Vietnamese Coffee Popsicles
Makes about 8, depending on the size of your molds
If you don’t have an espresso-maker, you can augment brewed coffee with instant espresso crystals, to taste. The coffee should be chest hair-raisingly strong, and you can certainly swap out decaf. I’m not much of a tea drinker, but I’ll bet a version with Thai ice tea would be equally delectable and refreshing as well.And if you don’t have sweetened condensed milk, regular milk will work fine. And you can sweetened to taste.
2 cups (500ml) extra-strong coffee
2/3 cup (160ml) sweetened condensed milk
1. Mix the coffee with the sweetened condensed milk. Taste, and add a bit more milk, if desired. (A spoonful or two is fine, but any more and the popsicles won’t freeze as hard.)
2. Pour into popsicle molds and freeze until sold.

Note: My favorite brand of sweetened condensed milk is Longevity Brand, which is available in most Asian markets.