Sahra Nguyen of New York's Cafe Phin created this sea salt-spiked Vietnamese iced coffee in honor of her mother, who grew up in a fishing village by the sea in Nha Trang. The hit of electrolytes also makes it a fantastic, nonalcoholic brunch drink.
Featured in: Giving Vietnamese Coffee Its Due in America
Sea Salt Shakerato
Ingredients
Sahra Nguyen of Café Phin in New York’s East Village created this sea salt-spiked Vietnamese iced coffee in honor of her mother, who up in a fishing village by the sea in Nha Trang. The hit of electrolytes also makes it a fantastic, alcohol-free brunch drink.
Yield: serves 1
Time:
10 minutes
Ingredients
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¼ cup plus 2 Tbsp. (3 oz) brewed phin coffee (or substitute espresso)
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1 Tbsp. sweetened condensed milk
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1 Tbsp. whole milk
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⅛ tsp. tsp. coarse sea salt
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Ice
Instructions
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In a cocktail shaker, add the coffee, condensed and whole milks, and sea salt. Fill the shaker with ice and shake vigorously until the mixture is chilled and very foamy, about 60 seconds. Strain into a rocks glass, top with fresh ice, and serve immediately.
- In a cocktail shaker, add the coffee, condensed and whole milks, and sea salt. Fill the shaker with ice and shake vigorously until the mixture is chilled and very foamy, about 60 seconds. Strain into a rocks glass, top with fresh ice, and serve immediately.
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