Gevalia Vietnamese Coffee Recipes

Steps:

• Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
• Line a coffee cone with a paper filter and place the cone over another heatproof container.
• Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
• Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

Steps:

• Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

Steps:

• Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
• Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.

Steps:

• Add milk to coffee cup.
• Unscrew filter from Vietnamese coffee pot; spread grounds evenly onto bottom of pot. Screw filter over grounds until fit is snug; place over coffee cup.
• Pour about 1-1/2 Tbsp. boiling water into filter; let stand 20 sec. Loosen screw on filter by two turns. Add remaining boiling water to filter; place lid on top of pot. When coffee has stopped dripping, remove pot and stir coffee.

Steps:

• Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
• Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
• Pour strained coffee back into pitcher.
• Refrigerate up to 1 week.
• FOR EACH SERVING:
• Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.

Steps:

• Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
• Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
• Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.