Vietnamese Iced Coffee is one of the most refreshing summer drinks. This iced coffee drink is incredibly popular in Vietnam. It’s often drank from sunrise to sunset and is super creamy and rich with flavor. Although this drink is typically made with condensed milk, we wanted to make a slightly healthier and vegan/ paleo version with a play on traditional ingredients. We hope you enjoy this recipe!!
Ingredients
Cup of Ice
1 cup full fat coconut milk
2 taboo Medjool date syrup ( You can use 3 fully chopped unpitted dates as well, if you dont mind slight pieces)
1/4 tsp vanilla bean powder
2 cups strong iced coffee- Works really well with a chicory flavor profile like ( Pablos Coffee, See Above Link)
1 tablespoons maple syrup or sweetener of choice (optional if you prefer really sweet)
Pinch of Sea Salt
Directions
Mix your coconut milk, date syrup, salt and vanilla in a large bowl. Now, in a cocktail shaker, fill it with ice to below the brim. Take 2 cups of iced coffee ( see attached iced coffee recipe) and add to the skaher. Then take the coconut milk mixture and pour it into the shaker. Shake vigerously for 1-2 minutes and pour into a large mason jar to enjoy.
This Makes 2 full cups of Vietnamese Iced Coffee.