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Blog

Vietnamese Iced Coffee

Patricia Reitz

Vietnamese Iced Coffee - ButterYum

Vietnamese Iced Coffee - ButterYum

It's been unseasonably warm this week and that makes me long for Spring to arrive.  I'm already thinking about all the warm weather recipes I want to share with you.  For example, this Vietnamese Iced Coffee - it's sweet and full of warm spices like cinnamon and cardamom, but it's served over ice which makes it very refreshing.  

Here's what you'll need:  ground cinnamon, whole cloves, ground cardamom, ground coffee, sweetened condensed milk, and fresh nutmeg (it's like a gazillion times better than ground).

I love fresh nutmeg - the flavor and aroma is so much better than any brand of pre-ground stuff you can find.... and check out what the inside of the nutmeg looks like after it's been grated on a microplane.  So cool.  

And here are the coffee and spices measured out.  Even before steeping, the room smells amazing!  

I like to mix the coffee and spices together.  You don't really need to, but it's quite satisfying - like playing with an aromatic zen sand garden.  I need a little sand rake!

Heat the water until it boils.

Turn off the heat and add the ground coffee and spices.

Stir it will until no sign of dry ingredients remain.

That looks about right.  Now allow the mixture to steep for 10 minutes.

Using a sieve, strain the large solids from the steeped coffee mixture.  I find that's enough straining, but if you want to remove the ground cinnamon, nutmeg, and cardamom, continue with the next step.

Pour the remaining coffee mixture through a coffee filter.  Because the ground spices are so finely milled, they will clog the coffee filter quickly so this step will take a long time.  That's why I usually skip it. 

But today I did it just for you - I rested the coffee filter holder from my husband's beloved coffee maker over a large glass container and let gravity do it's thing while I took care of the dishes.

We're almost done - can't wait!!! 

Pour the sweetened condensed milk into a large pitcher (I like this classic style).  I start with 10 ounces - you can always add more if you want your iced coffee to be sweeter, but you can't take it away so start with less.  

Add the strained coffee mixture and stir to combine.  

Serve over ice and enjoy! 

Here are links to some of the items I used to make this recipe:

Vietnamese Iced Coffee

makes 8 cups

Printable Recipe

Ingredients

  • 1 cup ground coffee
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 5 whole cloves
  • 8 cups water
  • 10 to 14 ounces sweetened condensed milk (start with 10 and add more if you like)
  • ice

Directions

  1. Combine coffee, cinnamon, cardamom, nutmeg, and cloves in a bowl; set aside.
  2. In a 4-quart saucepan, bring water to a boil; remove from heat.
  3. Stir coffee and spice mixture into hot water and steep for 10 minutes; strain and discard the coffee grounds.
  4. Stir strained coffee and sweetened condensed milk together and serve over ice (add only 10 ounces of sweetened condensed milk to begin, then add more if you like).