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Vietnamese Iced Coffee Recipe

Vietnamese Iced Coffee Recipe

Ingredients :

    • 100 g (11/2 cups) large black or white tapioca pearls
    • 30 g (1/2 cup) gourmet dark roast coffee powder (French Roast, Espresso, etc.)
    • 625 ml (21/2 cups) water
    • 2 tablespoons sugar
    • 85 ml (1/3 cup) sweetened condensed milk
    • 2 cups crushed ice
    • 125 ml (1/2 cup) milk or cream

Method :

    1. Put the tapioca pearls in a pot of water and cook until tender and fully expanded, about 10–15 minutes. Drain in a colander and place them in a bowl. Sprinkle with 1 tablespoon of sugar. Stir to mix well. Set aside.
    2. In a separate pot, bring the water to a boil, add the ground coffee powder. Gently boil the coffee mixture for 7–10 minutes. Strain the mixture through a fine sieve or coffee filter and discard the solids. Alternatively, brew the ground coffee in a coffee maker (with filter) to get 2 cups of very rich and strong coffee.
    3. Add the remaining sugar and condensed milk. Stir to mix well and set aside to chill in the refrigerator.
    4. To serve, place about 2 tablespoons of the tapioca pearls at the bottom of each tall glass. Fill the glass with crushed ice. Pour the coffee mixture almost to the rim of the glass and top with milk or cream. Alternatively blend the coffee mixture, crushed ice and milk in a blender and pour on top of the tapioca pearls. Serve with large straws or small spoons.

Serves 4–6
Preparation time : 20 mins
Cooking time : 25 mins