Friday, August 6, 2010

Vietnamese Iced Cinnamon Coffee

What is it with me and cold beverages?  You'd think I've been on  a liquid diet lately.  When it's been the hottest summer on record your mind tends to gravitate toward cold beverages.  Thus, I bring you this one.  This is not your every morning coffee drink.  It's almost like a dessert so go easy there, tiger.

But when you're turning on the a/c by 8a.m. you're allowed to treat yourself to this icy cold, sweet, morning pick-me-up.  The coffee is cold-brewed (that will impress your coffee snob friends).  And when people marvel at how fresh and unwilted you remain in this heat, you can casually remark, "Oh me? I cold brew my coffee and drink it Vietnamese style."

Vietnamese Iced Cinnamon Coffee
Barely Adapted from Food & Wine

Coffee Concentrate
1/2 pound coarse grind dark roast coffee 
1/2 teaspoon of ground cinnamon 
4 1/2 cups of cold water

Combine cold water, ground coffee and cinnamon in a pitcher. Stir and let sit, covered, on countertop for 24 hours.  Then strain liquid through a fine mesh strainer (or through cheesecloth or a coffee filter).  Discard grounds and refrigerate concentrate.

Iced Coffee
6 ounces of coffee concentrate
up to 3T sweetened condensed milk
up to 4 ounces of milk

In a tall glass filled with ice, combine the coffee concentrate and sweetened condensed milk.  Top with milk and combine.  Make sure to start with 1T of sweetened condensed milk and taste as you go.  Add more depending on how sweet you like it. 

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