Why You’ll Love This Recipe
This drink is the best of both worlds: the bold, intense flavor of Vietnamese coffee meets the comforting sweetness of pumpkin spice. It’s creamy, cold, and delightfully festive—ideal for fall mornings, brunches, or as a seasonal pick-me-up. Plus, it’s easy to make at home with just a few ingredients and no fancy equipment required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Strong brewed coffee or espresso (preferably Vietnamese-style)
- Sweetened condensed milk
- Pumpkin purée (not pumpkin pie filling)
- Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- Vanilla extract
- Ice cubes
- Optional: coconut milk or half-and-half (for extra creaminess)
Directions
- Brew a strong cup of coffee or espresso and let it cool slightly.
- In a small bowl, whisk together sweetened condensed milk, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth.
- Fill a glass with ice cubes.
- Pour the pumpkin-spiced condensed milk mixture into the glass.
- Add the cooled coffee over the top and stir well to combine.
- Taste and adjust sweetness or spice if desired.
- Serve immediately and enjoy chilled.
Servings and timing
This recipe makes 1 serving.
Prep time: 5 minutes
Total time: 5 minutes
Variations
- Vegan Option: Use sweetened condensed coconut milk or make your own dairy-free version.
- Extra Creamy: Add a splash of half-and-half or coconut milk for more richness.
- Iced Latte Style: Use strong cold brew coffee instead of hot brewed coffee.
- Frozen Version: Blend with ice for a pumpkin spice coffee frappe.
- Spice Level: Adjust the amount of pumpkin pie spice to your taste or add a dash of cardamom.
Storage/Reheating
This drink is best enjoyed fresh.
You can prepare the pumpkin spice milk mixture ahead of time and store it in the refrigerator for up to 3 days.
Stir well before using. Avoid reheating, as it’s meant to be served cold.
FAQs
Can I use cold brew coffee?
Yes, cold brew works beautifully and adds a smoother flavor.
Is Vietnamese coffee necessary?
Not at all. Any strong coffee or espresso will work—just keep it bold to balance the sweetness.
Can I use pumpkin pie filling?
No, use plain pumpkin purée to control the sweetness and flavor.
How do I make it less sweet?
Use less condensed milk or replace part of it with regular milk or cream.
Can I make a larger batch?
Yes, just multiply the ingredients and mix in a pitcher. Store in the fridge and pour over ice when ready.
Can I skip the pumpkin?
Yes, for a classic Vietnamese iced coffee, omit the pumpkin and spices.
What does this coffee taste like?
It’s creamy, sweet, and bold, with cozy hints of cinnamon, nutmeg, and cloves from the pumpkin spice.
Can I make it dairy-free?
Yes, use a vegan condensed milk and a plant-based milk of your choice.
What’s the best type of coffee to use?
Vietnamese dark roast (like Café Du Monde or Trung Nguyên) is traditional, but any strong coffee will work.
Does it need to be blended?
No, simply stir to combine. Blending is only needed if you prefer a frappe-like texture.
Conclusion
Vietnamese Pumpkin Spice Iced Coffee is a delicious fusion of cultures and flavors—combining the bold punch of Vietnamese coffee with the comforting warmth of pumpkin spice. It’s a festive, creamy treat that’s as energizing as it is indulgent. Perfect for fall mornings or afternoon pick-me-ups, this unique iced coffee will quickly become a seasonal favorite.
PrintVietnamese Pumpkin Spice Iced Coffee
