It’s traditionally made with sweetened condensed milk, but I prefer to make mine with fairlife® ultra-filtered milk. It tastes better and I feel better about my milk choice since fairlife® uses a one-of-a-kind cold-filtration process, has 13 grams of protein and half the sugars typically found in milk. An added benefit is that it’s also lactose-free, so it never bothers my stomach.
I need to be mindful of this because I have a toddler to chase, a 9-year-old to coach and a teenager to keep up with. I may not be a serious coffee drinker, but I am serious about being a dad – so staying healthy and active is something I’m always working towards.
So along with coffee to keep me alert, fairlife® milk keeps me going. Now the only thing I have to work out is how to keep it stocked in my refrigerator. My boys and I love the taste of it, so it goes quickly and adding it to cups of coffee like I do here makes it disappear even faster.
**This is a sponsored post in collaboration with fairlife® . All opinions and thoughts are my own.
Vietnamese Coffee
Ingredients
- 2 oz. fairlife whole milk
- 2 tablespoons chicory coffee
- 6 oz. hot water
- ice
Instructions
- Fill glass with 2 oz. fairlife whole milk.
- Place two tablespoons chicory coffee in an individual percolator.
- Fill water chamber of percolator with water.
- Once brewed, remove percolator and stir milk and coffee.
- Add ice. Enjoy.
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