Totally Indulgent Iced Coffee
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 0 minutes
This is my take on a classic Vietnamese coffee. The use of sweetened, condensed milk was likely born of necessity in the steamy subtropical climate when refrigeration was largely unavailable. Today, it’s a delicious indulgence. The tamarind adds a lively note. You can brew up a pot of coffee and throw it in the fridge in advance—and then whip up this refreshing pick-me-up in minutes.
½ cup sweetened condensed milk
½ teaspoon tamarind paste
1 teaspoon Vietnamese (Saigon) cinnamon
3 cups brewed coffee, chicory (New Orleans) coffee such as Café Du Monde strongly preferred, well chilled
2 cups ice cubes
- Combine the condensed milk, tamarind paste, and cinnamon in a blender and blend until fully combined.
- Add the cold coffee, and blend until combined.
- Divide the ice evenly between 2 tall glasses. Divide the coffee between the glasses and serve immediately.