Coconut-Flavoured Vietnamese-Style Coffee

Name: Coconut-Flavoured Vietnamese-Style Coffee
Prep time: 5 min
Total time: 5 min
Yield: 1 serving(s)
Ingredients: 2 tbsp (30 ml) milk; 2 tbsp (30 ml) coconut milk; 1 tbsp (15 ml) sweetened condensed milk; 1/4 cup (20 g) coffee beans, finely ground; 2/3 cup (150 ml) hot water; 1 cup (250 ml) ice cubes, approx.

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Preparation 5 min
Servings 1

Reimagine traditional Vietnamese coffee by adding coconut milk, which works wonders with the coffee and sweetened condensed milk. Also, it's best served cold!

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 2 tbsp (30 ml) milk
- 2 tbsp (30 ml) coconut milk
- 1 tbsp (15 ml) sweetened condensed milk
- 1/4 cup (20 g) coffee beans, finely ground
- 2/3 cup (150 ml) hot water
- 1 cup (250 ml) ice cubes, approx.

Preparation

- In a large glass, combine the milk, coconut milk and sweetened condensed milk. Stir well with a spoon.
- Place a coffee filter (see note) over the glass. Place the ground coffee in the filter. Pour 2 tbsp (30 ml) of the hot water over the ground coffee and let hydrate for 30 seconds. Add the remaining water and let strain for 5 minutes. Once the water has completely passed through, remove the filter and compost the coffee grounds.
- Add the ice cubes to the glass and stir well. Serve with a reusable straw, if desired.

Note from Ricardo

The filter used for Vietnamese coffee is called phin. It uses gravity to filter slowly for a rich, intense, full-bodied and slightly thickened coffee. Vietnamese coffee using a phin is often associated with a moment of relaxation, taking the time to savour the fruits of your labour.

If you do not have a phin, you can simply replace the ground coffee and hot water with 2/3 cup (150 ml) espresso.

Personal Note

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