Vietnamese Affogato Recipe

"Vietnamese coffee is known for its intense, dark roast - a perfect balance to the cool ice cream and sweet condensed milk. You can sub espresso roast for the Vietnamese coffee, but it won't be as intense or full flavored. For this recipe, you'll need a Vietnamese coffee filter (metal drip filter) available at all Asian markets."

Original is 1 serving

Metric US

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Ingredients

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2 scoops vanilla bean ice cream
2 1/2 tablespoons ground Vietnamese coffee (or espresso roast)

1 tablespoon sweetened condensed milk

Nutritional

Serving Size: 1 (179.8 g)
Calories 432.2
Total Fat - 20.2 g
Saturated Fat - 10.9 g
Cholesterol - 59.8 mg
Sodium - 224.7 mg
Total Carbohydrate - 56 g
Dietary Fiber - 1.5 g
Sugars - 47.7 g
Protein - 6.8 g
Calcium - 274.6 mg
Iron - 0.1 mg
Vitamin C - 1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Two hours before serving, scoop the ice cream into a heat-tolerant glassware cup or small bowl. Place in freezer.

Step 2

Boil 2 cups of water in a kettle, remove from heat. Add the ground coffee to the Vietnamese coffee filter and gently tap the side with a spoon to settle the grounds. Place the metal filter lid over the top and put the whole contraption over a coffee cup.

Step 3

Pour about two tablespoons of the boiling water from the kettle into the filter. This will wet the coffee grounds. Wait about 30 seconds for this first pour to drain, then fill the filter with the hot water, almost to the top. Discard any leftover water.

Step 4

Place the lid back on the filter allow to brew until it stops dripping from the filter, about 4 minutes. Remove the filter from the cup.

Step 5

Remove the prepared cup or bowl from the freezer. Pour the sweetened condensed milk over the ice cream. Pour the coffee over the ice cream and serve immediately.