Vietnamese Iced Coconut Coffee

Name: Vietnamese Iced Coconut Coffee
Total time: 10 min
Ingredients: 3 tablespoons s canned coconut milk, shaken; 3 tablespoons s whole milk; 1 ½ tablespoons s sweetened condensed milk; Ice cubes; 2 tablespoons s (14g) robusta coffee grounds (such as Nguyen Coffee Supply Truegrit)

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Total: 10 minutes

Author : Sahra Nguyen

Ingredients

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3 tablespoons s canned coconut milk, shaken3 tablespoons s whole milk1 ½ tablespoons s sweetened condensed milkIce cubes2 tablespoons s (14 grams) robusta coffee grounds (such as Nguyen Coffee Supply Truegrit)

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Instructions

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Stir together coconut milk, whole milk, and sweetened condensed milk in a heatproof drinking glass until smooth. Add several ice cubes to glass. Meanwhile, heat water in a kettle to 205°F. Place coffee in phin filter, and shake to level; gently drop gravity press on coffee grounds. Pour about 2 tablespoons hot water into phin filter to cover filter press by half an inch; let coffee bloom, 30 to 45 seconds. Add 6 tablespoons hot water to fill to top of phin, and let coffee drip through, about 5 minutes. Stir to combine, and serve immediately.