Vietnamese Iced Cold Brew Coffee with Whipped Cream and Caramel
User Reviews
5
4 reviews
Excellent
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Prep Time
5 mins
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Total Time
5 mins
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Servings
1
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Course
Drinks
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Cuisine
Vietnamese
Vietnamese Iced Cold Brew Coffee with Whipped Cream and Caramel
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A delicious blend of cold brew coffee, condensed milk, vanilla and caramel blended with ice and topped with whipped cream. See notes for alternative serving method.
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Ingredients
- 60 ml cold brew coffee more, or less, to taste, 2fl oz
- 1-2 tbsp sweetened condensed milk
- 1 tbsp caramel sauce plus more to drizzle
- 1/2 tsp vanilla paste
- Whipped Cream canned
- cocoa powder optional to garnish, or grated chocolate
Instructions
- In a glass, mix the cold brew and condensed milk until well blended.
- Stir in the vanilla paste and caramel sauce.
- Transfer to a high speed blender with two handfuls fresh ice and blitz until the ice is completely crushed and you have a sort of coffee sorbet. Alternatively simply pour into a glass after step 2, dilute with a little cold filtered water, add plenty of ice and serve minus the whipped cream topping.
- Pour into a large glass or jar. Top with whipped cream (from a can) and drizzle with more caramel. Sprinkle a little grated chocolate or dust with a bit of cocoa powder and serve. The coffee will quickly lose its slushy texture on a hot day unless you drink it very quickly (don't do it, it's really strong).
Notes
- To make cold brew in the Oxo Cold Brew Coffee maker, use a full bag of coffee (about 200g/7oz) with about 900ml (just under 4 cups) of water.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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