I love coffee.

The end.

I drink coffee almost everyday. I try and support local coffee shops and I make my own at home whenever I have time.  During the hotter months, I do love a good iced coffee and generally I stick to the same formula when making coffee.  I was looking around on Pinterest, as I do so often…looking for recipe inspiration and I came across The Sugar Hit’s recipe for Vietnamese Iced Coffee.  I was immediately intrigued by the sweetened condensed milk. Condensed milk isn’t typically an ingredient I keep in the house nor is it something I’m familiar with.  I vaguely remember my mom and grandmother cooking with it during the holidays when they made pies and other desserts but other than that, it’s pretty much nonexistent in my life.

Until now.  Sweetened condensed milk has changed my life or at least my coffee life.

I made this two ways.

First, brew some coffee.

Also, as a random note – in Northern Vietnam, apparently this is also known as ‘iced brown coffee’.

Next, pour some oozy, delicious condensed milk in your glass or mug.

Add the coffee on top of the milk; the coffee will just sit on top of the milk.  Very pretty.

Add ice.  I added my usual coffee ice cubes but if you don’t have time to prep those, regular ice cubes will be fine.

Because it’s delicious, drizzle a bit more sweetened condense milk, give it a good stir.

Mmmmmm.

Now, if you have a bit of extra time, try the cold brew version of this. Cold brew the coffee overnight then repeat the same steps the next day: pour cold coffee in mug, drizzle some milk, add some ice cubes, stir it up.

For a little extra flavor, add a few dashes of cinnamon in your coffee grinds – so good. I made the cold brew version over the weekend.

Vietnamese coffee…I love you.

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