Gleaming the Cube 

A Vietnamese-inspired take on iced coffee 

| Recipes | Karen Palmer
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Ice is one of the many beverage components to be reconsidered lately (see: hand-cut blocks at the nation’s top bars and restaurants). This summer, though, we’ll make our cubes with Vietnamese-style coffee and cream (condensed milk, to be exact). Simply brew dark roast overnight, whisk in condensed milk, and chill. Sweet, frozen caffeine squares? That's what we call nice ice.

Vietnamese Iced Coffee and Iced Coffee Cubes

Yield: 4 iced coffees


Cook Time: n/a (8 hours chilling)

  • INGREDIENTS
  • 2½ cups fresh, coarsely ground dark roast coffee

    8 cups cold water

    ¾ cup sweetened condensed milk

DIRECTIONS

1. In a large container, combine the coffee with the water. Stir, cover and set aside at room temperature for 8 hours or overnight.

2. Set a cheesecloth-lined fine-mesh sieve over a large bowl. Pour the coffee through the sieve (discard the grounds). Pour half of the coffee into an airtight container, cover and refrigerate. Whisk the remaining coffee with the condensed milk and pour into 2 ice cube trays. Freeze until rock hard, 8 hours or overnight.

3. To make the iced coffees, place the ice cubes into 4 chilled glasses. Divide the refrigerated coffee among the glasses and serve.

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