There are very few things I like about summer, but an excuse to drink iced coffee all day long definitely makes the list. Heck, even that won’t stop me during the rest of the year, and you’ll often find me with a glass (or cliche mason jar) in hand when it’s pouring outside! It’s a far cry from when I used to dislike coffee full stop, but I think the taste has grown on me over the years. I’m definitely no purist though, and when I’m not having a mocha I like my coffee the Asian way with condensed milk over ice. It isn’t necessarily the healthiest beverage out there, but it’s definitely addictive!
To be honest, the method for this is super simple and probably doesn’t even need a recipe. In fact, my mum refuses to use measurements and it still turns out great every single time! Sadly I don’t have her skills, but there’s really no right or wrong way of doing it. Besides, I don’t think it makes much of a difference when you’re in desperate need of caffeine…
Homemade Vietnamese Iced Coffee
- 4 tbs instant coffee
- 250mL hot water
- 200g condensed milk
- ¼ salt
- Sugar to taste
- Milk of choice
- Add hot water to the instant coffee, and stir until dissolved. Then add the condensed milk, salt and sugar to taste. Stir everything together and leave to cool down.
- If you prefer more coffee, you can always add more instant coffee depending on how strong you like it. Serve over ice with equal parts milk and coffee concentrate. I’m a bit lactose intolerant so I like using soy milk, which tastes just fine (although pretty sure it’ll work with anything else!)
The result? A strong, refreshing iced coffee that’s a little on the sweet side, just how I like it! The only thing missing is a dollop of whipped cream, even though I reckon this is pretty decadent as is. Let me know, how do you like your coffee? Or if you’re not a fan, what do you order instead? I’m really keen on discovering new drinks to try out!