Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Ingredients

• 8 tablespoons coarsely ground Vietnamese dark roast coffee (such as Trung Nguyen or Café Du Monde with chicory)
• 8 tablespoons sweetened condensed milk (divided, 2 tablespoons per serving)
• 2 cups boiling water (divided, about 1/2 cup per serving)
• 4 cups ice cubes
• 4 Vietnamese phin coffee filters (small drip filters)

Instructions

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. 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. 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. 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. While the coffee drips, add 2 tablespoons of sweetened condensed milk to the bottom of a separate tall serving glass.
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. Fill the serving glass with 1 cup of ice cubes, then pour the hot coffee and condensed milk mixture over the ice.
8. Stir the drink thoroughly to combine and chill, then serve immediately. Repeat steps 1 through 8 for the remaining three servings.
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.