Monday, September 13, 2010

coffee & donuts

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Whipped up beignets for breakfast.
Went along perfectly with Vietnamese iced coffee.
Finger lickin' good.
I think Marco enjoyed it...

Vietnamese Iced Coffee or Cafe Sua Da:
Pour 1-2 tbsp. sweetened condensed milk into a tall glass.
Fill a Vietnamese coffee press with a 2 tbsp. of medium ground dark roast coffee.
(I like Cafe Du Monde for this particular recipe)
Wet the coffee with about 2 tsp. of boiling hot water.
Screw on the press and place on top of the glass.
Fill the press up to the brim with boiling hot water.
Cover and watch it drip.
Tighten or loosen the press if it is dripping too quickly or slowly, respectively.
When it has finished dripping, stir with a spoon, add ice and enjoy.
Make extra and freeze in ice cube trays.
Use these in place of regular ice cubes.
You'll never have watered down iced coffee ever again.
Not to mention you'll get one helluva buzz!

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