Vietnamese drip coffee was introduced by the French and is something wonderful that has lingered on and become a big part of Vietnamese culture. Hot. Iced. Milky. With condensed milk. With whipped egg. With yogurt. You can use plain yogurt instead of the coconut cream here – you may just need a little extra swizzle of condensed milk. This is truly lovely in the summer heat.
- Crushed Ice 1½ cups
- Coconut Cream 200 ml
- Condensed Milk 6 Tbs
- Cold, Strong, Filtered Vietnamese Coffee 100 ml
- Put the ice, coconut cream and condensed milk into a sturdy jug and blend using a hand-held blender until smooth.
- Put the jug into the freezer until the mixture is just frozen but not completely set like ice cream, turning through once or twice with a fork.
- Shake the coffee well in a sealed bottle then divide between 2 quite wide glasses. Gently spoon the coconut mixture over the coffee so it doesn’t mix in.
- Serve at once, with a long spoon and a straw.
Text © Tessa Kiros 2016. Photography © Manos Chatzikonstantis 2016. Design & layout Quadrille Publishing © 2016.