[et_pb_section bb_built=“1″ admin_label=“About Recipe“ custom_padding_last_edited=“on|desktop“ _builder_version=“3.0.105″ background_image=“https:\/\/blog.blaueshauskaffee.de\/wp-content\/uploads\/2018\/06\/recipe_illustration_02-1.png“ background_size=“initial“ custom_padding=“90px|0px|90px|0px“ custom_padding_tablet=“||0px|“ next_background_color=“#ffffff“][et_pb_row use_custom_gutter=“on“ gutter_width=“1″ custom_padding=“|||“ custom_margin=“|||“ _builder_version=“3.0.105″][et_pb_column type=“1_4″][et_pb_text _builder_version=“3.0.105″ text_font=“Montserrat||||||||“ text_text_color=“#1e1e1″ text_font_size=“16px“ header_font=“||||||||“ header_4_font=“Montserrat|600|||||||“ header_4_font_size=“16px“ border_width_all=“1px“ border_color_all=“#ededed“ custom_padding=“40px|50px|40px|50px“]<\/p>\n
10 [\/et_pb_text][\/et_pb_column][et_pb_column type=“1_4″][et_pb_text _builder_version=“3.0.105″ text_font=“Montserrat||||||||“ text_text_color=“#1e1e1″ text_font_size=“16px“ header_font=“||||||||“ header_4_font=“Montserrat|600|||||||“ header_4_font_size=“16px“ border_width_all=“1px“ border_color_all=“#ededed“ custom_padding=“40px|50px|40px|50px“]<\/p>\n
6-8 hours [\/et_pb_text][\/et_pb_column][et_pb_column type=“1_4″][et_pb_text _builder_version=“3.0.105″ text_font=“Montserrat||||||||“ text_text_color=“#1e1e1″ text_font_size=“16px“ header_font=“||||||||“ header_4_font=“Montserrat|600|||||||“ header_4_font_size=“16px“ border_width_all=“1px“ border_color_all=“#ededed“ custom_padding=“40px|50px|40px|50px“]<\/p>\n
espresso [\/et_pb_text][\/et_pb_column][et_pb_column type=“1_4″][et_pb_text _builder_version=“3.0.105″ text_font=“Montserrat||||||||“ text_text_color=“#1e1e1″ text_font_size=“16px“ header_font=“||||||||“ header_4_font=“Montserrat|600|||||||“ header_4_font_size=“16px“ border_width_all=“1px“ border_color_all=“#ededed“ custom_padding=“40px|50px|40px|50px“]<\/p>\n
dessert, afternoon [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=“Recipe Introduction Row“ custom_padding=“|||“ _builder_version=“3.0.105″][et_pb_column type=“1_2″][et_pb_text admin_label=“Subtitle“ _builder_version=“3.0.105″ text_font=“Cormorant Garamond||||||||“ text_text_color=“#1e1e1e“ text_font_size=“26px“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“ \/][et_pb_text admin_label=“Title“ _builder_version=“3.0.105″ text_font=“Cormorant Garamond||||||||“ text_text_color=“#1e1e1e“ text_font_size=“26px“ text_line_height=“1.8em“ header_font=“||||||||“ header_3_font=“Cormorant Garamond|600|||||||“ header_3_font_size=“36px“ header_3_line_height=“1.4em“ custom_margin=“||15px|“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“]<\/p>\n
[\/et_pb_text][et_pb_divider color=“#cccccc“ divider_weight=“2px“ _builder_version=“3.2″ max_width=“80px“ max_width_tablet=“150px“ max_width_phone=“150px“ max_width_last_edited=“off|desktop“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“ \/][et_pb_text _builder_version=“3.0.105″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“] By: Heather Denny<\/strong> Vietnamese iced coffee<\/strong>, also known as\u00a0c\u00e0 ph\u00ea \u0111\u00e1<\/em><\/strong>\u00a0or\u00a0cafe da<\/em><\/strong>\u00a0(Vietnamese:\u00a0c\u00e0 ph\u00ea \u0111\u00e1<\/em>, literally „ice coffee“) is a traditional Vietnamese\u00a0coffee recipe. Usually,\u00a0 c\u00e0 ph\u00ea \u0111\u00e1<\/em>\u00a0is made using medium to coarse ground dark roast Vietnamese-grown coffee (usually Robusta as Vietnam is one of the top producers of Robusta coffee in the world) with a small metal Vietnamese drip filter (phin c\u00e0 ph\u00ea<\/em>). After the hot water is added, it slowly drips hot coffee into a cup placed underneath. The resulting cup of hot coffee is then quickly poured into a glass full of ice cubes. A popular way to drink Vietnamese coffee is c\u00e0 ph\u00ea s\u1eefa \u0111\u00e1, which is Vietnamese iced coffee with sweetened condensed milk. This is done by filling up the coffee cup with 2-3 tablespoons or more of sweetened condensed milk prior to the drip filter process. At BlauesHaus we decided to create a coffee ice cream that is reminiscent of the traditional Vietnamese Coffee Ice. We then finished it with roasted peanuts which were caramelized in dark muscovado syrup. \u00a0 [\/et_pb_text][\/et_pb_column][et_pb_column type=“1_2″][et_pb_image src=“https:\/\/blog.blaueshauskaffee.de\/wp-content\/uploads\/2018\/08\/cookiescappuncino.jpg“ force_fullwidth=“on“ _builder_version=“3.11″ animation_style=“slide“ animation_direction=“right“ animation_intensity_slide=“5%“ animation_starting_opacity=“100%“ \/][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=“||0px|“ custom_margin=“|||“ _builder_version=“3.0.105″][et_pb_column type=“4_4″][et_pb_text admin_label=“Title“ _builder_version=“3.0.105″ text_font=“Cormorant Garamond||||||||“ text_text_color=“#1e1e1e“ text_font_size=“26px“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“] Ingredients [\/et_pb_text][et_pb_divider color=“#cccccc“ divider_weight=“2px“ _builder_version=“3.2″ max_width=“80px“ max_width_tablet=“150px“ max_width_phone=“150px“ max_width_last_edited=“off|desktop“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“ \/][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=“3.0.105″][et_pb_column type=“1_3″][et_pb_text _builder_version=“3.0.105″ text_font=“Montserrat||||||||“ text_text_color=“#1e1e1e“ text_font_size=“16px“ ul_font=“||||||||“ ul_line_height=“2em“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=“2_3″][et_pb_text _builder_version=“3.0.105″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ animation_style=“fold“ animation_direction=“left“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“] The kind of condensed milk we mean here is the one that comes in a can and is thick like syrup. We used our Abyssinian Mocca for this because we’re rather in love with it’s rum pot note and thought it would work well for ice cream. \u00a0 *See Cook’s Notes<\/a>* \u00a0 [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=“3.0.105″][et_pb_column type=“1_2″][et_pb_image src=“https:\/\/blog.blaueshauskaffee.de\/wp-content\/uploads\/2018\/06\/product-cafe-05.jpg“ force_fullwidth=“on“ _builder_version=“3.11″ animation_style=“fade“ \/][\/et_pb_column][et_pb_column type=“1_2″][et_pb_image src=“https:\/\/blog.blaueshauskaffee.de\/wp-content\/uploads\/2018\/06\/product-cafe-06.jpg“ force_fullwidth=“on“ _builder_version=“3.11″ animation_style=“fade“ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=“1″ admin_label=“Instructions“ _builder_version=“3.0.105″ background_image=“https:\/\/blog.blaueshauskaffee.de\/wp-content\/uploads\/2018\/06\/recipe_illustration_01-2.png“ background_size=“initial“ custom_padding=“90px||0||false|false“ prev_background_color=“#ffffff“ next_background_color=“#ffffff“][et_pb_row custom_padding=“|||“ custom_padding_tablet=“|||“ custom_padding_last_edited=“off|desktop“ _builder_version=“3.0.105″ custom_margin_last_edited=“off|desktop“][et_pb_column type=“4_4″][et_pb_text admin_label=“Title“ _builder_version=“3.0.105″ text_font=“||||||||“ header_font=“||||||||“ header_2_font=“Cormorant Garamond|600|||||||“ header_2_font_size=“36px“ text_orientation=“center“ custom_margin=“||15px|“ animation_style=“fade“]<\/p>\n [\/et_pb_text][et_pb_divider color=“#cccccc“ divider_weight=“2px“ _builder_version=“3.2″ max_width=“80px“ max_width_tablet=“150px“ max_width_phone=“150px“ max_width_last_edited=“off|desktop“ module_alignment=“center“ custom_margin=“||15px|“ animation_style=“fade“ animation_direction=“left“ animation_starting_opacity=“100%“ \/][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=“Instructions Row“ custom_padding=“|||“ custom_margin=“|||“ _builder_version=“3.0.105″][et_pb_column type=“1_2″][et_pb_text _builder_version=“3.0.105″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ header_font=“||||||||“ header_5_font=“Montserrat||||||||“ header_5_line_height=“1.8em“ border_color_all=“rgba(51,51,51,0.1)“ border_width_bottom=“1px“ custom_margin=“||0px|“ custom_padding=“36px||36px|“ animation_style=“fold“ animation_direction=“bottom“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“]<\/p>\n While you are still roaming around the kitchen in the monring, getting ready to make your first cup of Blaues Haus coffee, get out a dish with a lid and put in the raisins. Cover the raisins with bourbon and put on the lid. Now, make your Blaues Haus coffee, drink and sigh appreciatively. [\/et_pb_text][et_pb_text _builder_version=“3.0.105″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ header_5_font=“Montserrat||||||||“ header_5_line_height=“1.8em“ border_color_all=“rgba(51,51,51,0.1)“ border_width_bottom=“1px“ custom_margin=“||0px|“ custom_padding=“36px||36px|“ animation_style=“fold“ animation_direction=“bottom“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“]<\/p>\n An hour before you plan to have