I’ve been wanting a Vietnamese coffee pot or press for about 10 years and never bought one for some reason. But as I mentioned in my sushi post, I got a giftcard to AsianFoodGrocer and was thrilled when I saw their Vietnamese coffee set. In fact it was the first thing I put in my virtual shopping cart. If you’ve never had Thai coffee, or had it but never made your own, don’t be silly like me and wait 10 years to get a pot! In case you’re unsure, let me show you how to make Thai Coffee, and then I’ll give you not one but TWO recipes using Vietnamese Coffee, because I can’t stop at just coffee.
There are two main ingredients in Vietnamese coffee: A dark coffee like French Roast, and sweetnened condensed milk.
This can also be called Thai Coffee. Vietnamese and Thai Coffee are basically the same, and are made the same way.
Making the Thai Iced Coffee or Vietnamese Iced Coffee is very simple. You just pour a little sweetened condensed milk in the bottom of a glass, then place your coffee pot on top of the glass. Unscrew the inner filter and put 3 rounded teaspoons in the bottom of the pot. Screw the filter back on until it’s snug (not tight, just snug). Fill the pot with water, the coffee should just drip through (if it streams use a screwdriver or quarter to tighten the filter). It should take 5 minutes to empty the pot. Stir the coffee and condensed milk then add ice. Ta-da! You’ve got your iced coffee!
The Vietnamese Coffee Chocolate Cookies are quite special, and one the most fun things about them is that they’re made to be dipped. They’re a bit heavier or denser than regular cookies, which helps them stand up to heavy dipping in eggnog, milk shakes, or frappucinos. Or even better, dip them in a Vietnamese Coffee Eggnog Smoothie! For the cookies and eggnog, don’t put sweetened condensed milk in the container your coffee drips into. We’ll add that in the recipe. Feel free to use this coffee in any recipe that calls for espresso or dark coffee. It works great!
Vietnamese/Thai Coffee Chocolate Cookiesmakes 2 dozen
1 cup chocolate chips
1 TBS butter
1 cup sweetened condensed milk
1/4 tsp cardamom
2 TBS brewed Vietnamese coffee
1/4 tsp ground coffee
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1 pinch sea salt
1 cup powdered sugar
Preheat oven to 350 degrees. Place chocolate chips, butter and sweetened condensed milk in a large pot. Place on a burner on medium high, and begin stirring as it melts together.
When everything is melted, remove from heat and add remaining ingredients except for powdered sugar. Mix well until you have a clay-like dough.
Pour powdered sugar into a bowl. Pull off pieces of dough and roll them into 1 inch balls. Place the ball of dough into the powdered sugar and roll around until it’s completely covered.
Place sugar covered cookie balls onto cookie sheet. Bake for 14 minutes. Use a spatula to move cookies to wire rack to cool.
Vietnamese/Thai Coffee Eggnog Smoothieserves 2
3 TBS brewed Coffee from Vietnamese press
1/4 cup sweetened condensed milk
3/4 cup eggnog
1 tray worth of ice cubes
Put all ingredients in a blender. Blend on high until thick and frothy. Add more ice or eggnog as desired for thickness.