How to Brew Vietnamese Iced Coffee

The holidays are around the corner and with that parties, food and drinks will inevitably multiply to stay on pace with your holiday cheer.

Or it should. Because as the Julia Child saying goes, ‘People who love to eat are always the best people.’ Can we add drink to that saying as well?

I mean the ones who can enjoy a good sip like a good meal.

With that I created a cocktail made for sipping. More specifically for all that holiday brunching that’s bound to happen—The Bruncher. A drink inspired by the Espresso Martini.

Kahlua has become the sidekick to my coffee. Whether it’s my weekend sip or my go-to for an after dinner drink to go with dessert, I’m loving it and can’t wait to share it with my friends and family this holiday season. Have it cold or hot–either way, I’d love to hear what you think about it when you give this a go.

Kalhua Vietnamese Coffee

Ingredients:

• 2 parts sweetened condensed milk
• 2 parts coffee with chicory blend (like Café du Monde)
• 4 parts hot water
• 2 parts Kahlua
• Ice

Directions:

1. Place sweetened condensed milk in a glass. Place Vietnamese coffee pot on top of glass. Add coffee grounds at the bottom.  Screw press screen down and pour hot water on top. Allow to brew; then stir once brewing is completed. Add in Kahlua and stir to combine. Pour over ice. Optional: Whipped cream and chocolate shavings.

Recipe notes:

1. Vietnamese coffee pots and Café du Monde can be purchased from Amazon.

 

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