Vietnamese Pumpkin Spice Iced Coffee
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.
- 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)
Instructions
- Brew strong Vietnamese coffee using a phin filter or espresso machine and let it cool slightly.
- In a small bowl, whisk together the sweetened condensed milk, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth.
- Fill a tall glass with ice cubes.
- Add the pumpkin mixture over the ice.
- Pour the brewed coffee over the pumpkin mixture.
- Stir well until fully combined. Add a splash of milk if desired for extra creaminess.
- 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
