Vietnamese Cinnamon Iced Coffee
Total Time: 35 mins
Hands-on Time: 30 mins
Makes: 4 servings
1 cup (60 grams) coarsely ground coffee
1 teaspoon Single Origin Vietnamese Cinnamon, plus more for serving
Pinch of sea salt
1/4 cup sweetened condensed milk, dairy or coconut
1/2 cup cold whole milk, dairy, coconut, almond or oat
- In an 8-cup French press, add coffee, cinnamon, and salt. Stir to combine.
- In a medium pot, bring about 3½ cups water to a rolling boil. Pour 1 cup boiling water over coffee and let sit for 1 minute. Add remaining water, then stir, ensuring all coffee grounds are moistened. Cover and let steep for about 4 minutes; press coffee, then pour into a large glass to cool to room temperature.
- Once cool, add sweetened condensed milk and stir to combine. Prepare 4 glasses with ice and divide coffee into glasses. Foam whole milk with a hand-held or electric frother*. Top each glass with some cold foam, then sprinkle with more cinnamon and serve.
*If using an electric frother, be sure to use the cold foam setting. If you do not have a frother, add the milk and an ice cube to a small jar with a tight-fitting lid and shake vigorously for about 2 minutes, or until foamy.