Tuesday, December 20, 2016

Khmer (Cambodian Coffee)

Whilst chowing down on tasty Mexican food at Casa Azul, a friend mentioned Cambodian coffee (aka Khmer). I had never heard of it before. I had heard that there were several coffee drinks native to this area of Asia that were supposed to be quite unique. Since coffee is cheaper than speed (depending on the blend), and possibly even a little easier to get here, the hunt was on!

Sveta was right when she said that it was not easy to get. Not only are the beans hard to get, but I have had a hard time just trying to nail down an authentic recipe for it. The recipe seems to be a shop / family secret. The recipes that I do come across are very simple, and look pretty much like this. I will keep looking.

To make Cambodian Coffee:
  1. Open can of sweetened condensed milk and place the open can in a pot with water (it should come about 1/3 to 1/2 way up the can). Bring water to a boil.
  2. Pour coffee into a mug, and then pour the sweetened condensed milk on top. Be sure to admire the layers at this stage!
  3. Stir before you drink.