Vietnamese Iced Coffee – oh yes!

I love cafe sua da, the traditional Vietnamese strong chicory coffee. iced, with condensed milk. In all its linguistic glory, the drink is called Cafe sữa đá, but we just say “su da.”

Briefly, chicory has been used in coffee since at least the 18th century. The French brought the combo to America but it was during the Civil War, when coffee was harder to find in the South, that extending coffee with roast chicory leaf began in earnest. In New Orleans. at least from 1978 to 1990, the default coffee in many places was that with chicory.

When the French arrived to colonize Vietnam, they brought their chicory coffee with them. The Vietnamese climate and a spotty supply of dairy made canned sweetened condensed milk a safer bet to cream said coffee. After the Vietnam war, many people immigrated to America, specifically the area in New Orleans East. Happily for the city, they brought their wonderful greens, traditional foods and iced coffee. Our favorite place, Phở tâù bay, is still on the west bank. The owner once told us the name meant “airplane food.” Not sure about that, but the Bun Thit Nuong was delicious.

To Make Sua Da

Make a small cup of very strong chicory coffee.
Pour the hot coffee over 2 or more Tablespoons of the Vegan Condensed Milk, recipe below. Add ice and any other nondairy milk, if you like.

This is a sweet video showing how to use the little one cup drip coffee maker pictured below.

Vegan (Only-Slightly-Sweetened) Condensed Milk

1 can Coconut Cream
1 Tbsp. stevia
2 Tbsp. sugar

Simmer ingredients in a stainless steel pot, stirring every few minutes.
When it becomes fairly thick, pour into a glass container and cool before you put it in the fridge. It will thicken and keep in the fridge for at least a week.
Full fat coconut milk can be used, but you will stand at the stove far longer. Add more sweetener if you like.