VIETNAMESE ICED COFFEE
This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.
Provided by Kay Chun
Categories easy, quick, non-alcoholic drinks
Time 10m
Yield 4 servings (about 2 1/2 cups)
Number Of Ingredients 3
Steps:
- Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
- Line a coffee cone with a paper filter and place the cone over another heatproof container.
- Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
- Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.
COLD BREW ICED COFFEE
This recipe makes just two servings of cold brew, so if you're new to the method, it will be a good test batch to see exactly how strong you want your steep to be. Once you've found your sweet spot of brewing time, you can double, triple or even quadruple the yield. The strained concentrate will keep tightly sealed in the fridge for up to a week.
Provided by Food Network Kitchen
Categories beverage
Time 18h5m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
- Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
- Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
- To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.
SUNNY'S EASY BK CURRYWURST
Steps:
- For the curry ketchup sauce: In a medium pot on medium heat, add the ketchup, honey, curry powder, a pinch of salt and a few grinds of black pepper. Cook while stirring until the curry powder melts into the ketchup and the red color deepens, about 5 minutes.
- For the wurst and onions. In a large pot on medium-low heat, add the wurst in 1 layer, then pour the stock over the top. Cover, bring just to a simmer and gently simmer until the wurst is cooked through, 15 to 20 minutes.
- Preheat a grill to high heat. Remove the wurst from the pot, place on the grill, drizzle with a little olive oil and cook until charred on both sides and slightly bursting, 8 to 12 minutes total. Remove to a cutting board and cover with aluminum foil. Toss the onion slices with olive oil, add to the grill and cook until charred on only one side, about 5 minutes. Remove the onions to a cutting board and cover with aluminum foil for 10 minutes. Cut each wurst link into 1/2-inch discs and chop the onion slices.
- Open the rolls by splitting them across the top, then scoop the wurst and onions into the rolls. Sprinkle with curry powder and drizzle with the curry ketchup sauce.
SUNNY'S EASY VIETNAMESE ICED COFFEE RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 2
Steps:
- Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve.
VIETNAMESE COFFEE SMOOTHIE
Steps:
- Blend 1/2 cup chilled espresso or strong coffee, 1/4 cup sweetened condensed milk and 1 1/2 cups ice. Top with chocolate shavings and/or chocolate syrup.
SUNNY'S COLD BREW COCONUT COFFEE
Steps:
- In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
- Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.
VIETNAMESE-STYLE ICED COFFEE
Provided by Food Network
Time 8m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.
VIETNAMESE ICED COFFEE
Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
Provided by Joseph and Joyanna
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
- Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 13 mg, Fat 3.3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 64.1 mg, Sugar 20.8 g
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