Image: Infrogmation of New Orleans, CC BY 2.0 via Wikimedia Commons.
Cà phê sữa đá is built on strong coffee, sweet condensed milk and plenty of ice. A Vietnamese phin gives the characteristic slow drip, but a small pour-over filter also works.
Ingredients
- 40 g dark-roasted coffee, coarsely ground
- 60 g sweetened condensed milk, about 4 tbsp
- 160 ml hot water, just below boiling
- 2 large glasses filled with ice
Method
- Put 30 g condensed milk into each glass.
- Divide the coffee between two phin filters. Press gently, wet with a little hot water and bloom for 30 seconds.
- Add the remaining water slowly and let the coffee drip onto the condensed milk for 5–7 minutes. Alternatively brew very strong filter coffee.
- Stir the coffee and condensed milk thoroughly.
- Fill with ice, stir again and serve immediately.
Tips and variations
- For a less sweet drink, start with 20 g condensed milk per glass.
- Robusta or a Vietnamese coffee blend gives the strongest traditional flavour.
- For a plant-based version, use sweetened coconut or oat condensed milk.
