Vietnamese Iced Cold Brew Coffee with Whipped Cream and Caramel
60ml | 2fl oz cold brew (more, or less, to taste)
1-2 tbsp sweetened condensed milk
1 tbsp caramel sauce, plus more to drizzle
1/2 tsp vanilla paste
(canned) whipped cream
a little cocoa or grated chocolate (optional)
2. Stir in the vanilla paste and caramel sauce.
3. Transfer to a high speed blender** with two handfuls fresh ice and blitz until the ice is completely crushed and you have a sort of coffee sorbet.
4. Pour into a large glass or jar. Top with whipped cream (from a can) and drizzle with more caramel. Sprinkle a little grated chocolate or dust with a bit of cocoa powder and serve. The coffee will quickly lose its slushy texture on a hot day unless you drink it very quickly (don’t do it, it’s really strong).
**Alternatively simply pour into a glass after step 2, dilute with a little cold filtered water, add plenty of ice and serve minus the whipped cream topping.
Notes: To make cold brew in the Oxo Cold Brew Coffee maker, use a full bag of coffee (about 200g/7oz) with about 900ml (just under 4 cups) of water.