Vietnamese Sea Salt Coffee (Cà Phê Muối)
Easy recipe for salted coffee, straight outta Vietnam. Makes for a delightfully balanced and creamy bittersweet beverage.
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Servings: 1
Equipment
- chilled bowl
- hand mixer a very powerful milk frother could also work
Ingredients
- ½ cup milk
- 2 shots of espresso (2oz.) alt. ½ cup strong brewed coffee
- 2 tablespoons condensed milk
- ¼ cup heavy cream
- ¼ teaspoon sea salt more to taste
- cup of ice cubes
Instructions
Prepare the Coffee Base:
- Brew your espresso or strong coffee. If you're using a Vietnamese phin filter, place the ground coffee inside, pour hot water over it, and let it drip into a cup. Measure out your milk and set both the milk and coffee aside.
Make Salted Whipped Cream:
- In a chilled bowl, add the heavy cream and condensed milk and stir until combined. Then add the salt and start whipping with a hand mixer or whisk (or even a very strong milk frother), continuing to whip until the cream reaches soft peaks. Be careful not to over-whip, as you want a slightly loose consistency that can be easily poured over the coffee.
Assemble the Coffee:
- Fill a glass with some ice cubes. Pour the reserved milk into the bottom, then carefully pour on the espresso or coffee, leaving some room at the top for the whipped cream.
Top with Whipped Cream:
- Gently spoon or pour the salted whipped cream over the coffee. Ideally the cream should float on top, creating a layered effect.
- Serve the coffee with a long spoon or straw. Stir the salted whipped cream into the coffee just before drinking to enjoy the full flavor profile of salted coffee. Alternately, consume it with a spoon like I do, to enjoy all the different degrees of flavor it contains.
Notes
Authentic Salt Coffee: for an authentic touch, use a Vietnamese phin filter for brewing your coffee.
Sweet & Salty: adjust the amount of condensed milk to suit your sweetness preference, but the sea salt in the whipped cream brings out the sweetness and complements the bitterness of the coffee, so don't skip it!