Vietnamese Iced Herbal Coffee
Inspired by the lack of fresh milk in the tropics, Vietnamese Iced Coffee was created when the French brought coffee to Vietnam during the colonial era in the late 1900’s. Made with ultra thick and creamy condensed milk that can survive tropical heat without refrigeration, Vietnamese iced coffee is typically enjoyed rich and sweet. It has a thick mouthfeel that is the signature difference between it and simply sweetened iced coffee. The French traditionally combined chicory with coffee which gave Vietnamese Iced Coffee an even darker roasted body.Made with Teeccino, you get the best of the French & Vietnamese inspiration without the caffeine and acidity of coffee. We’ve created three different versions for those who want to avoid sugar and/or dairy but still desire that creamy, sweet flavor against a dark roasted background.
Course Iced Drinks
- Chilled Teeccino French Roast French Vanilla, Java or any chocolate flavor
- 1 can condensed milk or 1 can evaporated milk
- Milk or half and half
- Non-caloric sweetener like Z-sweet or Stevia if you plan to use unsweetened evaporated milk
- Follow the directions for making iced Teeccino.
- Pour the chilled Teeccino over ice in a tall glass.
- Add 2-3 tbsp of condensed milk. Condensed milk is sweetened with sugar. See step 6 for a lower calorie version.
- Add 3 or 4 tbsp milk or half & half to taste.
- Stir to mix thoroughly and enjoy!
- For a lower calorie version: Add 1/4 cup evaporated milk instead of condensed milk. Sweeten with Z-sweet or Stevia to preference and stir. You’ll save upwards of 100 calories!
- For a non-dairy version, use Coconut Cream. There are both sweetened and unsweetened versions that will give you that thick, creamy mouthfeel that is the signature of Vietnamese Iced Coffee!
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