Sweet Indulgences ~ Coffee and Chocolate
When I lived on Vancouver Island in British Columbia, I used to visit a lovely little Vietnamese restaurant. They had the best Bun Bi and their coffee was delicious as an after dinner dessert. It took some time but I was able to replicate the recipe and am going to share it with you, my Wild Ones.
I believe there's always time for good coffee and chocolate. Here's how to make the strong and sweet drink known as Vietnamese Coffee. Paired with good dark chocolate, the taste is heavenly!
Ah, there's nothing like a roaring wet and windy day to have an excuse to stay inside and indulge in a little laziness. Paintings call, sculptures wink, books beckon, and the enormous garden demands attention...but it is storming outside. Time for some good coffee and chocolate I say.
Now I have to admit, I do have a weakness for very strong and sweet coffee with a nibble of dark chocolate on the side. I try to assuage some of the guilt by buying fair trade and organic beans. My absolute favourites at the moment are Kicking Horse Coffee ( I get it from Canada whenever I can..it is so rich and robust...delicious!) and a locally purchased bean called EqualExchange (their dark roast coffee beans smell marvelous first thing in the morning!) Add a little Green & Black's dark chocolate.....and I'm good to go.
The recipe is so easy to make, but be forewarned, the flavour is strong and sweet.
Vietnamese Coffee Recipe:
- Prep time: 5 min
- Cook time: 5 min
- Ready in: 10 min
- Yields: 1
- 6 ounces of strong brewed coffee (make mine espresso please...although French Roast is a very popular choice)
- 2 tablespoons of condensed milk
- Pour the two tablespoons of condensed milk in the bottom of a mug or glass. Carefully, carefully add the strong coffee while trying not to disturb the milk. Stir gently, then sip. The darker the coffee the better it tastes. You want to balance the strong, almost fruity taste of a dark roast coffee with the sweet coolness of the milk.
- (double the recipe for another guest...it's definitely a recipe worth sharing :) )
- This recipe can also be served over ice for a fantastic summer drink.
P.S. (After posting this recipe, quite a few people asked about the one-serving coffee presses pictured above. Although I've used many coffee presses in the past, my favourite is this little stainless steel number. It's the kind of press they used in my neighbourhood Vietnamese restaurant. Easy to clean, easy to use, and it takes up very little space. I bought two of these myself and was delighted with both the low cost and the free shipping. Clicking the photo below will take you to Amazon.)