Iced Mint Vietnamese Coffee
Talk about an indulgent refreshing summer treat. Spruce up your Saturday or impress your guests at brunch with this minty twist on a classic vietnamese coffee. We prefer a strong coffee with chicory root like Café Du Monde.
2 Tbsp strong coffee
2 Tbsp sweetened condensed milk
- Muddle a few mint leaves in the bottom of your cup.
- To make the coffee, we prefer a metal filter but you can use any pour over method. Place the coffee in your filter and the filter over a heat-proof glass. (We made the coffee in a mug and transferred it once it was cooler with ice to a glass cup.) Add 2 tbsp hot water to the ground coffee and let "bloom" for about 30 seconds before continuing to add a cup more of hot water.
- Add condensed milk and stir well.
- Add ice and garnish with fresh mint. Cheers!