Enjoy the perfect summer coffee drink with this indulgent recipe. Brew a 6oz single-serve coffee directly onto sweetened condensed milk, mix thoroughly, and pour over ice for a refreshing treat. This method combines the Vietnamese style of sweetened, concentrated coffee with the Japanese technique of iced coffee.
With the warming weather, everyone is excited for their favorite summer coffee drink. Whether you like a cold brew coffee from a nitro tap or a blended coffee beverage topped with indulgent whipped cream, summer coffee drinks are the perfect way to cool down on the hottest days.
For me, I like an uncompromising deep coffee taste, but crave a rich sweetness too. More than just a dash of sugar; I want a bold lasting taste. Some might even call it an umami type of richness.
For this recipe, we are brewing a single serve coffee at its lowest volume setting directly on top of sweetened condensed milk. This is the Vietnamese part of our drink. Typically served with espresso, a 6oz single-serve pour of coffee achieves the goal of adding highly extracted coffee directly to the sweet base. Then, once mixed, pouring over a small amount of ice, hence the Japanese-style of brewing iced coffee.
If you’re feeling especially adventurous, trying brewing French press coffee, combining with the condensed milk, then add ice for a wildly indulgent summer treat!
Recipe: Japanese-Style Vietnamese Iced Coffee
Ingredients:
- 1 Single-serve Ellis cup
- 2oz sweetened condensed milk
- 12oz ice, separated (about 2 cups)
Directions:
- Brew the single serve cup on the lowest volume setting (typically 6 or 8oz) directly into the sweetened condensed milk
- Stir slowly until fully incorporated
- Pour mixture into a shaker with half of the ice
- Shake vigorously
- In a glass filled with the rest of the ice, pour mixture over the ice.
- Enjoy!
Alternate prep: for a caffeinated kick, prepare a French press with 1.5x the amount of coffee you would normally use. Pour onto condensed milk in a large cup, stir. Then, follow steps 2-6.
Voila!
