---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vietnamese, Beverages
       Yield: 1 servings
            Stephen Ceideburg
       2 tb Sweetened Condensed Milk
       6 oz Strong Black Coffee
   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