The method traditionale sees instant coffee whizzed with a few tablespoons of cold water and sugar using a milkshake maker until thick and frothy (a milk frother or handheld mixer can also be used). Top with a generous amount of ice and fill to the brim with equal parts cold water and milk. Yamas.
Vietnamese Iced Coffee
Pour 2-3 tablespoons of condensed milk into a coffee cup or glass. Add 1-2 tablespoons of coffee in a stainless steel Vietnamese coffee filter and screw the smaller filter into the coffee filter. Place over glass and pour 1/2 cup boiling hot water in. Once filtered through, remove the filter from the glass and stir the milk to dissolve into the coffee. Add ice with coffee and stir again.
Add a scoop of vanilla ice cream or gelato to a latte glass. Prepare an espresso shot as you wish (a double ristretto or a strong shot made using an Italian stovetop coffee pot are the preferred methods). Pour your espresso over the ice cream. For a boozy version, spike with your favourite nutty liquor, like Frangelico or Amaretto.
American Iced Coffee
There are a lot of different ways to extract an espresso shot – and any are acceptable (ristretto, French press, drip, even Nespresso). Once you have your shot, place coffee and two teaspoons caster sugar in a jug. Stir until sugar has dissolved. Add milk and stir to combine. Add two scoops of vanilla ice cream to your chosen glass and top with coffee mixture.