Vietnamese Pumpkin Spice Iced Coffee

Why You’ll Love This Recipe

If you’re a fan of pumpkin spice lattes but want something a bit more adventurous, this recipe is for you! The Vietnamese coffee base offers a stronger, richer flavor thanks to the sweetened condensed milk, while the pumpkin spice adds that seasonal, aromatic kick. It’s the ideal drink to cool down during those crisp autumn days while still indulging in the flavors of the season. The combination of smooth coffee and spicy sweetness is sure to be a crowd-pleaser!

Ingredients

• 2 cups strong brewed coffee (preferably Vietnamese-style drip coffee)
• 2 tablespoons sweetened condensed milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 2 tablespoons pumpkin puree
• Ice cubes
• Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brew the coffee using a Vietnamese drip filter or any method of your choice to make strong coffee. Set aside to cool to room temperature.
2. In a small bowl, whisk together the sweetened condensed milk, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
3. Add the pumpkin puree to the mixture and whisk again until fully combined.
4. Fill a glass with ice cubes and pour the cooled coffee into the glass.
5. Add the spiced pumpkin mixture to the coffee and stir well to combine.
6. If desired, top with whipped cream for extra creaminess and a decorative touch of cinnamon or nutmeg.
7. Stir before drinking to mix the layers, and enjoy your fall-inspired iced coffee!

Servings and timing

• Servings: 1
• Prep Time: 10 minutes
• Cook Time: 5 minutes (for brewing the coffee)
• Total Time: 15 minutes

Variations

• Vegan Version: Substitute the sweetened condensed milk with a dairy-free alternative, such as coconut milk or almond milk, and use a plant-based whipped cream topping.
• Add Extra Spice: If you love a spicier drink, you can increase the amount of cinnamon, nutmeg, and ginger to your liking. A pinch of clove or allspice also works well!
• Iced Coffee with Pumpkin Syrup: If you want a more straightforward pumpkin spice flavor, you can add pumpkin spice syrup instead of making the spiced milk mixture yourself.
• Dairy-Free Option: Use coconut milk or almond milk instead of sweetened condensed milk for a dairy-free treat.

Storage/Reheating

• Storage: This drink is best enjoyed fresh. However, if you have leftover coffee mixture, you can store it in the refrigerator for up to 1 day. It may separate, so stir well before drinking.
• Reheating: If you wish to enjoy it hot, simply reheat the coffee base in a saucepan and combine with the pumpkin mixture. Be sure to serve it warm, as the ice will melt and dilute the flavor.

FAQs

1. Can I use regular coffee instead of Vietnamese coffee?

Yes, you can use any strong brewed coffee, but the robust, rich flavor of Vietnamese coffee is ideal for this recipe.

2. Can I make this drink without pumpkin puree?

Yes, if you don’t have pumpkin puree, you can substitute with pumpkin pie spice or pumpkin-flavored syrup for a similar taste.

3. How do I make Vietnamese-style coffee?

Vietnamese coffee is typically brewed using a traditional Vietnamese drip filter (phin), which drips the coffee slowly through a metal filter into a glass. It’s known for being stronger and more concentrated.

4. Is this recipe sweet enough, or should I add sugar?

The sweetened condensed milk adds plenty of sweetness, but you can adjust it based on your personal preference.

5. Can I use a coffee maker instead of a Vietnamese filter?

Yes, you can use any method you prefer to brew strong coffee, like a French press or an espresso machine.

6. Is this a cold drink?

Yes, this is an iced coffee recipe, so it’s served chilled with ice. However, you can heat it up if you prefer a hot version.

7. How long does the coffee stay fresh in the fridge?

Brewed coffee is best consumed within 1-2 days when stored in the refrigerator. After that, the flavor may begin to degrade.

8. Can I use non-dairy milk for the sweetened condensed milk?

Yes, you can substitute sweetened condensed coconut milk or another non-dairy sweetened condensed milk alternative.

9. Can I make a large batch of this iced coffee?

Yes, simply multiply the ingredients by the number of servings you want. You can keep the mixture in the refrigerator for a day or two for easy serving.

10. How do I make this drink stronger?

To make this drink stronger, increase the amount of coffee and reduce the amount of milk or pumpkin mixture to maintain balance.

Conclusion

This Vietnamese Pumpkin Spice Iced Coffee brings a delightful twist to your usual iced coffee routine, adding warm pumpkin spice flavors perfect for fall. With its rich, creamy texture and bold coffee base, it’s sure to become a seasonal favorite. Whether you enjoy it as a pick-me-up or as a cozy treat, this recipe is sure to satisfy your pumpkin spice cravings in a whole new way