Prep 5 mins
Cook 0 mins
The ladies who work at my favorite Chinese restaurant drink this as an iced drink.
- Pour the milk into the bottom of an 8 ounce glass.
- Carefully pour in the coffee, trying not to disturb the layer of milk.
- Stir the milk up from bottom and sip the coffee (there will probably be some milk left in the bottom of the glass when you are finished).
- Variation: This coffee may also be served iced; add some ice cubes on top of the layer of condensed milk and proceed as above.
I had this at my favorite Vietnamese restaurant, and it's my favorite iced coffee recipe. The trick is to use espresso or to make your coffee as espresso-like as humanly possible. If the coffee is any weaker than that, the sweetened condensed milk becomes the main thing you taste, instead of the coffee.
Sweet and cool. The darker you can get the coffee, the better this tastes, I think.
Excellent recipie! I like it hot with a fresh baugette or croisant. My local Asian market sells a generic dark roast coffee. It takes a bit of going to get it all together (the coffee and pastry), but YUM! Is it ever worth the bother!This coffee is also wondweful iced. And at such a savings!