Beverage
Ice-Blended Vietnamese Coconut Coffee Recipe | Easy & Quick
This chilled, Ice-Blended Vietnamese Coconut Coffee puts an indulgent spin on a classic caffeine fix. Traditional Vietnamese coffee’s bold, bitter intensity is mellowed out with creamy coconut milk and a splash of sweetened condensed milk. A quick spin in the blender with ice transforms it into a refreshingly cold pick-me-up.
The combination of strong dark roast coffee, nutty coconut, and vanilla sweetness makes for an irresistible iced drink. This easy homemade version captures the essence of popular Vietnamese cafe drinks. With just a few ingredients and basic equipment, you can blend this luxurious coffee treat from the comfort of home.
Read on to master this recipe from start to sip. Soon you’ll be whipping up this sublimely chilled coffee beverage for a midday treat or an after dinner delight.
Table content
Ingredients and Equipment
Coffee
- Dark roast Vietnamese coffee grounds
- Phin filter or French press
Sweetened Condensed Milk
- Adds vanilla sweetness
- Coconut milk also provides sweetness
Coconut Milk
- For creamy, nutty flavor
- Use full-fat canned coconut milk
Ice
- Crushed ice blends smoothly
Blender
- Crucial for perfect ice-blended texture
Vietnamese coffee made through a stainless steel phin filter is ideal, but a French press also infuses excellent flavor. Condensed milk or coconut sugar can provide the layer of sweetness. The key is using a powerful blender to incorporate chilled ice into the mixture.
How to Make Ice-Blended Vietnamese Coconut Coffee
Brewing the coffee:
- Add 3-4 tbsp of coarse ground Vietnamese coffee to phin filter.
- Pour just enough hot water through filter to saturate grounds and let drip through.
Making the blended drink:
- In a blender, combine brewed coffee, 1⁄4 cup sweetened condensed milk, 1 cup coconut milk and 1 cup crushed ice.
- Blend until smooth and frothy with a milkshake-like consistency.
To finish:
- Pour into tall glasses and top with more ice if desired.
- Garnish with coconut flakes, cocoa powder, cinnamon or chocolate shavings.
- Sip and enjoy this luxurious iced coffee treat!
Flavor Variations
- For cardamom coffee, add 3-4 crushed pods when brewing.
- A dash of cinnamon brings warmth and spice.
- For mocha flavor, blend in 2 tbsp cocoa powder.
- Infuse the coffee grounds with vanilla bean overnight before brewing.
- For a coffee-coconut candy flavor, use coconut sugar in the blend.
- Sweeten with condensed coconut milk instead of dairy-based.
Experiment with mix-ins like spices, extracts and flavored syrups to make each coffee creation unique!
Serving Suggestions
- Enjoy as an afternoon pick-me-up or after-dinner treat.
- Pair with banana bread, cinnamon rolls, or coconut macaroons.
- For breakfast, blend with oats, berries and nut butter for a power smoothie.
- Use as a coffee-flavored base for milkshakes, floats or affogato.
- Pour over ice cream for an instant coffee-coconut ice cream dessert.
With its versatility, this beverage works any time of day – it even makes a delicious dessert!
FAQs About Ice-Blended Vietnamese Coconut Coffee
What is special about Vietnamese iced coffee?
Vietnamese iced coffee is made with super-strong coffee brewed using a small metal drip filter called a phin. This brewing method results in an extra concentrated coffee, which is then mixed with sweetened condensed milk and poured over ice to create a bold, sweet, and refreshing drink.
Does Vietnamese iced coffee have a lot of caffeine?
Yes, Vietnamese iced coffee contains a high amount of caffeine due to the use of robusta coffee beans and the slow drip extraction method which creates a very strong coffee concentrate. A cup of Vietnamese iced coffee can contain around 200-250mg of caffeine.
Why is Vietnamese coffee so expensive?
Vietnamese iced coffee is often more expensive than regular iced coffee because it requires specially-grown Vietnamese robusta beans and the slow drip brewing process using a phin filter. The sweetened condensed milk also adds cost. The specialized equipment, ingredients, and manual brewing process justify the higher price.
