At breakfast, Alex would eat all the savoury Vietnamese food his heart desired and I would load up on fruit. But there was one thing we both had every morning: Vietnamese coffee with condensed milk. That and mimosas…
The coffee is strong and the condensed milk is sweet. Together they make a perfect drink.
The little Vietnamese, mug-top coffee filter was a small investment that was totally worth it. After we got home, we relived the glorious ocean-front days through this drink.
Now you can too!
1.5 tbsp medium-fine grind coffee
2 tsp condensed milk
Pour condensed milk into the bottom of your glass/mug. Press ground coffee into Vietnamese coffee filter and leave tamper there. Pour a little just-boiled water onto coffee to “bloom” it (wet it thoroughly). Pour water up to top of filter and let drip through. You want a flow rate of 3-4 drops per second. The whole process should take 4-5 minutes. Stir thoroughly. Drink!