Vietnamese Pumpkin Spice Iced Coffee

Why You’ll Love This Recipe

This drink combines the deep, robust flavor of Vietnamese coffee with the cozy notes of pumpkin pie spice—creating a unique, sweet, and satisfying beverage. It’s easy to make at home, more affordable than café versions, and perfect for fall lovers who still crave iced drinks. Whether you’re enjoying it on a warm autumn day or just want a seasonal boost, this iced coffee is the perfect pick-me-up.

Ingredients

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

• Strong Vietnamese coffee (brewed with a phin filter or strong espresso)
• Sweetened condensed milk
• Pumpkin purée (not pumpkin pie filling)
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• Vanilla extract (optional)
• Ice cubes
• Whole milk or plant-based milk (optional, to thin out the drink)

Directions

1. Brew strong Vietnamese coffee using a phin filter or espresso machine. Let it cool slightly.
2. In a small bowl, mix together the sweetened condensed milk, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth.
3. Fill a glass with ice.
4. Add the pumpkin mixture over the ice.
5. Pour the brewed coffee on top.
6. Stir well to combine. Add a splash of milk if desired for a creamier texture.
7. Serve immediately and enjoy.

Servings and timing

Serves 1.
Prep time: 5 minutes
Brew time: 5 minutes
Total time: 10 minutes

Variations

• Use cold brew instead of hot brewed coffee for a smoother flavor.
• Swap sweetened condensed milk for a vegan alternative made from coconut milk.
• Add whipped cream and a sprinkle of cinnamon on top for a dessert-style drink.
• Blend all ingredients with ice for a pumpkin coffee frappe.
• Adjust the amount of condensed milk to your preferred sweetness.

Storage/Reheating

Best enjoyed fresh.
If you want to prep ahead, mix the pumpkin-condensed milk blend in advance and store it in the refrigerator for up to 3 days.
Do not store with ice or brewed coffee mixed in, as the flavor and texture may degrade.

FAQs

What kind of coffee is used in Vietnamese iced coffee?

Traditional Vietnamese iced coffee uses dark roast coffee brewed in a phin filter. You can also use strong brewed espresso or French press coffee.

Can I make this drink hot instead of iced?

Yes, simply heat the coffee and skip the ice. Stir the pumpkin-spice mixture into the hot coffee and enjoy warm.

Is pumpkin purée the same as pumpkin pie filling?

No. Pumpkin purée is 100% pure pumpkin, while pie filling includes added sugar and spices. Use purée for this recipe.

Can I make it dairy-free?

Yes, use coconut condensed milk or a mix of coconut milk and maple syrup for sweetness.

Can I use store-bought pumpkin spice syrup?

Yes, but adjust the sweetness accordingly since it may already contain sugar.

How do I brew Vietnamese coffee without a phin filter?

Use any method that makes strong coffee—espresso, Moka pot, or a strong French press brew.

Can I make a large batch?

Yes, multiply the pumpkin-condensed milk mix and store in the fridge. Add it to freshly brewed coffee when ready to serve.

What milk works best for this recipe?

Whole milk, half-and-half, or any plant-based milk like oat, almond, or coconut can be used to adjust creaminess.

Is this drink caffeinated?

Yes, Vietnamese coffee is very strong and high in caffeine, so this drink packs an energizing punch.

Can I use flavored coffee?

You can, but the pumpkin and spices already add flavor. Stick to plain dark roast for the most balanced taste.

Conclusion

Vietnamese Pumpkin Spice Iced Coffee is the perfect fusion of bold coffee and cozy seasonal flavors. It’s easy to make, endlessly customizable, and delivers the best of both worlds—cool and refreshing with the comforting taste of fall. Whether you’re new to Vietnamese coffee or a longtime fan, this creative twist is sure to become a seasonal favorite.

Vietnamese Pumpkin Spice Iced Coffee

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Vietnamese Pumpkin Spice Iced Coffee is a seasonal twist on traditional Vietnamese iced coffee, combining strong dark roast coffee with sweetened condensed milk, pumpkin purée, and warming fall spices for a creamy, spiced, and refreshing drink.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 serving
• Category: Beverage
• Method: Stirred
• Cuisine: Vietnamese-American Fusion
• Diet: Vegetarian

Ingredients

• 1/2 cup strong Vietnamese coffee (brewed with a phin filter or espresso)
• 2 tbsp sweetened condensed milk
• 1 tbsp pumpkin purée (not pumpkin pie filling)
• 1/4 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
• 1/4 tsp vanilla extract (optional)
• Ice cubes
• 1–2 tbsp whole milk or plant-based milk (optional, to thin or cream the drink)

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Instructions

1. Brew strong Vietnamese coffee using a phin filter or espresso machine and let it cool slightly.
2. In a small bowl, whisk together the sweetened condensed milk, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth.
3. Fill a tall glass with ice cubes.
4. Add the pumpkin mixture over the ice.
5. Pour the brewed coffee over the pumpkin mixture.
6. Stir well until fully combined. Add a splash of milk if desired for extra creaminess.
7. Serve immediately and enjoy.

Notes

• Use cold brew for a smoother, less acidic version.
• Store extra pumpkin-condensed milk mixture in the fridge for up to 3 days.
• Top with whipped cream and cinnamon for a dessert-style treat.
• Use coconut condensed milk for a dairy-free version.
• Blend with ice for a frappe-style coffee drink.

Nutrition

• Serving Size: 1 glass
• Calories: 160
• Sugar: 18g
• Sodium: 60mg
• Fat: 4g
• Saturated Fat: 2.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 15mg