The phrase “it’s not my cup of tea” should be applied to coffee instead. I’ve realized that each cup of coffee tastes different, whether that’s at home, at Starbucks or at a local cafe. However, the one cup of coffee that remains consistent in my life is my homemade Vietnamese coffee. Vietnamese coffee is traditionally sweeter and lighter in color than regular coffee. If your coffee of choice comes with cream and sugar, I’ve perfected this recipe to a “T.”
- Coffee-bean grinder
- Paper filter bag
- 5.5 quarts water
- 8 oz brown sugar
- ½ tbsp almond extract
- 1 box Trung Nguyen Gourmet Blend
- Two 14-oz condensed milk cans
- Bring 5.5 quarts of water to a boil.
- While the water is boiling, grind your beans until fine.
- Dump the ground beans into a paper filter bag and tie it off. Put the bean bag into a larger container or pot. (This is where we will combine all of our ingredients)
- Once the water comes to a boil, dump the water into the container that is holding the bean bag. Let this steep for about five minutes. Shake the container until all beans are completely wet.
- Remove the bean bag from the container. Throw it away or compost it!
- Add the brown sugar, condensed milk and almond extract.
- Mix until a light brown color appears.
This recipe can be served hot or left in the fridge overnight to be served cold. Sweet coffee isn’t for everyone, but this is a must-try. This recipe should (hopefully) last you one week! If you’ve always wanted to be a barista, now is the time!