Vietnamese Iced Coffee Pops
VIETNAMESE ICED COFFEE POPS MAKES 8 POPSICLES
If you’ve ever had Vietnamese iced coffee, usually made with coffee that has been individually brewed with a French drip filter, then you know it’s quite a contrast to the watered-down versions that often pass for iced coffee elsewhere. Unlike much of Asia, which has a stronger history of drinking tea, Vietnam developed its coffee habit (and industry as a key exporter of coffee from its many plantations in the central highlands) when it was a French colony during the 19th century. The Vietnamese who immigrated to Louisiana couldn’t find the coarse-ground French roast that they were accustomed to, so they used the bold coffee and chicory blend brought there by the Acadians. I find that the bitterness of the chicory is a great foil for the sweet condensed milk; the result is so thick and sticky that the coffee takes on a caramel-like body.
2 cups brewed strong coffee, preferably coffee-chicory blend or good French roast, room temperature (see Note)
1 cup sweetened condensed milk
1 cup heavy cream
In a pitcher, combine the coffee with the condensed milk and cream, and whisk until evenly blended. Divide the mixture among 8 half-cups, and freeze for at least 5 hours.
Note: You can use a traditional Vietnamese Phin filter, but a French press also works well. Just make sure the brew is strong.