This is one that I might have to break the no sugar rule for.
Servings: Makes 1
- 2 tablespoons dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
- 2 tablespoons (scant) sweetened condensed milk
There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-oz. glass or measuring cup.
Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.
Stir in condensed milk until blended. Add ice, stir, and serve.