Vegan Vietnamese Iced Coffee!
Vegan Vietnamese Iced Coffee
feat. Homemade Sweetened Condensed Coconut Milk
Hello friends! Welcome back to Live it Coco. This is a different post than what you might normally see from me but as I move into a new chapter in my life I hope this blog will continue to grow and shift with me. Today I am going to be sharing the recipe I use to make vegan Vietnamese Iced Coffee! Keep scrolling to find my list of supplies and instructions.
Makes two servings //
- Two Cups Dark Roast Chicory Coffee- I like to use Café Du Monde's Coffee and Chicory
- Four Tablespoons Sweetened Condensed Coconut Milk (recipe below)
- Two Sundae Glasses filled with ice
- Two Small Cups to percolate and mix the coffee
|Chicory Coffee and Sweetened Condensed Coconut Milk|
- Begin by adding two tablespoons of sweetened condensed milk to each small cup.
- Percolate a cup of chicory coffee into each cup. If you don't have a percolator then drip coffee works just as well. Make sure you follow the directions provided on your package of coffee to achieve a very strong, dark cup- that is the key to the flavor of a Vietnamese Iced Coffee!
- Once the coffee has collected in your glass, mix well while still warm to combine the two ingredients.
- Pour a cup of mixed coffee over each of your ice filled sundae glasses, give them a stir, and enjoy!
Homemade Sweetened Condensed Milk
- Small Pot
- Can Of Full Fat Coconut Milk- I use Thai Kitchen
- Two Tablespoons Sugar
- Whisk- I use a silicon coated whisk because you will be whisking and scraping the bottom of your pot
- An Airtight Container to store your milk in the fridge
- Pour your can of coconut milk into your pot, add the the sugar, and whisk over medium heat.
- Stirring constantly to combine the sugar and milk, bring the mixture to a boil. Once a boil has been achieved, lower heat to a simmer.
- Stir every 10 or so minutes to prevent a thick film from forming over the top of the milk.
- Continue this for about an hour and fifteen minutes or until the milk has halved. It should be quite thick.
- Once the desired texture has been achieved, remove the mixture from heat and pour it into the container you had set aside.
- Leave the mixture uncovered in the container until it reaches roughly room temperature. Cover and place in the fridge- your new sweetened condensed milk will keep for about two weeks in the fridge as long as you keep it in an airtight container. Enjoy!
Now you are all set to make your own Vietnamese Iced Coffee! It can also be enjoyed hot for those cooler spring days when you want to enjoy a warm cup of coffee in the morning. Tag me in pictures of your new coffee creations on instagram at @liveitcoco - I cannot wait to see what you make. 🙂