Vietnamese Iced Coffee & Iced Coffee Cubes

This recipe comes from the Tasting Table Test Kitchen.  I made my own sweetened condensed milk last week when I made a Condensed Milk Pound Cake from the 17 and Baking blog.  All I had in my pantry was evaporated milk.  The recipe for the substitute sweetened condensed milk was so simple.  It just took a can of evaporated milk and some sugar.  I had leftover condensed milk that I wanted to use.  This coffee sounded different and delicious. I had to try it.  I love iced coffee, so this was a no brainer.  I've never tried cold brewed coffee before.  Have you?

Vietnamese Iced Coffee & Iced Coffee Cubes
Yield: 4 Iced Coffees

Ingredients:

2-1/2 cups fresh, coursely ground dark roast coffee
8 cups cold water
3/4 cup sweetened condensed milk

Directions:

1.  In a large container, combine the coffee with the water.   Stir, cover and set aside at room temperature for 8 hours or overnight.

2.  Set a cheesecloth-lined fine mesh sieve over a large bowl.  Pour the coffee through the sieve (discard the grounds).  Pour half of the coffee into an airtight container, cover and refrigerate.  Whisk the remaining coffee with the condensed milk and pour into 2 ice cube trays.  Freeze until rock hard, 8 hours or overnight.

3.  To make the iced coffee, place the ice cubes into 4 chilled glasses.  Divide the refrigerated coffee among the glasses and serve.

Enjoy!

The Creative Cook