the bread pudding, grease a baking dish well with some butter and then slice the baguette. We kept our slices to about 1,5 to 2 cm thick. Line the baking dish with the baguette slices. [\/et_pb_text][\/et_pb_column][et_pb_column type=“1_2″][et_pb_text _builder_version=“3.0.105″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ header_font=“||||||||“ header_5_font=“Montserrat||||||||“ header_5_line_height=“1.8em“ border_color_all=“rgba(51,51,51,0.1)“ border_width_bottom=“1px“ custom_margin=“||0px|“ custom_padding=“36px||36px|“ animation_style=“fold“ animation_direction=“bottom“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“]<\/p>\n Mix the melted butter, milk, cream, sugar, eggs, spices and vanilla together.\u00a0 Blend well and pour over the baguette slices. Sprinkle your bourbon soaked raisins over the top while reflecting that bourbon soaked raisins are better than the plain ones.\u00a0 Let stand for 30-40 minutes or until the bread slices have puffed up a bit. [\/et_pb_text][et_pb_text _builder_version=“3.0.105″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ header_font=“||||||||“ header_5_font=“Montserrat||||||||“ header_5_line_height=“1.8em“ border_color_all=“rgba(51,51,51,0.1)“ border_width_bottom=“1px“ custom_margin=“||0px|“ custom_padding=“36px||36px|“ animation_style=“fold“ animation_direction=“bottom“ animation_intensity_fold=“5%“ animation_starting_opacity=“100%“ locked=“off“]<\/p>\n In a pre-heated oven ( 160\u00b0) bake your pudding for about 30 minutes or until it just startes to turn golden brown. Serve warm. See Cooks Notes for serving ideas. [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=“1″ admin_label=“Hero“ _builder_version=“3.0.105″ background_image=“https:\/\/blog.blaueshauskaffee.de\/wp-content\/uploads\/2018\/06\/recipe_illustration_03.png“ background_size=“initial“ custom_padding=“90px|||“ prev_background_color=“#ffffff“][et_pb_row _builder_version=“3.0.105″ background_size=“initial“ background_position=“top_left“ background_repeat=“repeat“][et_pb_column type=“4_4″][et_pb_text admin_label=“Title“ _builder_version=“3.11″ text_font=“||||||||“ header_font=“||||||||“ header_2_font=“Cormorant Garamond|600|||||||“ header_2_font_size=“36px“ text_orientation=“center“ custom_margin=“||15px|“ animation_style=“fade“] <\/a><\/p>\n [\/et_pb_text][et_pb_divider color=“#cccccc“ divider_weight=“2px“ _builder_version=“3.2″ max_width=“80px“ max_width_tablet=“150px“ max_width_phone=“150px“ max_width_last_edited=“off|desktop“ module_alignment=“center“ custom_margin=“||15px|“ animation_style=“fade“ animation_direction=“left“ animation_starting_opacity=“100%“ \/][et_pb_text _builder_version=“3.11″ text_font=“Cormorant Garamond|500|||||||“ text_text_color=“#1e1e1e“ text_font_size=“20px“ text_line_height=“1.8em“ header_font=“||||||||“ header_2_font=“Cormorant Garamond|600|||||||“ text_orientation=“center“] A variation of this would be the Italian \u201caffogato\u201d which is a scoop of ice cream with an espresso poured over it. In this case, I would reccomend leaving off the peanuts and just topping it with a crunchy biscotti. \u00a0 \u00a0 [\/et_pb_text][et_pb_divider color=“#ebebeb“ divider_position=“bottom“ _builder_version=“3.2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Vietnamese iced coffee, also known as c\u00e0 ph\u00ea \u0111\u00e1 or cafe da (Vietnamese: c\u00e0 ph\u00ea \u0111\u00e1, literally „ice coffee“) is a traditional Vietnamese coffee recipe. At BlauesHaus we decided to create a coffee ice cream that is reminiscent of the traditional Vietnamese Coffee Ice. <\/p>\n","protected":false},"author":2,"featured_media":39,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/comments?post=173"}],"version-history":[{"count":14,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/posts\/173\/revisions"}],"predecessor-version":[{"id":246,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/posts\/173\/revisions\/246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/media\/39"}],"wp:attachment":[{"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/media?parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/categories?post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.blaueshauskaffee.de\/index.php\/wp-json\/wp\/v2\/tags?post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Step by Step Instructions<\/h2>\n
Step 1<\/h5>\n
Step 2<\/h5>\n
Step 3<\/h5>\n
Step 4<\/h5>\n
Cook’s Notes<\/h2>\n