Vietnamese Pumpkin Spice Iced Coffee
This Vietnamese Pumpkin Spice Iced Coffee combines rich Vietnamese coffee with a spiced pumpkin twist, creating the perfect fall beverage. It’s a cozy, creamy drink that brings the flavors of autumn straight to your cup, perfect for pumpkin spice lovers looking for a refreshing iced version. With the richness of sweetened condensed milk and the warmth of pumpkin spices, it’s sure to be your new seasonal favorite.
- Prep Time: 10min
- Cook Time: 5min
- Total Time: 15 minutes
- Yield: 1serving
- Category: Beverage, Coffee
- Method: iced
- Cuisine: Vietnamese, American
- Diet: Vegetarian
Ingredients
- 2 cups strong brewed coffee (preferably Vietnamese-style drip coffee)
- 2 tablespoons sweetened condensed milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 2 tablespoons pumpkin puree
- Ice cubes
- Whipped cream (optional)
Instructions
- In a small bowl, whisk together the sweetened condensed milk, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
- Add the pumpkin puree to the mixture and whisk again until fully combined.
- Fill a glass with ice cubes and pour the cooled coffee into the glass.
- Add the spiced pumpkin mixture to the coffee and stir well to combine.
- Top with whipped cream if desired, and sprinkle with cinnamon or nutmeg for a decorative touch.
- Stir before drinking and enjoy your fall-inspired iced coffee!
Notes
- Vegan Version: Substitute the sweetened condensed milk with coconut milk or almond milk, and use a plant-based whipped cream topping.
- Add Extra Spice: Adjust the cinnamon, nutmeg, and ginger to your preferred spice level. A pinch of cloves or allspice also works well.
- Storage: This drink is best enjoyed fresh, but leftover coffee mixture can be stored in the refrigerator for up to 1 day. Stir well before drinking.
