Happy Thursday! I am so excited to share this recipe with you all! One of my favorite, favorite things in the world is iced coffee on the weekends. I love it. So just in time for the weekend, you all can brew up a tall pitcher of iced coffee to cure that Saturday morning wine-flu.
First, start by grinding up those coffee beans! Cold brew coffee calls for twice as much coffee to the water ratio. For example, I normally make 2 cups of coffee (Line 6 on my coffee pot) with 3 tablespoons of coffee beans. So for cold brew, I used 6 tablespoons of coffee beans for 2 cups of coffee. Or 12 tablespoons of coffee beans for 4 cups (Line 12 on the coffee pot)… you get the idea.
Chicory coffee beans are traditionally used for cold brew but honestly it’s just a matter of taste. I used these Hawaiian flavored beans I found at HEB and it turned out fantastic!
The next day, its time to strain the coffee! Here is a little trick I picked up from the Pioneer Woman, use cheese cloth to strain the coffee. It works like a charm! You can also use your normal filters but this worked perfectly. You can find cheese cloth in the baking aisle.
Sweetened condensed milk is what makes Vietnamese coffee different. You can find sweetened condensed milk in the baking aisle. Scoop a big tablespoon (or two) into the glass and stir it up. You can cover the remaining condensed milk and store it in the fridge.