Vietnamese Iced Coffee
This is a plug for my favorite Asian market in Stevens Point. It's on highway 66, west of highway 39 (old 51), next to and behind a dry cleaner/laundry. It's called the Asian American Market and it's full of all kinds of treasures. Hmong ginger sausages, whole asian-dressed chickens (with the feet and all still attached), a remarkable variety of frozen fish, dried beef, fresh produce, and all manner of sauces and pickles and other seasonings -- it's all reasonably priced, especially when you treat it as a cheap vacation, like I do. Plus it has housewares and gifts: I spied a monstrous mortar and pestle for very little money, and steamers, and Thai rice pots, and an amazing array of inexpensive, colorful, lightweight dishes and trays. There's wind chimes and wall hangings, candy and snacks, and some health and hygiene items in a glass case that I'm too cowardly to ask them about, but it's all fascinating and new and I just love going there.
If you go, be sure and try one of the Thai iced teas, which look -- there's no better way to describe them -- disgusting. But they taste wonderful. And you can skip the Vietnamese Iced Coffee, which is also delicious, but I can give you the recipe for it here because it's just so easy.
Vietnamese Iced Coffee
coffee, preferably freshly ground
1 can sweetened condensed milk
1 quart jar with lid
Brew really strong coffee, and when it's done brewing, take it off the heat and let it cool a bit. My French Press makes just the right amount. You're going to need about three and a half cups.
Pour half of a can of sweetened condensed milk* into a quart jar. Fill the jar to within an inch of the top with the coffee. Screw the lid on and shake until well blended, and chill. Serve over ice, or put the ice into the glass, fill with the coffee and dump it all at once into the blender and whirl on high until it's a big foamy iced slush. Delicious.
*Obviously, you'll have to make two batches of this to use up the can of milk, but you'll want to because it tastes so good.
This is a plug for my favorite Asian market in Stevens Point. It's on highway 66, west of highway 39 (old 51), next to and behind a dry cleaner/laundry. It's called the Asian American Market and it's full of all kinds of treasures. Hmong ginger sausages, whole asian-dressed chickens (with the feet and all still attached), a remarkable variety of frozen fish, dried beef, fresh produce, and all manner of sauces and pickles and other seasonings -- it's all reasonably priced, especially when you treat it as a cheap vacation, like I do. Plus it has housewares and gifts: I spied a monstrous mortar and pestle for very little money, and steamers, and Thai rice pots, and an amazing array of inexpensive, colorful, lightweight dishes and trays. There's wind chimes and wall hangings, candy and snacks, and some health and hygiene items in a glass case that I'm too cowardly to ask them about, but it's all fascinating and new and I just love going there.
If you go, be sure and try one of the Thai iced teas, which look -- there's no better way to describe them -- disgusting. But they taste wonderful. And you can skip the Vietnamese Iced Coffee, which is also delicious, but I can give you the recipe for it here because it's just so easy.
Vietnamese Iced Coffee
coffee, preferably freshly ground
1 can sweetened condensed milk
1 quart jar with lid
Brew really strong coffee, and when it's done brewing, take it off the heat and let it cool a bit. My French Press makes just the right amount. You're going to need about three and a half cups.
Pour half of a can of sweetened condensed milk* into a quart jar. Fill the jar to within an inch of the top with the coffee. Screw the lid on and shake until well blended, and chill. Serve over ice, or put the ice into the glass, fill with the coffee and dump it all at once into the blender and whirl on high until it's a big foamy iced slush. Delicious.
*Obviously, you'll have to make two batches of this to use up the can of milk, but you'll want to because it tastes so good.
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