Weekday Prep: Vietnamese Iced Coffee

Hi, everyone. I hope everyone had a great weekend. It flew by for me and I am not ready to face Monday morning quite yet.  Isn't it crazy that Monday and Tuesday can feel like an eternity but Saturday and Sunday fly by? Today was a great day for R&R since I was so busy Friday and Saturday. As much as I love summer, I am looking forward to my slower paced lifestyle of the cooler months.

One thing I am not looking forward to phasing out is my iced coffee. It is one of my favorite warm weather treats. To me, it signifies summer and is a great way to start the morning, especially when trying to blow dry my hair in the heat.  Since summer is quickly coming to a close I will be squeezing in my iced coffees every chance I get.  I don't always have time to stop on my way to work for an iced coffee and I have seen a million ways to make it at home. I have tried just about all of them. This Sunday as part of my weekday prep I am making a batch of Vietnamese iced coffee.

Vietnamese iced coffee is typically a dark roast coffee brewed and served over ice with sweetened condensed milk. I will be cold brewing the coffee concentrate and keeping in the fridge for a couple days which eliminates my last minute stops to Dunkin.

To make the concentrate: in a bowl stir 4 1/2 cups cold water into 1/2 lb coarsely ground dark roast coffee. Cover and let sit at room temperature for 24 hours. Strain. This base can sit in the fridge for up to 1 week.

To make the iced coffee: pour 2 ounces sweetened condensed milk into a tall glass. Add 6 ounces of the concentrate and 4 ounces of milk. Stir well. Top with ice.

I hope this weekday prep post will make taking on the week a little easier. I say the best way to take on Monday is with a great cup of coffee. Enjoy! Thanks for stopping by.

1 comment:

  1. Great post! Is it as strong as regular coffee?


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