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
What You Will Need
- ¼ cup plus 2 Tbsp. (3 oz) brewed phin coffee (or substitute espresso)
- 1 Tbsp. sweetened condensed milk
- 1 Tbsp. whole milk
- ⅛ tsp. tsp. coarse sea salt