© Hector Sanchez
Vietnamese-Style Iced Coffee
- SERVINGS: makes 1 drink
- STAFF-FAVORITE
Cold-brewing involves steeping ground coffee in cold water. RBC NYC coffee bar (rbcnyc.com) uses the method here.
- 4 1/2 cups cold water
- 1/2 pound coarsely ground dark-roast coffee
- 2 ounces sweetened condensed milk
- 4 ounces milk
- Ice
- 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.)
- 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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