Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 6 oz Strong Black Coffee
2 tb Sweetened Condensed Milk

In restaurants and cafe, dark-roast coffee is brewed in an individual
drip pot that sits on top of a glass, slowly dripping into sweet
milk. it takes a good 10 to 15 minutes for the water to finish
dripping through, and the coffee is sipped at an equally leisurely
pace. Both the coffee and the pots are available in Southeast Asian
markets, but any type of coffee and any brew- method that produces a
strong, rich-tasting cup will do.

Place the milk in the bottom of an 8 ounce glass. Carefully pour in
coffee, trying not to disturb the layer of milk. Stir milk up from
bottom and sip coffee. There will probably be some milk left in the
bottom of the glass when you are finished.

Makes 1 serving.

Variation: This coffee may also be served iced. Add ice cubes on top
of the sweet milk and proceed as above.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

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