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Recipe Name: Vietnamese Coffee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beverages Comments:
Preparation Time:
Number of Servings: 1

Stephen Ceideburg
2 Tablespoon(s) Sweetened condensed milk
6 Ounce(s) Strong black coffee
In restaurants and cafe, dark-roast coffee is brewed in an
individualdrip pot that sits on top of a glass, slowly dripping into
sweet takes a good 10 to 15 minutes for the water to finish
drippingthrough, and the coffee is sipped at an equally leisurely pace.
Both thecoffee and the pots are available in Southeast Asian markets,
but anytype of coffee and any brew- method that produces a strong,
rich-tastingcup will do.Place the milk in the bottom of an 8 ounce
glass. Carefully pour incoffee, trying not to disturb the layer of
milk. Stir milk up frombottom and sip coffee. There will probably be
some milk left in thebottom of the glass when you are finished.Makes 1
serving.Variation: This coffee may also be served iced. Add ice cubes
on top ofthe sweet milk and proceed as above.From the California
Culinary Academy's "Southeast Asian Cooking", JayHarlow, published by
the Chevron Chemical Company, 1987. ISBN0-89721-098-0.From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 123
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 13mg
Sodium: 48.6mg
Potassium: 141.9mg
Carbohydrates: 20.8g
Fiber: 0g
Sugar: 20.8g
Protein: 3g

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