29 Before 29 Or, #5 – Make Vietnamese Iced Coffee

I prefer to drink my coffee cold. Even in the dead of winter when it’s 15° outside and you can barely feel your little blue fingers clutching onto your frosty little tumbler.

However, finding good iced coffee in the suburbs is about as easy as tracking down a diamond-encrusted unicorn who sings Bette Midler medleys.

As much as I love Wawa’s hot coffee, their iced brew sucks.It’s viscous, artificially flavored and way too sweet.

I’ve never really been a fan of Dunkin’ Donuts iced coffee either. Primarily because it tastes like it’s been filtered through a dirty sweat sock that’s been languishing in a locker since 1987. And since a heroin addiction would be cheaper than a Starbucks habit, that’s out of the picture.

So, industrious gal that I am, I decided to make my own. Augs got me a french press and Illy coffee for my birthday last year and since then, I’ve been cold-brewing up a storm. It’s richer, much more velvety in texture and best of all, doesn’t have that bitter edge.

I kept hearing good things about Vietnamese Iced Coffee (ca phe da), so I decided to make some for myself.

It’s actually shockingly simple — coffee, condensed milk and ice.

Drizzle a couple of tablespoons into an ice-filled glass, making as much of a mess as humanly possible.

Add coffee and stir briskly with a long-ass milkshake spoon you’re surprised to discover you even own.

Voila!

The entire process took about 12 hours and five minutes. Twelve hours to cold-brew the coffee and five minutes to add condensed milk and stir.

The final verdict? Good. Refreshing without being overly sweet. I think I’m more a cream and sugar kind of girl, but as far as iced coffee goes — this was pretty decent.

Three down, 26 to go.

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One thought on “29 Before 29 Or, #5 – Make Vietnamese Iced Coffee

  1. Pingback: 29 Before 29 Goals Or, A Follow Up On The Past Year | Too Sweet For Rock & Roll

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