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| Chất dinh dưỡng | Mỗi khẩu phần1 glass (approx. 250 ml) | Mỗi phần250 ml |
|---|---|---|
| Sugar | 30 g | 30 g |
| Energy | ~740 kJ | ~740 kJ |
| Sodium | 65 mg | 65 mg |
| Protein | 4.2 g | 4.2 g |
| Fat, total | 4.5 g | 4.5 g |
| Carbohydrate | 30 g | 30 g |
| Saturated fat | 2.9 g | 2.9 g |
Classic Vietnamese iced coffee with sweetened condensed milk.
Slow-dripped premium Vietnamese Robusta coffee extract, high-quality sweetened condensed milk, purified hot water, clean ice cubes.
Vietnamese iced milk coffee (cà phê sữa đá) is a legendary, globally recognized cultural icon born on the vibrant streets of Vietnam. Historically adapted due to the scarcity of fresh milk, locals paired intensely bold, chocolatey dark-roast Robusta beans with rich sweetened condensed milk. Slowly dripped through a traditional metal filter (phin), this preparation yields a remarkably intense, bittersweet elixer that is highly energizing and deeply comforting.
Contains dairy (sweetened condensed milk). Naturally gluten-free.
Best enjoyed immediately while ice is fresh to prevent over-dilution. Leftover un-iced coffee base can be kept in a sealed container in the refrigerator for up to 24 hours without dairy added.
Add a thick layer of sweetened condensed milk to the bottom of the glass, then assemble and place the metal phin filter containing ground dark-roast coffee on top.
Moisten the coffee grounds with a small splash of hot water at 90 to 95 degrees Celsius to allow them to bloom for 30 seconds. Fill the filter chamber with hot water and let the rich coffee extract slow-drip completely over the condensed milk layer.
Stir the warm, slow-dripped coffee concentrate and condensed milk together thoroughly until silky smooth. Pour the mixture over a tall glass packed with fresh ice cubes and serve immediately cold.
