewed coffee to cool to room temperature before storing. This prevents condensation, which can dilute the rich flavors of your Vietnamese iced coffee.

• Pour the cooled coffee into an airtight container. A glass jar with a tight-fitting lid works wonders in preserving the aroma and taste.

• Store the container in the refrigerator if you plan to enjoy your coffee within the next 24 to 48 hours. This keeps it fresh and ready to be transformed into a refreshing drink.

• For longer storage, consider freezing the coffee. Pour it into an ice cube tray and freeze. This way, you can pop out a few cubes whenever you crave a chilled Vietnamese iced coffee without watering it down.

• When you're ready to indulge, simply brew a fresh batch or use your coffee cubes. Add sweetened condensed milk and stir until well combined.

• For a twist, blend the coffee cubes with sweetened condensed milk and a splash of milk to create a frosty, creamy delight.

• Always store sweetened condensed milk in the refrigerator after opening. Ensure it's sealed tightly to maintain its sweetness and creamy texture.

• If you have leftover sweetened condensed milk, transfer it to a clean, airtight container and refrigerate. It can last for up to two weeks, ready to sweeten your next coffee adventure.

• Remember, the key to a perfect Vietnamese iced coffee is maintaining the balance of flavors. Proper storage ensures each sip is as delightful as the first.

• Place the Vietnamese iced coffee in a microwave-safe container and heat it on medium power for 20-30 seconds. Stir well and add fresh ice to maintain its refreshing chill.

• Pour the coffee into a small saucepan and gently warm it over low heat, stirring continuously. Once warmed, pour it over a fresh glass of ice to enjoy the perfect balance of warmth and chill.

• Use a double boiler method by placing the coffee in a heatproof bowl over a pot of simmering water. Stir until warmed, then pour over fresh ice for a delightful refreshment.

• If you have a milk frother with a heating function, use it to gently warm the coffee. Once heated, pour it over a glass filled with ice cubes to keep the drink invigoratingly cool.

• For a quick fix, use a hot water bath by placing the container of coffee in a bowl of hot water. Stir occasionally until warmed, then serve over fresh ice.

• Coffee filter: Used to brew the coffee by allowing hot water to pass through the coffee grounds, extracting the flavor while leaving the grounds behind.

• French press: An alternative brewing method that involves steeping coffee grounds in hot water and then pressing them down with a plunger to separate the grounds from the liquid.

• Glass: Used to hold the sweetened condensed milk, brewed coffee, and ice, allowing you to mix and serve the Vietnamese iced coffee.

• Spoon: Utilized for stirring the sweetened condensed milk and brewed coffee together, ensuring they are well combined before adding ice.

• Measuring spoon: Helps in accurately measuring the amount of coffee grounds and sweetened condensed milk needed for the recipe.

• Ice cube tray: Used to make ice cubes that will chill the coffee, giving it the refreshing coldness typical of Vietnamese iced coffee.

Brew in advance: Prepare a larger batch of coffee and store it in the fridge. This way, you can quickly assemble your Vietnamese iced coffee whenever you want.

Use coffee concentrate: Opt for a coffee concentrate or cold brew to skip the brewing step entirely. Just mix with sweetened condensed milk and ice.

Pre-mix condensed milk: Combine sweetened condensed milk with a small amount of coffee ahead of time. Store it in the fridge for easy use.

Ice cubes with coffee: Freeze leftover coffee into ice cubes. They won't dilute your drink and keep it cold longer.