Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Instructions

1. 1

   Place one Vietnamese phin coffee filter on top of a heat-proof glass or cup. Add 2 tablespoons of coarsely ground Vietnamese dark roast coffee into the filter chamber.

2. 2

   Gently press the coffee grounds down with the phin's inner press plate until it sits snugly on top of the grounds, leaving slight resistance.

3. 3

   Pour approximately 1 tablespoon of boiling water over the press plate to pre-wet the grounds and allow them to bloom for 30 seconds.

4. 4

   Pour the remaining hot water (about 7 tablespoons, totaling 1/2 cup) slowly into the phin filter. Place the lid on top and allow the coffee to drip through into the glass, which takes approximately 5 to 8 minutes.

5. 5

   While the coffee drips, add 2 tablespoons of sweetened condensed milk to the bottom of a separate tall serving glass.

6. 6

   Once the coffee has fully dripped through, pour the hot brewed coffee directly over the condensed milk and stir vigorously until the condensed milk is fully dissolved and incorporated.

7. 7

   Fill the serving glass with 1 cup of ice cubes, then pour the hot coffee and condensed milk mixture over the ice.

8. 8

   Stir the drink thoroughly to combine and chill, then serve immediately. Repeat steps 1 through 8 for the remaining three servings.

9. 9

   Optional dairy-free variation: Substitute sweetened condensed milk with 2 tablespoons of sweetened condensed coconut milk per serving to make the drink vegan and dairy-free while maintaining the creamy sweetness.