On my journey, I met lots of incredible people on all social media platforms. And this beverage is inspired by 3 lovely people; @emma_sweets_life, @vincehomemade and John Bissonette.
I am not a fan of sweetened or iced coffee. But just once every 6 months, I would indulge myself in some. Just once or maybe more. I also included the parts of a Vietnamese coffee dripper down below, so you would understand the jargon as stated in the directions. Let's get started.
Ingredients:
Inspired by @emma_sweets_life, @vincehomemade and John Bissonette.
(Serve 1, sadly)
Freshly Brewed Coffee, 2 Servings
Sweetened Condensed Milk, 3 TBSP Adjust To Preference
Coffee Granules, 8g
Boiling Water, For Coffee
Whole Milk, For Coffee
Equipment:
Vietnamese Coffee Dripper
Ice Cube Tray
Directions:
Pour freshly brewed coffee into an ice cube tray.
*You can use a normal coffee maker or a moka pot to brew your coffee.*
Freeze in the freezer until frozen solid.
Once the coffee ice cubes are frozen, add condensed milk into a serving cup.
Place the spanner onto the cup.
Followed by the chamber.
Add coffee granules into the chamber.
Give it a light shake to even out.
Place the insert on top of the coffee.
Pack it down tightly.
*If your insert is the screw-on type, screw it down tightly and release it just a bit.*
Add 1 to 2 TBSP of boiling water into the chamber.
*Water has to be boiling.*
Let it sit for 30 secs.
Pour boiling water into the chamber in a circular motion.
Fill it up just below the brim.
Place on the cap and watch it drip.
Once the dripping stop, remove the cap and place it upside down on a table.
Remove the dripper and place it onto the cap.
Give the coffee a stir to combine well.
Remove the coffee ice cubes and add to another serving glass.
Pour the condensed milk coffee over the ice cubes.
Fill the glass with some milk.
Cheers!
I am not sure the exact Vietnamese names for the parts tho...