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Vietnamese Coffee (Cold brew with condensed milk)
Vietnamese Coffee (Cold brew with condensed milk)

Before you jump to Vietnamese Coffee (Cold brew with condensed milk) recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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Make a trail mixfrom a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for raising your mood. This is because these foods are high in magnesium, which helps to increase your production of serotonin. Serotonin is the “feel good” natural substance that tells your brain how you feel at all times. The more of it in your brain, the better you’ll feel. Not only that but nuts, in particular, are a fantastic source of protein.

See, you don’t need to eat all that junk food when you wish to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to vietnamese coffee (cold brew with condensed milk) recipe. To make vietnamese coffee (cold brew with condensed milk) you need 8 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Vietnamese Coffee (Cold brew with condensed milk):
  1. You need Cold brew
  2. Get 100 g coffee beans or 1 cup course ground coffee
  3. Use 4 cups tap water
  4. Use Coffee filter
  5. You need Vietnamese coffee
  6. Use 1 cup cold brew
  7. You need 2-3 tbsp condensed milk
  8. Use Ice
Instructions to make Vietnamese Coffee (Cold brew with condensed milk):
  1. Cold brew: I used the Woolworths special blend that is available from the baristas in store. They can grind it for you. Just make sure to tell them it needs to be a course grind
  2. Grind coffee beans into a course ground (if not already)
  3. Add water to coffee beans. This is a 1:4 ratio of ground coffee to water. This was the perfect strength for me.
  4. For a stronger brew reduce the water to 3 cups (Pictured is a 1:2 ratio which I felt was going to be too strong for me)
  5. Let infuse for 20 - 24 hours
  6. Strain through a coffee filter
  7. Refrigerate
  8. Vietnamese coffee: Add condensed milk and ice to glass. Top with cold brew
  9. Stir and enjoy

This will allow the beans to swell up and slow down the drip, making a stronger and more flavourful brew. The cold brew should last in your fridge for a week. Make the Vietnamese iced coffee: In a highball sized glass, add sweetened condense milk until the bottom is coated. Now add a little bit more. Vietnamese iced coffee is a drink containing a highly concentrated coffee (brewed with a Phin) combined with sweetened condensed milk and served over ice.

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