Is Vietnamese iced coffee stronger than espresso?
Yes, Vietnamese iced coffee is generally stronger than espresso. While espresso uses pressure to extract coffee quickly, Vietnamese coffee drips slowly through finely ground beans for a complete extraction. The result is an extremely dark, potent concentrate that is richer in flavor and higher in caffeine than espresso.
Conclusion: Ice-Blended Vietnamese Coconut Coffee
This luxuriously blended Vietnamese coffee makes for an indulgent yet easy handcrafted drink. With its notes of dark chocolate, coconut and vanilla, it satisfies cravings in creamy, caffeinated style. Part of the fun is experimenting with different flavor variations to create your signature blend.
Next time a caffeine fix calls, skip the coffeehouse and blend up this special treat. The combination of aromas and silky coconut mouthfeel makes for an unforgettable coffee experience. So gather your straws and get ready to sip your way to tropical, icy coffee bliss.
Ingredients
- Strong Vietnamese Coffee: Ideally brewed using a phin filter (amount varies depending on desired strength, typically 1-2 tablespoons of coarsely ground coffee).
- Condensed Milk: Sweetens and adds creaminess (typically 1/4 - 1/3 cup).
- Coconut Milk: Adds a coconut flavor and richness. Use canned coconut milk or coconut cream (typically 1/4 - 1/3 cup).
- Ice: Crushed or cubed ice creates the blended texture (typically 1-2 cups).
- Optional Ingredients:
- Sugar: If using less condensed milk, you can add a touch of sugar for extra sweetness (optional, to taste).
- Vanilla Extract: A splash of vanilla extract adds a subtle flavor complexity (optional).
Instructions
- Brew the Coffee (if not using pre-made): If you don't have pre-brewed strong Vietnamese coffee, brew it using a phin filter. Place the coarsely ground coffee in the phin filter on top of your cup and slowly pour hot water over the grounds, letting it drip through. The amount of coffee will depend on your desired strength, typically 1-2 tablespoons of coffee for a strong cup.
- Combine Ingredients: In a blender, combine the brewed coffee (or strong pre-made coffee), condensed milk, coconut milk, and ice.
- Blend Until Smooth: Blend for 30-60 seconds, or until the ice is crushed and the mixture is smooth and frothy. You can adjust the blending time for a thicker or thinner consistency.
- Serve and Enjoy: Pour the blended coffee into a glass and serve immediately. Enjoy your refreshing Ice-Blended Vietnamese Coffee.
Notes
- Strength Adjustment: If you don't have strong Vietnamese coffee, you can use a double shot of espresso for a similar strength.
- Sweetness: Start with a smaller amount of condensed milk and add more to taste. You can also use a combination of condensed milk and sugar for sweetness control.
- Coconut Milk Options: Full-fat coconut milk will provide the richest flavor, but you can use light coconut milk for a lower-fat option. Coconut cream adds even more richness and thickness.
- Creamy Layer: For a more defined creamy layer, you can blend the condensed milk and coconut milk together first before adding the coffee and ice.
- Garnish (Optional): For a visual touch, you can garnish your Ice-Blended Vietnamese Coffee with a sprinkle of ground cinnamon or a drizzle of additional condensed milk.
Nutrition Facts
Ice-Blended Vietnamese Coconut Coffee Recipe
Serves: 1-2 servings
|
Amount Per Serving: 1 cup
|
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|---|---|---|
| Calories | 200-300 | |
| % Daily Value* | ||
| Total Fat 10-15g | 15.4% | |
| Saturated Fat 8-12g | 40% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 1.7% | |
| Sodium 30-50mg | 1.3% | |
| Total Carbohydrate 25-35g | 8.3% | |
| Dietary Fiber 0-1g | 0% | |
| Sugars 15-25g | ||
| Protein 2-3g | ||
| Vitamin A Trace | Vitamin C Negligible | |
| Calcium 20-40mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
