it’s fall, and you need this pumpkin vietnamese iced coffee (cà phê sữa đá)!
pumpkin vietnamese iced coffee (cà phê sữa đá)
i love a strong vietnamese iced coffee! because it's fall and that means i am exponentially consuming more pumpkin, i decided to give one of my favorite drinks a fall twist without overpowering the bold coffee flavors!
Ingredients
coffee
- 2 tbsp ground coffee
- ½ cup boiling water
other
- 2 tbsp condensed milk
- 1 tbsp pumpkin puree
- ⅛ tsp pumpkin spice
- ¾ – 1 cup ice
Instructions
make coffee
- bloom coffee: add ground coffee to a phin filter, place on top of a cup, and pour 1 tbsp of boiling water. let it bloom for 30 secs to 1 min.
- brew the coffee: add remaining boiling water.
prepare drink
- using a whisk, mix condensed milk, pumpkin puree, & pumpkin spice in a small bowl.
- pour condensed milk mixture into the coffee cup and whisk until well incorporated.
- add ice.
footnotes
special equipment
- phin filter: this tool is a necessity when making vietnamese egg coffee. it’s also portable, so it’s perfect to bring with you when traveling.
- whisk: this one is perfect for mixing the condensed milk and pumpkin puree / spice together.
tips
- how do i use a phin filter? both nam coffee & nguyen coffee supply have great how-to articles on the phin filter.
- what vietnamese coffee brand would you recommend? my current favorite is nam coffee. their coffee is bold and rich in flavor.
- can i use regular coffee or coffee i have on hand? yes, you can; however, i have found the coffee is generally is not as bold as vietnamese coffee.
did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.
