Recipe by: Brianna N. EasonYou may remember the article that we did last August on the French Press but we wanted to put a cold spin on this delicious treat for this year.
Combined with the recipe below for Vietnamese coffee, this is my new favorite treat to serve my guests for breakfast or as an afternoon pick-me-up during the summer. I love the image of each guest receiving their own chilled, # 0101 Frieling French Press with cold brew coffee inside, ready to be pressed, next to a high ball glass containing a few ice cubes and sweetened condensed milk. Served alongside a plate piled high with fluffy, buttery croissants, can you imagine a better way to wake up?
August 2014 - Iced, Cold Brew Vietnamese Coffee
- 1 high ball glass
- 1 Frieling French Press
- 2 Tbs sweetened condensed milk
- Room temperature water
- 1/2 cup medium ground, strong coffee
- Prepare your cold brew coffee:
a. Begin with medium ground, strong coffee of your choice. Place 1/2 cup in the 8 oz. Frieling French Press and fill with room temperature water.
b. Stir, cover with plastic wrap, and allow to sit for 12 – 24 hours.
- Once the brewing process has finished, place the French Press in the fridge for 1 hour to chill completely.
- When ready to serve, fill a highball glass with 2 Tbs. sweetened condensed milk and ice.
- Serve the highball glass and French Press with the lid on it, ready to be pressed to your guest.
Makes 1 serving.
Recipe by: Brianna N. Eason
*Please note that the cold brew coffee method described above creates a coffee concentrate which is roughly 3x stronger than your average cup of coffee. Feel free to dilute your coffee concentrate with water or drink it as is.