Vietnamese Yogurt Coffee

Instructions

1. Prepare the coffee
   Brew espresso or strong Vietnamese coffee using a phin filter. If using a phin filter, add 2 tablespoons of ground coffee and pour 60ml of hot water (195°F/90°C) over it. Allow it to drip slowly into your cup, which should take about 4-5 minutes.
2. Create the yogurt mixture
   In a small bowl, whisk together Greek yogurt, 1 tablespoon of honey or maple syrup, and vanilla extract until smooth and well combined. The mixture should have a creamy, pourable consistency.
3. Sweeten the coffee
   While the coffee is still hot, stir in the sweetened condensed milk and remaining honey or maple syrup until completely dissolved. Add the caramel sauce and stir until well incorporated. Let the coffee cool to room temperature.
4. Assemble the drink
   Fill two tall glasses with ice cubes. Pour the sweetened coffee mixture evenly between the glasses, filling them about halfway. Gently pour the cold milk down the side of each glass.
5. Add the yogurt layer
   Carefully spoon or pour the yogurt mixture on top of each drink, allowing it to create a distinct layer. For a decorative effect, use the back of a spoon to guide the yogurt along the inside of the glass.
6. Finish and garnish
   Drizzle additional caramel sauce on top in a spiral pattern. If desired, add a dollop of whipped cream and sprinkle with a pinch of ground cinnamon. Serve immediately with a long spoon and straw.