Vietnamese Coffee

Title:
Vietnamese Coffee

Yield:
1 Servings

Categories:
Vietnamese,
Beverages




Ingredients:





          Stephen Ceideburg


     2 tb Sweetened Condensed Milk


     6 oz Strong Black Coffee






 In restaurants and cafe, dark-roast coffee is brewed in an individual drip


 pot that sits on top of a glass, slowly dripping into sweet milk. it takes


 a good 10 to 15 minutes for the water to finish dripping through, and the


 coffee is sipped at an equally leisurely pace. Both the coffee and the pots


 are available in Southeast Asian markets, but any type of coffee and any


 brew- method that produces a strong, rich-tasting cup will do.


 


 Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee,


 trying not to disturb the layer of milk. Stir milk up from bottom and sip


 coffee. There will probably be some milk left in the bottom of the glass


 when you are finished.


 


 Makes 1 serving.


 


 Variation: This coffee may also be served iced. Add ice cubes on top of the


 sweet milk and proceed as above.


 


 From the California Culinary Academy's "Southeast Asian Cooking", Jay


 Harlow, published by the Chevron Chemical Company, 1987. ISBN


 0-89721-098-0.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini