Vietnamese Iced Coffee

Ingredients

• 30 g dark-roast coffee, coarsely ground
• 4 tbsp condensed milk
• 200 ml just-boiled water

Method

1. Brew it strong

   Brew the coffee at roughly double your usual strength, in a phin filter if you have one, or a cafetière. It is going over ice and into sweetened milk, so a normal brew disappears entirely.

   5 min

2. Condensed milk in the glass first

   Spoon the condensed milk into the bottom of each glass and pour the hot coffee straight onto it. Hot coffee dissolves it; poured over ice first, it sets into a stubborn lump at the bottom.

3. Stir before the ice

   Stir until the coffee turns an even caramel colour. Once ice goes in, the cold thickens the milk and it will not combine properly.

4. Pour over ice

   Fill a second glass with ice and pour the mixture over. Taste and add more condensed milk if you want it sweeter — traditionally it is very sweet indeed.