My iced coffee drink was concoction of my own making; Vietnamese Chocolate Truffle Iced Coffee. Now that's quite a title. I have read of methods to make a cold brew coffee concentrate which creates a strong, smooth blend of coffee. The finished results was an extremely strong concentrate that you can add hot water to for regular coffee or prepare as an iced beverage. I'll give you a brief run through of the process. My measurements for the condensed milk and regular milk is variable. It's all a matter of taste.
Vietnamese Chocolate Truffle Iced Coffee
1 cup of coffee grounds
1 3/4 cups of cold water
Milk, half and half, or heavy cream
1) Put 1 cup of coffee grounds and 1 3/4 cup of cold water in a bowl. Stir to ensure all of the grounds are moistened. Cover and let steep for at least 8 hours at room temperature.
When I poured in the milk I immediately thought of Carly Simon's song Your So Vain and the line about "clouds in my coffee." The end result is a wonderful caramel colored beverage. Enjoy!