Vietnamese coffee has it’s own serious fan following. I’ve met people who rave about it endlessly, and some who trek to certain cafés just for an authentic glass of this. As you’ve read here, I have always had an aversion to condensed milk. I’ve been finding ways to avoid it.
The other day I had an intense conversation with a man who had staunch diet beliefs and was quite the coffee snob. The fact that he had so many food restrictions, mostly self-imposed already annoyed me, and then some. He made his case for eggless cakes and Vietnamese coffee, and since I already had leftover condensed milk from the no-churn ice cream, I ignored the cake part and leaned towards the coffee.
So, here it is, simple iced coffee, for which I used cold brew coffee, doused some good quality vanilla extract, a lot of ice and a dash of condensed milk.
- 1 glass cold brew coffee
- 1/2 tsp vanilla extract
- 6-7 iced cubes
- 1/8 cup condensed milk
- Stir the coffee with vanilla extract and pour over a glass with ice cubes.
- Pour the condensed milk and serve cold.