Vietnamese Coffee Popsicles (Vegan)
The new place and I are still getting used to each other. It feels weird every time I try to lock my door, the key slides in smoothly unlike my old place. The apartment faces West so the light feels different than my old apartment and I am curious to see how it will affect my pictures. I haven't cooked much here yet which partly explain things on my instagram lately: pretzels, pizza, pies, and ice cream.
Since it's sweltering hot here, instead of turning on the oven I made Vietnamese coffee popsicles. If you are into coffee-related things (I don't see any reason you should not be), this is a perfect marriage between caffeine and sugar which is the key to my survival and utmost happiness these days.
I was hooked on Vietnamese iced coffee two years ago - what is not to love about sweetened condensed milk + strong freshly brewed coffee right? Traditionally, it is made with regular sweetened condensed milk but I made vegan sweetened condensed. I thought the vegan condensed milk was not as sticky as the traditional kind but taste wise, it was pretty delicious. Feel free to use whatever condense milk you desire.
Individual coffee brewer called "phin filter" is generally used but bon appetit suggests that ground coffee can be steeped in a heat proof container with water and poured through a coffee filter into a heatproof glass. I found a phin filter at an Asian grocery for less than $10.
If you don't have a legit Popsicle mold, don't fret. 2 oz mini party disposable cups (which can be reused again) and craft sticks works just as fine. Let's get the popsicle party started already friends!!!
Vietnamese Coffee Popsicles (Vegan) for 4 - 2 oz Popsicles Ingredients 1 cup boiling water 2 tablespoon coffee such as Trung Nguyen (available at Asian store) 2 tablespoon sweetened condensed milk (vegan recipe from here) Directions - Pour condensed milk on the bottom of a 12-oz glass. - Set the phin filter over the glass. Remove the top screen from the filter, add coffee, then screw the top screen. -Pour a tablespoon of hot water into filter which allows the coffee grounds to bloom. Once the coffee begins to drop, slowly add water ( I only used about 2/3 cup) until it reaches the top of filter. Place the lid and let coffee drip for about 4 minutes. - If coffee stops dripping, gently loosen screw to relieve pressure. Stir it with condensed milk. Taste and adjust sweetness as needed.