Print Recipe
5 from 1 vote

Vietnamese Iced Cold Brew Coffee with Whipped Cream and Caramel

A delicious blend of cold brew coffee, condensed milk, vanilla and caramel blended with ice and topped with whipped cream. See notes for alternative serving method.
Prep Time5 mins
Total Time5 mins
Course: Iced Coffee
Cuisine: Vietnamese
Servings: 1
Author: Lucy Parissi


  • 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).


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.