Vietnamese iced coffee with condensed milk (Cà phê sữa đá)

1. Pour the condensed milk into the bottom of a glass.

2. Put the ground coffee into the Vietnamese drip filter (phin), place the press on top and wet with a little hot water for 30 seconds to let the coffee "bloom".

3. Pour in the rest of the hot water, cover and let it drip slowly into the glass over 4-5 minutes.

4. If you don't have a phin, brew strong, concentrated coffee in a moka pot or filter.

5. Stir the coffee thoroughly into the condensed milk until fully combined.

6. Pour into another glass filled with ice cubes and serve immediately.

Tip: The iconic drink of Vietnam's street cafés, where strong, bitter robusta meets sweet, creamy condensed milk. The traditional flavour really comes through with robusta – if you use arabica, brew it stronger.