Gleaming the Cube
A Vietnamese-inspired take on iced coffee
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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)
2½ cups fresh, coarsely ground dark roast coffee
8 cups cold water
¾ cup sweetened condensed milk