Vietnamese Iced coffee – a delicious blend of cold brew coffee, condensed milk, vanilla and caramel blended with ice and topped with whipped cream.
Vietnamese iced cold brew coffee with whipped cream and caramel. Sounds nice and restrained, doesn’t it?
Well if I tell you this recipe is inspired by, and dedicated to, the Gilmore Girls I think you will understand that I was aiming for coffee and indulgence overload.
Yes, this is not a sensible recipe packed as it is with very strong cold brew, condensed milk, caramel, vanilla and whipped cream. But it will keep you going if you need a caffeine jolt and cool you down if the day is hot and humid.
It is not for the faint of heart however – you will need Lorelei levels of java endurance and if you are not used to cold brew coffee you might want to dilute it significantly before you decide to drink of huge glass (or in this case mason jar) of it.
I use the Oxo Cold Brew Coffee Maker to extract my concentrated cold brew elixir – this is incredibly strong so has to be diluted with lots of water (or milk etc) before drinking. You can also your favourite coffee – it doesn’t have to be cold brew!
Vietnamese coffee uses sweetened condensed milk which is not a million miles away from how my mum has been drinking her coffee in Greece – she uses evaporated milk in her incredibly intense brew. She would definitely give the Gilmores a run for their money.
Vietnamese Iced Cold Brew Coffee with Whipped Cream and Caramel
- 60 ml | 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 to garnish
- In a glass, mix the cold brew and condensed milk until well blended.
- Stir in the vanilla paste and caramel sauce.
- 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. 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.
- 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).