Vietnamese Iced Coffee

Vietnamese Iced Coffee


1.    Brew espresso via your method of choice.

2.    Serve in a 3 oz (shot) glass over an ice cube, then drizzle in the sweetened condensed milk.

  Vanilla Bean Iced Coffee

Vanilla Bean Iced Coffee


2 tbsp. Vanilla bean syrup

1 1/4 cup Granulated sugar

1 Vanilla bean, whole

1 tsp Vanilla extract

1/2 cup cold brew coffee

11/4 cup of milk of choice

1 Coffee ice cube

1 Cup of water


For the Vanilla Bean Syrup: In a small saucepan, add the water, sugar, extract and split vanilla bean. When adding the bean, split the bean lengthwise with a sharp knife, and scrape out the caviar adding it to the pan.

Bring the ingredients to a low boil over medium low heat. Simmer for about 5 minutes to reduce the liquid slightly. Let cool completely. Transfer the ingredients to a jar or resealable container. Can be used for up to two weeks if refrigerated.

 For the Iced Coffee: In a tall glass, add 6-8 coffee ice cubes. Pour in the vanilla syrup, cold brew coffee, and top with half and half (or other milk preference.)

 Enjoy right away!! 


60ml Cold Brew Coffee

30ml Vodka

30ml Kahlua

1 cup of ice


Add ice, all the ingredients

Shake & Pour