Southeast Asian Sweet Coffee Recipe
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Vietnamese and Thai coffees are both made by combining strong brewed coffee with sweet condensed milk. Thai grocery stores sell a ground-coffee mix that contains herbs and chicory. You can brew it as an everyday coffee, with or without the sweetened condensed milk (but that particular type of coffee is delicious sweetened). If you cannot find it, try making this Southeast Asian coffee using espresso. The results will still be delicious. The coffee can be served hot, at room temperature, chilled, or on ice.
- 1/4 cup or more sweetened condensed milk
- 4 double espressos, or brewed Thai coffee
- Add 1 tablespoon of condensed milk to each of four 8-ounce cups or glasses.
- In each pour 2 shots of espresso, and stir until the coffee and milk are well combined.
- Add a few ice cubes to each serving, if you wish.
Variations:
Make enough sweet coffee to fill a pitcher by combining 4 parts espresso to 1 or more parts sweetened condensed milk (if too sweet, cut with whole milk). Stir to combine, and refrigerate until well chilled.
To make sweet Vietnamese or Thai tea, brew 1 teaspoon gunpowder tea for every cup of water. Let steep for no more than 5 minutes. Proceed with the recipe, using condensed milk to sweeten each tea drink.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Simon & Schuster
OK. Not so impressed with this recipe. Why not try making real thing: http://www.purelycoffeebeans.com/viet...
That will turn out a little better with the right kind of coffee.
Yes, it is a hard thing to find and so delicious..NOIR coffee and tea on St. Clair Ave. E at Christie in Toronto makes a delicious Vietnamese coffee...hot or iced...served in s cute high porcelain mug with its own filter and a chopstick to stir the sweet goodness at will..be aware though it takes 10 to 15 minutes to go through properly the drip process..but the wait is worth it! It's good if you have time to kill reading or with a date to impress!!
folks that coffee the author is referring to is the same coffee you get in new orleans - it's cafe du monde. lol.
Vietnamese iced coffee is one of the things I miss most about living in a place with an eaily accessible Little Saigon with a supermarket and lots of great restaurants. I'm sure I can find the coffee online somewhere and indulge my taste for this treat at home now that I've see n the proprtion. Thanks!
Thanks very much for this recipe!I've always wondered how to do these delicious coffees. I keep ordering them every time I dine at my fave Thai restaurant, and their cost is a bit too much for my assessment since they tend to fill up nearly the entire glass with ice cubes. Now I can do it at home at a fraction of the cost and with fewer ice cubes at that! http://www.medicsinfo.blogspot.com
It's the same in Singapore and Malaysia...here they drink kopi & teh with sweetened condensed milk. The coffee is burnt to a cinder and ground into powder so the milk makes it palatable...barely.
These are the only iced coffees I drink outside of my home... yum!
John
there is always a demand for the cheapest in all products. Vietnam seems to excell at this, that is not to say that there are not excellent coffees produced there, also that very little of the quality production is exported.
bun bo hue- yes, there are decent robustas, including the ones that go into Josuma's Malabar Gold. Vietnamese coffee is generally garbage, so much so that their 33 cents a pound robustas are the biggest threat to Brazil's bottom-of-the-barrel coffee industry since the last frost. They are competing for the bottom rung.
There are of course outstanding beans from both countries, but the fact is that most Viet beans are terrible, but they work beautifully in cafe sua da.
One of my mother's favourite desserts seems to be inspired by this - coffee-flavoured Jello served with condensed milk
The best & traditional way to make Ca Phe Sua Da (iced coffee with milk) is to use the Vietnamese espresso filter. To get best results use a lot of coffee - 20g or so/3or4 heaped tsp, put the screen on top of the ground coffee, & add a small slug of boiling water and wait till it is absorbed for a few seconds. This will swell the grounds and facilitate a slow regular drip - making an intense and viscous coffee.
Fill a tall highball glass with well crushed ice, add condensed milk to the espresso and beat vigorously with a long spoon
before pouring onto the ice. Serve with a slug of black coffee on the top for attractive colour contrast, with a drinking straw & long spoon to stir & mix with.
Ca Phe Den Da (black Iced Coffee) is made mixing sugar -1-2 spoons with espresso before adding to ice.
In Vietnam milky coffee is generally a ladies drink, & black for men!
It is important to use a Vietnam roasted coffee as other coffees do not have the rich, chocolatey & nutty characters that make the Vietnamese Iced Coffee so special & unique.
I find that cafe sua da (the Vietnamese version of this drink) is much better made with the cheap metal filters that you can find in any Chinatown or Viet food store than with espresso. Yes, a $1 filter makes better coffee for the base of this drink than does a $20,000 La Marzocco Mistral!
Vietnamese coffee beans are dreadful cheap robusta that are roasted to death. You can get a similar effect with most roasters' "French Roast." Grind for drip (not espresso or you will die of thirst before the coffee arrives- this is a gravity system, not a pressure one, and an espresso grind is much too fine), add SWEETENED condensed milk, NOT "evaporated milk" and ice. 1 T is probably not enough milk.
I love coffee and this looks like a definite recipe to try ~