Why You’ll Love This Recipe
You’ll love Vietnamese Pumpkin Spice Iced Coffee for its perfect balance of rich coffee flavor and warm, spiced sweetness. The condensed milk and pumpkin purée create a smooth, velvety texture, while cinnamon and nutmeg add comforting fall aromas. It’s an easy, affordable way to enjoy a café-worthy drink at home, combining the boldness of Vietnamese coffee with the nostalgic charm of pumpkin spice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Strong brewed Vietnamese coffee (or espresso)
- Sweetened condensed milk
- Pumpkin purée
- Pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- Vanilla extract
- Milk or cream (optional, for extra creaminess)
- Ice cubes
Directions
- Brew a strong cup of Vietnamese coffee using a traditional phin filter or espresso machine. 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 tall glass with ice cubes.
- Pour the pumpkin spice mixture into the glass.
- Slowly pour the brewed coffee over the top to create a layered effect. Stir gently if you prefer a uniform flavor.
- Taste and adjust sweetness or spice to your liking.
- Serve immediately and enjoy cold.
Servings and timing
This recipe serves 1–2 people.
Preparation time: 5 minutes
Brewing time: 10 minutes
Total time: 15 minutes
Variations
- Iced Pumpkin Latte: Use brewed espresso and steamed milk for a creamier, latte-style drink.
- Vegan version: Substitute coconut condensed milk and use plant-based milk.
- Extra spice: Add a dash of cinnamon on top before serving.
- Blended version: Blend the drink with ice for a smooth pumpkin spice coffee frappe.
- Chocolate twist: Add a teaspoon of cocoa powder to the pumpkin mixture for a mocha-like flavor.
Storage/Reheating
Vietnamese Pumpkin Spice Iced Coffee is best enjoyed fresh, but you can store the pumpkin spice mixture (without ice) in the refrigerator for up to 3 days. Stir well before using. If you want to make it in advance, keep the coffee and pumpkin mixture separate and combine when ready to serve.
FAQs
What kind of coffee should I use?
Traditional Vietnamese coffee made with dark roast Robusta beans is ideal for an authentic flavor.
Can I use regular brewed coffee?
Yes, but make it strong to match the boldness of Vietnamese coffee.
What’s the difference between this and a pumpkin spice latte?
This drink uses condensed milk instead of steamed milk, giving it a sweeter, thicker texture with an iced coffee base.
Can I use pumpkin pie filling instead of pumpkin purée?
Avoid pumpkin pie filling since it already contains added sugar and spices — it can make the drink too sweet.
Can I make it caffeine-free?
Yes, use decaf coffee or a caffeine-free espresso alternative.
How do I make it less sweet?
Reduce the amount of condensed milk or replace part of it with regular milk.
Can I make this drink hot instead of iced?
Yes, skip the ice and heat the milk-pumpkin mixture before combining with hot coffee.
What if I don’t have pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and a pinch of cloves.
Is this drink dairy-free friendly?
Yes, use coconut condensed milk and almond or oat milk for a dairy-free option.
What can I garnish it with?
Top with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel for a café-style touch.
Conclusion
Vietnamese Pumpkin Spice Iced Coffee blends the bold, aromatic taste of Vietnamese coffee with the cozy warmth of pumpkin spice, creating a drink that’s both refreshing and comforting. It’s the perfect way to enjoy a fall favorite with a global twist — rich, creamy, and full of seasonal flavor. Whether sipped in the morning or as an afternoon treat, this beverage is sure to become your new autumn obsession.
PrintVietnamese Pumpkin Spice Iced Coffee
Vietnamese Pumpkin Spice Iced Coffee is a refreshing and cozy drink that blends strong Vietnamese coffee with creamy pumpkin spice sweetness. Featuring condensed milk, pumpkin purée, and warm spices, this beverage offers the perfect balance of bold coffee and autumn comfort — smooth, aromatic, and beautifully chilled.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1–2 servings
- Category: Drinks
- Method: Stirred/Chilled
- Cuisine: Vietnamese Fusion
- Diet: Vegetarian
Ingredients
- 1 cup strong brewed Vietnamese coffee (or espresso)
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin purée
- 1/4 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon vanilla extract
- 2 tablespoons milk or cream (optional, for extra creaminess)
- Ice cubes
Instructions
- Brew a strong cup of Vietnamese coffee using a phin filter or espresso machine, then let it cool slightly.
- In a small bowl, whisk together condensed milk, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth.
- Fill a tall glass with ice cubes.
- Pour the pumpkin spice mixture into the glass.
- Slowly pour the brewed coffee over the top to create a layered effect. Stir gently if you prefer a uniform taste.
- Taste and adjust sweetness or spice to your liking.
- Serve immediately, optionally topped with whipped cream and a sprinkle of cinnamon.
Notes
- Use authentic Vietnamese dark roast coffee for the richest flavor.
- For a lighter version, mix condensed milk with a splash of regular milk.
- Make it vegan with coconut condensed milk and almond or oat milk.
- Blend with ice for a pumpkin spice frappe variation.
- Top with whipped cream and caramel drizzle for a café-style presentation.
Nutrition
- Serving Size: 1 glass
- Calories: 210
- Sugar: 22g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
