Sinh Tố Cà Phê (Vietnamese Coffee Shake)

Brew your coffee according to your coffee maker’s manufacturer’s instructions. Then allow to cool slightly. While the Vietnamese coffee is slightly warm, stir in the sweetened condensed milk until it’s combined. Allow the coffee to cool to room temperature. Once cooled, pour coffee mixture into a blender and add ice cream and crushed ice. Pulse/blend the contents until smooth.

Note: Vietnamese Coffee is a rich, dark roast that is slowly dripped through a small metal filter. More often than not, the coffee grinds are mixed with a chicory blend that gives the coffee a “woody” flavor profile. This recipe uses sweetened condensed milk and not evaporated milk.