Recipe - Vietnamese Iced Coffee

6 tablespoon Whole rich coffee beans;
ground fine
Sweetened condensed (not
evaporated) milk
Ice

(This is for "Thai Iced Coffee: Make *very* strong coffee (50100% more
coffee to water than usual), use something like Cafe Du Monde which has
chicory in it. Pour 68 ounce into cup and add about 1 Tbs sweetened condensed
milk. Stir, then pour over ice.)

Make even stronger coffee, preferably in a Vietnamese coffee maker. (This
is a metal cylinder with tiny holes in the bottom and a perforated disc
that fits into it; you put coffee in the bottom of the cylinder, place the
disc atop it, then fill with boiling water and a very rich infusion of
coffee drips slowly from the bottom.)

If you are using a Vietnamese coffee maker, put two tablespoons of
sweetened condensed milk in the bottom of a cup and put the coffee maker on
top of the cup. If you are making espresso or cafe filtre (the infusion
method where you press the plunger down through the grounds after several
minutes of infusion), mix the sweetened condensed milk and the coffee any
way you like.

When the milk is dissolved in the coffee (yes, dissolved *is* the right
word here!), pour the combination over ice and sip.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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