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5.0 from 6 votes

Vietnamese Iced Cold Brew Coffee with Whipped Cream and Caramel

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.

Prep Time
5 mins
Total Time
5 mins
Servings: 1
Course: Drinks
Cuisine: Vietnamese

Ingredients

  • 60 ml | 2fl oz cold brew more, or less, to taste
  • 1-2 tbsp sweetened condensed milk
  • 1 tbsp Caramel sauce plus more to drizzle
  • 1/2 tsp vanilla paste
  • canned whipped cream
  • a little cocoa or grated chocolate optional to garnish

Instructions

    Cup of Yum
  1. In a glass, mix the cold brew and condensed milk until well blended.
  2. Stir in the vanilla paste and caramel sauce.
  3. 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.
  4. 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.