Modern Caramel Vietnamese Coffee
Craving a coffee that's both indulgent and refreshing? This Modern Caramel Vietnamese Coffee is your answer! Inspired by the bold flavors of traditional cà phê đá, this recipe elevates the classic with a homemade caramel twist. We start with a base of strong, dark-roasted Vietnamese coffee, preferably using robusta beans for that authentic taste. The coffee is brewed using a phin filter, allowing for a slow, concentrated extraction that captures all the deep, chocolatey notes.
What sets this version apart is the luscious caramel sauce, made from scratch with just sugar and water. When combined with the rich coffee and sweet condensed milk, it creates a harmonious blend of flavors that's both familiar and excitingly new. Served over ice, this drink is perfect for those warm days when you need a pick-me-up that's both refreshing and decadent. It's a modern take on a beloved classic that respects its roots while adding a touch of culinary creativity.
Why You’ll Love This Recipe
Get ready to fall in love with this Modern Caramel Vietnamese Coffee! Here's why it'll become your new favorite:
- Perfect balance of flavors: The bitterness of strong coffee, sweetness of caramel, and creaminess of condensed milk create a harmonious taste explosion.
- Customizable sweetness: You can easily adjust the amount of caramel and condensed milk to suit your preference.
- Impressive yet easy: While it looks and tastes gourmet, it's surprisingly simple to make at home.
- Refreshing and energizing: Served over ice, it's the perfect pick-me-up for hot days or afternoon slumps.
- Cultural fusion: It's a delightful blend of traditional Vietnamese coffee culture and modern flavor trends.
Modern Caramel Vietnamese Coffee
Equipment
- Phin filter
- Small saucepan
- Heat-resistant glasses
- Spoon for stirring
- Measuring spoons and cups
Ingredients
- 4 tablespoons dark roast Vietnamese coffee, coarsely ground
- 2 tablespoons granulated sugar (for caramel)
- 1 tablespoon water (for caramel)
- 4 tablespoons sweetened condensed milk
- 2 cups ice cubes
- 1/2 cup hot water (for brewing coffee)
Instructions
- Start by making the caramel sauce. In a small saucepan, combine 2 tablespoons of sugar with 1 tablespoon of water. Heat over medium-high heat, swirling occasionally, until the sugar turns a deep amber color. Remove from heat and set aside to cool slightly.
- Set up your phin filter over a heat-resistant glass. Add 2 tablespoons of ground coffee to the filter and lightly tamp it down.
- Pour a small amount of hot water (about 2 tablespoons) over the coffee grounds to allow them to bloom for about 30 seconds.
- Slowly add the remaining hot water to the filter. Allow the coffee to drip slowly into the glass, which should take about 4-5 minutes.
- While the coffee is brewing, divide the caramel sauce between two serving glasses.
- Once the coffee is brewed, stir 2 tablespoons of condensed milk into each glass of hot coffee.
- Fill each glass with ice cubes.
- Pour the sweetened coffee mixture over the ice in each glass.
- Stir well to combine the caramel with the coffee and serve immediately.
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