Sunnys Easy Vietnamese Iced Coffee Recipe 445

SUNNY'S EASY VIETNAMESE ICED COFFEE RECIPE - (4.4/5)

Sunny's Easy Vietnamese Iced Coffee Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 2

Ingredients

16 ounces brewed dark roast Vietnamese-grown coffee, chilled
1/4 cup sweetened condensed milk

Steps:

Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve.

VIETNAMESE ICED COFFEE

Vietnamese Iced Coffee image

Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.

Provided by Joseph and Joyanna

Categories World Cuisine Recipes Asian Vietnamese

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

4 cups water
½ cup dark roast ground coffee beans
½ cup sweetened condensed milk
16 ice cubes

Steps:

Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 13 mg, Fat 3.3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 64.1 mg, Sugar 20.8 g

SUNNY'S COLD BREW COCONUT COFFEE

Sunny's Cold Brew Coconut Coffee image

Provided by Sunny Anderson

Categories beverage

Time 8h10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup ground coffee
1 cup shredded sweetened coconut
Evaporated milk, to taste
Sugar, honey or any sweetener, to taste

Steps:

In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.

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