I love good coffee, and when I want a strong, but sweet cup of joe, I’ll drink a Vietnamese iced coffee. It’s made with strong, dark roast coffee, sweetened condensed milk, and served with ice. (Or skip the ice and enjoy it hot!)
You can find it at Vietnamese restaurants or you can make it at home.
Since I don’t go to restaurants often and I don’t have a phin, the special metal coffee filter used to brew Vietnamese coffee, I’ve learned to get creative!
When a craving strikes, I’ll either go to a coffee shop and order Vietnamese-style coffee or I’ll try to make it at home.
Peet’s Coffee offers a drink they call a Black Tie, which is a cold brew beverage inspired by Vietnamese and New Orleans coffee
The website, Hack the Menu, claims that there’s a “secret menu” drink at Starbucks called Liquid Cocaine, which includes four shots of espresso
PSA: While I appreciate the hyperbole in its provocative name suggesting that a drink with a quad-shot of espresso is akin to cocaine, I want to be clear: I don’t advocate cocaine! (Say nope to dope, kids!)
In fact, I’ve even modified the Starbucks “hack” to cut back on the drug that is caffeine!
When I have a hankering for a Vietnamese-style iced coffee, I order two shots (not four) with three pumps of white chocolate mocha sauce (not four), plus a splash of heavy cream over light ice:
Want this beverage, but not in the mood to leave the house? Here are a few ideas on how to make Vietnamese-style (iced or hot) coffee at home without the special filter (phin):
One summer, I went to a pick-your-own-fruit farm with my family. We had brought home a bag full of cherries so I decided to make a dessert out of them.
I made a Cherry Clafoutis, the simple yet elegant dessert that’s originally from the Limousin region (now part of Nouvelle Aquitaine) in central France. It was easy to make and I liked how it turned out.
Now that it’s fall, I wanted to make the dessert with Granny Smith apples and fresh cranberries.