Vietnamese 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
