When the thermometer and the humidity are equivalent numbers, only iced coffee will do. My iced coffee of choice throughout the summer is a Vietnamese cafe sua da, or coffee & chicory dripped over sweetened, condensed milk. It’s a summertime knockout, delivering a belly-cooler along with enough caffeine to shake off any mid-July induced tropical lassitude.
As of late, I’ve taken to pouring cafe sua da into a shallow bowl and freezing it, with intermittent stirring and scraping, to make granita. Layered in a glass with a little whipped cream, it’s cafe sua da dressed up for a party.