Vietnamese coffee is one exception to my usual practice of not sweetening my coffee (the other is Turkish or Greek). In Vietnam, the typically dark pour-over brew is mellowed with sweetened condensed milk. Now Copper Cow Coffee — a California company started by Debbie Wei Mullin, who went back to Saigon, her mother’s hometown, to research the coffee — has introduced a handy kit for making it. Disposable pour-over filters and convenient single-portion packets of sweetened condensed milk are all you need. The company makes a kit for Thai iced tea with sweetened condensed milk, too, and sells the milk packets separately.
Vietnamese coffee kit, $15 for five servings; Thai iced tea kit, $14 for five servings; creamer, $6 for eight packets, coppercowcoffee.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.