Vietnamese Iced Coffee

During the hot summer months, one of my very favorite beverages is iced coffee.  I never mind if there is morning coffee left over, because I know I will enjoy it later in the day over ice with a little cream added.  I never gave a thought to the possibility that there might be another way to make iced coffee.  Therefore when this little recipe was delivered to my e-mail inbox I took notice and decided to try it out.

The coffee called for is a strong chicory coffee, –not sure what the connection is with Vietnamese.  Anybody know?   Anyhow, I happen to have in my cupboard a can of Cafe du Monde, a strong chicory coffee that is served in New Orleans at Cafe du Monde.  Happily I had what I needed and could make it without a trip to the market for some necessary ingredient.  I made it on the weekend when Mr. D. would be home to share it with me because the recipe makes about 6 cups, counting all the ice you put in.

To make this short story  shorter:  we liked it,  it was cool and refreshing,  and after drinking it we were WIRED for the rest of the day—-got lots done!!!!       If you want a “pick-me-up”,  this could be it.

VIETNAMESE ICED COFFEE

Cafe du Monde from New Orleans, LA.

Yield:   6 cups, about 48 oz.

• 2 cups strong, brewed chicory coffee  (such as Cafe du Monde)
• 1/2 cup half and half or light cream
• 1/2 cup sweetened condensed milk
• 4 cups ice

To Make:

In a blender, combine the coffee, half and half and condensed milk.  Add the ice.  Blend until smooth and frothy, about 30 seconds.  Transfer to tall glasses and serve immediately.

Strong coffee flavor, cool and refreshing!

SOURCE:   Martha Stewart