Sữa Chua Cà Phê

The method

Step by step

1. 1

   Measure 0.25 cup of hot water into a small heatproof bowl or mug.

   Cook’s note: Ensure the water is hot enough to dissolve the coffee granules completely, but not boiling, which can scorch the coffee.

2. 2

   Add 2 teaspoons of instant coffee to the hot water and stir vigorously with a spoon until the coffee is fully dissolved and no granules remain.

   About 1 min

   Cook’s note: For a richer coffee flavor, you can use a strong brewed espresso shot instead of instant coffee and hot water.

3. 3

   In a separate medium mixing bowl, combine 1.5 cups of plain yogurt and 3 tablespoons of sweetened condensed milk.

   Cook’s note: Use full-fat plain yogurt for the creamiest texture and richest flavor.

4. 4

   Whisk the yogurt and sweetened condensed milk together until the mixture is smooth, creamy, and well combined.

   About 2 min

   Cook’s note: A balloon whisk works best for achieving a perfectly smooth consistency, eliminating any lumps from the yogurt.

5. 5

   Gently pour the dissolved coffee mixture into the yogurt mixture.

   Cook’s note: If you prefer a layered look, you can pour the coffee over the yogurt mixture in the serving glasses later, rather than mixing it in now.

6. 6

   Stir the coffee and yogurt mixture gently until just combined, being careful not to overmix.

   About 1 min

   Cook’s note: Overmixing can thin out the yogurt's texture; a few gentle stirs are sufficient to incorporate the coffee.

7. 7

   Divide the Sữa Chua Cà Phê evenly into two serving glasses.

   Cook’s note: For an extra chilled drink, place your serving glasses in the freezer for 10-15 minutes before serving.

8. 8

   Add 0.5 cup of ice to each glass, if desired, and serve immediately.

   Cook’s note: Crushed ice will chill the drink faster and create a slushier texture, while whole ice cubes will melt slower.