Vietnamese Iced Coffee Recipe By Tasting Table Test Kitchen
Prep Time:
Cook Time:
8 hours
Servings:
4 iced coffees
Ingredients
  • 2½ cups fresh, coarsely ground dark roast coffee
  • 8 cups cold water
  • ¾ cup sweetened condensed milk
Directions
  1. In a large container, combine the coffee with the water. Stir, cover and set aside at room temperature for 8 hours or overnight.
  2. Set a cheesecloth-lined fine-mesh sieve over a large bowl. Pour the coffee through the sieve (discard the grounds). Pour half of the coffee into an airtight container, cover and refrigerate. Whisk the remaining coffee with the condensed milk and pour into 2 ice cube trays. Freeze until rock hard, 8 hours or overnight.
  3. To make the iced coffees, place the ice cubes into 4 chilled glasses. Divide the refrigerated coffee among the glasses and serve.