Vietnamese Coconut Coffee

PH factor: 9.5

Recipe

Ingredients:

Cocktail

o 1 ½ tablespoons sweetened

condensed milk

o 3 tablespoons coconut milk

o 4 ounces cold Vietnamese

coffee (see: Syrups etc.)

o 1 pinch sea salt

o 1 ½ teaspoons sugar

Method:

1. Blend 4 or 5 ice cubes to a

sno-cone like consistency.

2. Add milks and briefly pulse

to combine.

3. Pour into a highball glass.

4. Stir salt and sugar into the

Vietnamese coffee.

5. Pour coffee mixture around

the sides of the ice mixture in the

glass.

6. Serve with a straw.

Remarks:

Feel free to add 1 ½ ounces of

Rum Chata or, for a slightly

less sweet coffee, add 1 ounce

of Jamaican White rum to the

above recipe. Our rating is for

the coffee plus the Rum Chata.

. . .