Lunch: Vietnamese-Style Iced Coffee
Recipe by Cora Lambert Cold-brewing involves steeping ground coffee in cold water. RBC NYC coffee bar (rbcnyc.com) uses the method here.
Ingredients
4 1/2 cups cold water
1/2 pound coarsely ground dark-roast coffee
2 ounces sweetened condensed milk
4 ounces milk
Ice
Instructions
Make the Iced Coffee: In a bowl, stir the cold water into the coffee. Cover and let stand at room temperature for 24 hours; strain. (The concentrate can be refrigerated for up to 1 week.)
Make the Iced Coffee: Pour condensed milk into a tall glass. Add 6 ounces of cold-brew concentrate and the milk. Stir well. Top with ice.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
