Freshly brewed Vietnamese coffee crowned with icy peaks of sweet, frothy coconut slush—are you craving it yet? This ice-blended Vietnamese coconut coffee is more than a caffeine boost; it’s the perfect treat to enjoy any time of day.
INGREDIENTS
Vietnamese Coffee
- 7 g French roast coffee
- 100 g water
Coconut Slushy
- ¼ cup coconut cream
- ¼ cup condensed milk (use coconut condensed milk for dietary restrictions)
- 2 cups ice
Equipment
- Vietnamese coffee filter (phin) or French press
INSTRUCTIONS
Brewing the Coffee
- Use a Vietnamese coffee filter (phin) to brew the Vietnamese coffee, or:
- For larger batches, use a French press. Boil water to 205°F, add coffee grounds to the press, pour in water, and cover with the lid. Let steep for 3–6 minutes (longer steeping will yield a darker coffee). Slowly press down and pour out the coffee to prevent further steeping.
- Chill the coffee in the refrigerator for 15–30 minutes before assembling to help prevent the slushy from melting too quickly.
Making the Coconut Slushy
- In a blender, combine the coconut cream, ice, and condensed milk. Blend until thick and frothy, adjusting for sweetness or thickness as needed. Add more ice or cream for thickness, more condensed milk for sweetness, or coconut milk to thin it out.
- For an extra-thick texture, freeze the blended slushy for 30 minutes to one hour.
To Assemble
- Pour the chilled Vietnamese coffee into two glasses, then top with the coconut slushy.
- Stir, sip, and enjoy!
