Sahra Nguyen of New York’s Cafe Phin created this sea salt-spiked Vietnamese iced coffee in honor of her mother, who grew up in a fishing village by the sea in Nha Trang. The hit of electrolytes also makes it a fantastic, nonalcoholic brunch drink.
What You Will Need
- 6-Ounce Phin Set
- Electric Kettle
- Cocktail Shaker
- Rocks Glass
Serves : 1 Time : 10 minutes
- ¼ cup plus 2 Tbsp. (3 oz.) brewed phin coffee (or substitute espresso)
- 1 Tbsp. sweetened condensed milk
- 1 Tbsp. whole milk
- ⅛ tsp. coarse sea saltIce
In a cocktail shaker, add the coffee, both milks, and sea salt. Fill the shaker with ice and shake vigorously until the mixture is chilled and very foamy, about 1 minute. Strain into a rocks glass, top with fresh ice, and serve immediately.