Vietnamese Iced Coffee
Whenever I need a little midday pick-me-up that feels like a treat, I whip up this Vietnamese Iced Coffee with creamy coconut milk. It's like a mini vacation in a glass—perfect if you need a moment of bliss.
I remember the first time I tried Vietnamese Iced Coffee: it was a sweltering afternoon, and a friend passed me a glass filled with this magic elixir.
The combination of strong coffee with sweet coconut milk was like nothing I'd ever tasted.
I've since recreated it at home, and I love how my kitchen fills with the rich aroma of Vietnamese Robusta beans.
The secret I've found is to let the coffee chill before pouring it over ice, so it doesn't get watered down.
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the coffee, I stick with Vietnamese Robusta beans because they give that authentic strong flavor, but any robust coffee works in a pinch. Full-fat coconut milk is my go-to for that luscious creaminess, though I've used light coconut milk if I'm looking for something lighter—it just won't be quite as rich.
Tips & Notes
- •I always use a French press for the coffee—it really brings out the bold flavors.
- •Pouring the coffee over a single large ice cube helps keep it from diluting too quickly.
- •If you like it extra sweet, a drop of vanilla syrup works wonders!
Recipe Variations
- •Sometimes I add a splash of almond milk for a nutty twist.
- •If I'm feeling adventurous, I'll infuse the coconut milk with a pinch of cinnamon or cardamom for an aromatic flair.
Storage & Freezing
It's best to enjoy Vietnamese Iced Coffee fresh. However, you can store brewed coffee in the refrigerator for up to 3 days. Mix the coconut milk and sweetener just before serving.
Frequently Asked Questions
Can I use a different sweetener?
Yes, you can substitute maple syrup with agave nectar, coconut sugar, or any sweetener of your choice.
Is it possible to make this recipe without coconut milk?
Yes, you can use any plant-based milk like almond, soy, or oat milk, but the flavor and creaminess will differ.
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Whenever I need a little midday pick-me-up that feels like a treat, I whip up this Vietnamese Iced Coffee with creamy coconut milk. It's like a mini vacation in a glass—perfect if you need a moment of bliss.
Ingredients
Instructions
- 1
Boil water in a kettle or pot until just off the boil.
- 2
Place the coarse ground coffee in a traditional Vietnamese drip filter (phin) or a pour-over coffee maker.
- 3
Pour the hot water slowly over the coffee grounds, allowing it to drip through into a glass or bowl. This should take about 5 minutes.
- 4
While the coffee is brewing, in a separate bowl, mix the coconut milk, maple syrup, and vanilla extract until well combined.
- 5
Fill two glasses with ice cubes.
- 6
Once the coffee has finished dripping, divide it evenly between the two glasses over the ice.
- 7
Pour the coconut milk mixture over the coffee in each glass.
- 8
Stir gently to combine and enjoy your refreshing vegan Vietnamese Iced Coffee!
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