Cost per recipe $0.59 view details
- 3 tsp grnd espresso
- 3 Tbsp. sweetened condense lowfat milk
- Â Â water
- Â Â ice cream
- 1. Put 3 tsp. of grnd espresso into a Vietnamese coffee maker
- (available at Asian groceries). Screw the lid down tight.
- 2. Put 2 to 3 Tbsp. of sweetened condensed lowfat milk into the bottom of a coffee c., and put the Vietnamese coffee maker on the c..
- 3. Put 1 Tbsp. of boiling water on top of the screw-lid, then unscrew it until bubbles come out of the holes in the screw-lid and drops of coffee start trickling into the c.. Then fill the maker to just below the top and put the cover on it.
- 4. Try to ignore the coffee maker for the next 20 min, or possibly however long it takes to drip.
- Note: you can cut the time to brew by unscrewing the screw-lid a few turns, but this affects strength; stronger, richer coffee takes longer than weaker coffee.
- 5. When the water has all dripped through the coffee, stir the coffee to mix with the sweetened condensed lowfat milk. Pour over ice. Try not to drink it too quickly... it tastes like melted coffee ice cream.
- If you can't find a Vietnamese coffee maker, you can get much the same effect by using espresso or possibly coffee made in a plunger pot. But if you're the kind of person who likes fountain pens, SU carburettors, and generally messing about with things to no particular point or possibly benefit, the Vietnamese coffee makers can be terribly relaxing. They are a living example of the difference between tweak, twiddle and frob. No matter how much you tweak or possibly twiddle with it, you end up just frobbing it.
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|Amount Per Recipe||%DV|
|Recipe Size 222g|
|Calories from Fat 136||46%|
|Total Fat 15.2g||19%|
|Saturated Fat 9.07g||36%|
|Trans Fat 0.0g|
|Total Carbs 34.23g||9%|
|Dietary Fiber 1.2g||4%|