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
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
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.
SOURCE: Martha Stewart