Vietnamese Iced Coffee
How to make Vietnamese Iced Coffee Recipe - Lil’ Pop Shop Recipe From Jeanne Chang at Philadelphia, PA
Makes 8 To 10 (3-Oz [84g]) Pops
COFFEE CONCENTRATE:
1 lb (454g) high-quality, freshly ground coffee
1 ½ oz (43g) ground chicory
2 ½ qt (2.4l) cold filtered water
POPS:
1 ½ cups (355ml) Coffee Concentrate
14 oz (397ml) sweetened condensed milk
1 cup (211g) heavy cream
Method:
To make the concentrate, combine the coffee, chicory and water in a large pitcher. Stir, cover and let sit for at least 12 hours, preferably 24 hours. Strain out the coffee grounds and chicory and reserve the coffee concentrate.
To make the pops, mix the concentrate, condensed milk and heavy cream thoroughly in a pitcher. Pour into pop molds and freeze for at least 6 hours.
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| Vietnamese Iced Coffee |
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