Elizabeth Street Cafe’s Vietnamese Iced Coffee

RECIPE: Reprinted with permission from Elizabeth Street Cafe.

Photo: Evan Sung

October 23, 2017

A little chicory coffee is the key to this recipe.

Chicory coffee adds a nutty, earthy edge to the iced coffee at Elizabeth Street Cafe in Austin. At the restaurant, they brew cups to order, but they also recommend making a big batch using a standard drip coffee machine or a French press at home.

Ingredients

Yield:8

1 cup ground chicory coffee (Elizabeth Street uses Café du Monde)
8 cups boiling water
1 can sweetened condensed milk

Tools:French press, wooden spoon
Glass:pitcher, 4 tall glasses

Preparation

Place half the coffee in a French press and add the hot water. Stir together and let the mixture sit for 4 1/2 minutes. Press the coffee and then pour it into a pitcher. Repeat with the remaining coffee and water. Stir in the condensed milk and then transfer the mixture to the refrigerator for at least 2 hours and up to overnight. Fill 4 tall glasses with crushed ice, pour the coffee over the ice, and serve immediately.