Chances are if you walk into our house or work with us in our studio, you’ll end up sipping on some of our favorite coffee drinks. For the morning, a manual pressed espresso or cappuccino will start the day. In the afternoon when we start feeling sluggish, a Vietnamese iced coffee is the perfect “pick-me-up”. If you’ve never had a Vietnamese Iced Coffee, it’s a combination of strong coffee and a hit of sweetened condensed milk, add iced and a super refreshing “ahh”.
It’s been a super busy summer and when the two o’clock hour rolls along, we’re reaching for the iced coffee like it’s going out of style.
Speaking of Summer, we still can’t believe August is already here and we’re heading towards the holidays. Isn’t that terrible to already be thinking of the holidays?! We’re in no rush in any way to be pushing Summer away, but when we were shopping for some Summer props the other day, the stores were already stocking their shelves with faux pumpkins, autumn leaves and some Halloween items. We’re not ready to be giving up sweet corn, stone fruit and watermelon just yet, so why drop all this bounty and hang faux pumpkins? It just doesn’t feel right.
So in continuous celebration of this glorious warm weather and longer days on the beach, we’re sharing with you our easy method of making Vietnamese Iced Coffee.
Ingredients:
• 2 Tablespoon Sweetened Condensed Milk
• 2 oz. Espresso
• Ice
Directions:
1. Pour the sweetened condensed milk in a glass. Add the hot espresso and stir to combine.
2. Taste and adjust to preference. Add ice and serve.
No comments:
Post a Comment