Bittersweet, nutty, caramel
Pair with flan, bread pudding, or ladyfingers.
Spiked Vietnamese coffee is a unique brunch perk or a lovely dessert drink. The caramel flavors from the brandy and condensed milk meld harmoniously to give this favorite coffee drink an extra boozy lift. Expensive brandy—i.e. cognac—isn’t necessary here, as it’s mostly buried, so we like to use any decent American brandy instead. Traditional Vietnamese coffee—a strong blend of coffee sweetened with condensed milk—is usually served cold, which is an option here as well if you prefer a boozy iced coffee. Don’t skip the salt, which prevents this drink from being cloying.
1½ ounces (45 ml) brandy (Paul Masson Grande Amber VS)
4 ounces (120 ml) strong hot coffee
1½ tablespoons (22 ml) sweetened condensed milk
Pinch of sea salt
In a small, warm coffee cup, add sweetened condensed milk and stir in coffee. Top with brandy and a pinch of salt. Give another quick stir, and serve.