October 24, 2007 | By Chhiwate In
Beverages |
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Stephen Ceideburg 2 tb Sweetened Condensed Milk
6 oz Strong Black Coffee
In restaurants and cafe, dark-roast coffee is brewed in an
individual drip pot that sits on top of a glass, slowly dripping
into sweet milk.
it takes a good 10 to 15 minutes for the water to
finish dripping through, and the coffee is sipped at an equally
leisurely pace.
Both the coffee and the pots are available in
Southeast Asian markets, but any type of coffee and any brew-
method that produces a strong, rich-tasting cup will do.
Place the
milk in the bottom of an 8 ounce glass.
Carefully pour in coffee,
trying not to disturb the layer of milk.
Stir milk up from bottom
and sip coffee.
There will probably be some milk left in the bottom
of the glass when you are finished.
Makes 1 serving.
Variation:
This coffee may also be served iced.
Add ice cubes on top of the
sweet milk and proceed as above.
From the California Culinary
Academy’s “Southeast Asian Cooking”, Jay Harlow, published by the
Chevron Chemical Company, 1987.
ISBN 0-89721-098-0.
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