Take a shot of strong coffee mixed with a generous drizzle of vegan condensed milk and pour it over a tall glass of ice cubes for a perfectly refreshing, energizing summer drink!
Years ago I travelled to Southeast Asia with my daughters where we enjoyed iced Vietnamese coffee frequently. We loved the ceremony of it with an individual drip coffee filter for each of us and the tall, pretty glasses full of ice and condensed milk. I brought a few of these filtering systems and coffee home with me only to have them packed away and forgotten about. That is until recently, when I stumbled upon a vegan condense milk recipe and decided to make some dairy-free Vietnamese iced coffees.
I made the vegan condensed milk recipe on Yumsome's blog - it couldn't be simpler or more delicious. (SIDE BAR: I also use it as caramel sauce in my Decadent Affogato Dessert and TBH, I eat it by the spoonsful straight out of the fridge!)
I picked up some canned condensed coconut milk as well and decided to conduct an experiment. I made all the combinations using both versions of condensed milk mixed with slow drip coffee (using the filters/coffee from Vietnam) as well as long shots from my Nespresso.
Obviously, I'm not a purist because I was perfectly happy using the coffee from my Nespresso in this application. The homemade condensed milk was much more pleasing to my palate. So this is the recipe I'm sharing with you.
I love this Vietnamese iced coffee mid afternoon on a hot summer day. It's the perfect level of sweetness, there's a little buzz pick me up from the caffeine, and it's quick and refreshing.
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Quick Vegan Iced Coffee Recipe
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INGREDIENTS
- 2 tbsp condensed milk*
- 1 long shot espresso*
- ΒΌ-1/2 cup almond milk (optional)
- ice cubes
INSTRUCTIONS
- CONDENSED MILK RECIPE: (or use commercially made non-dairy brand like this one)Ingredients: 150 grams coconut cream/milk powder*, 150 grams coconut palm sugar, 120 ml warm water, 2 tablespoons coconut oil, melted (I used refined), and a pinch of sea salt. Method: place all ingredients in a high speed blender and blend on high for 2-3 minutes until thick and gooey. Place in airtight container in fridge β it gets thicker as it chills. If it gets too thick, warm slightly in microwave. I used coconut cream powder. (Be sure to check the label of the coconut milk or cream powder you buy to ensure there is no dairy as some brands I saw had whey listed.)
- FOR THE ICED COFFEE:Make 1 long shot of your favourite coffee. Place 2 tablespoonsful of condensed milk into the bottom of a tall glass. Fill with ice cubes. Pour coffee over. Mix to incorporate. I added a splash of almond milk as well but this is optional. Adjust the sweetness level by adding more or less condensed milk to suit your taste preference. If your glass is really tall, you may need to top up with extra coffee. Mess around with the quantities until you get the perfect iced coffee for you!
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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