Vietnamese Coffee with Sweet Vanilla Cream

Story by Holly
Vietnamese Coffee with Sweet Vanilla Cream
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There’s nothing sweeter than a summer day spent lounging in the sun with a cold drink in hand. Add a backyard filled with a few of my mama friends and the sound of a gaggle of children laughing, and you've landed smack dab in the scenario my summer dreams are made of. Although this scene could be equally complete with an icy margarita or a chilled rosé, the reality is rendezvous like this are most likely taking place late morning or mid afternoon. And while I'd be lying if I said I've never partaken in a “mommy hour” cocktail, I'm not sure it's best to make that little treat a regular thing.


We strongly suggest enjoying this drink with friends over breakfast, brunch or even as an afternoon pick me up...

Last summer I lived on La Croix, drinking it (and stocking up on it) as if it would be discontinued at any moment. I can't say I had any regrets, but this year I’ve got a new plan. I rediscovered a recipe for a coffee treat that I hope will put a little pep in your step and a smile on your face, and at the same time bring you feeling of vacationing abroad while giving you the fuel you need to get you through the rest of your day. At least that's what it does for me. (Have you noticed I assign a lot meaning to just about everything? This amazing drink is no exception.)  

Hello, Vietnamese coffee. We’ve elevated the traditional recipe a bit by brewing the coffee with spices and adding some vanilla to the cream, which we cut with ½ & ½ to avoid major sugar overload. And man, it's good. Really good. We strongly suggest enjoying this drink with friends over breakfast, brunch or even as an afternoon pick me up while hanging with the munchkins in the backyard...at least I know that's how I'll be taking mine ALL. SUMMER. LONG.

Vietnamese Coffee with Sweet Vanilla Cream

Spiced Vietnamese Coffee with Sweet Vanilla Cream

Serves 12

Ingredients

2 cups coursly ground coffee
4 cardamom pods, 20 cardamom seeds, or 1/2 tsp of ground cardamom (optional)
1 (14 oz) can sweetened condensed milk
1/4 cup half and half
2 tsp vanilla extract

Method

  1. Place the coffee grounds and cardamom in a large container or a proper coffee toddy like this one.
  2. Slowly pour 8 cups of filtered water over coffee making sure to get all grounds evenly moistened. Let stand at room temp for 24 hours.
  3. Using a colander lined with a double layer of cheesecloth, coffee filter or the filter that comes with the Toddy, strain the coffee concentrate into a pitcher for easy storage.
  4. Pour the condensed milk, half and half and vanilla into a mason jar with a tight fitting lid. Shake to mix.
  5. To serve, fill a glass with ice, add ½ cup of coffee concentrate and 2 tablespoons of sweet vanilla cream. Stir and enjoy! Coffee concentrate and cream will keep in fridge for 1 week.