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 CubesRecipe from the Tasting Table Test Kitchen
Yield: 4 iced coffees
Cook Time: n/a (8 hours chilling)