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Vietnamese Coffee

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VIETNAMESE COFFEE
 Categories: Vietnamese, Beverages
      Yield: 1 Servings
 
           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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