Vietnamese-Style Iced Coffee


Cold-brewing involves steeping ground coffee in cold water. RBC NYC coffee bar used the method here. 

Vietnamese-Style Iced Coffee
Photo: © Hector Sanchez
1 drink


  • 4 ½ cups cold water

  • ½ pound coarsely ground dark-roast coffee

  • 2 ounces sweetened condensed milk

  • 4 ounces milk

  • Ice


Make the Iced Coffee:

  1. 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.)

  2. 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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