Here’s to trying on the blog’s new name Red Hot and Hungry for size!
I first discovered Vietnamese coffees, so named for the addition of sweetened condensed milk, at C’ville Coffee in Charlottesville seven or eight years ago. I didn’t realize just how easy it is to whip one up until recently. Simply spoon one or two tablespoons of sweetened condensed milk into your coffee, iced or hot, stir to combine and top with creamer of your choice.
As many of you may know, I am a huge fan of “friendly” coffees, which means I add a quick pour of Kahlua, Baileys, Disaronno or any other coffee, cream or nut liqueur to my cup of joe when the occasion is right. I find it usually puts me in quite a delightful mood. For the Vietnamese coffees, I would add a clear liqueur like a Kahlua or Disaronno since the condensed milk already makes the drink creamy. If you’re reluctant to make the drink any sweeter, stick with vodka or white rum. It all just depends on how friendly you want that caffeine fix to be.