Gleaming the Cube
A Vietnamese-inspired take on iced coffee
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
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