Vietnamese Iced Coffee

Vietnamese Iced Coffee

Vietnamese Iced Coffee


Serves 4-6
Prep time 10 minutes


Ingredients:

110 ml condensed milk, plus 4-6 extra spoonful of condensed milk
700ml hot water
6 tbsp Douwe Egberts Inspirations Eastern Escape coffee


Method:

Simply pour the condensed milk into a large jug. Make the coffee by dissolving the coffee in the hot water then adding it to the milk. Leave to cool. Fill 6 glasses with ice plus 1 spoonful of the milking the base of the glass. Stir the coffee onto the ice and condensed milk. Serve at once.

Serve with Eastern Coffee Palmiers


Makes 16
Prep time 20 minutes plus chilling
Cooking time 15 minutes


Ingredients:

225g readymade puff pastry, thawed if frozen
3 tsp douwe egberts eastern escape coffee
1 egg, beaten
40 - 60g granulated sugar


Method: 

Preheat the oven to 200C/Gas 6 .Roll out the pastry to a 30cm square on a surface dusted with granulated sugar. Cut into two long strips 15 x 30cm.

Brush the pastry with the egg wash then sift the coffee through a fine tea strainer over the egg wash. Spread half the sugar over the surface. Roll up each end of the strip tightly towards the centre until the rolls meet in the middle, press down lightly. Repeat with the other strip. Chill for 30 minutes

Place the pastry roll on the surface with the long edges towards you, cut into 5mm slices. Put on to a non stick baking tray 7.5 cm apart. Sprinkle with a little granulated sugar and bake for 15 minutes or until golden brown. Store in an air tight tin.

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