The Pioneer Woman Tasty Kitchen
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Sinh Tố Cà Phê (Vietnamese Coffee Shake)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A delicious shake made with chicory flavored Vietnamese coffee.

Ingredients

  • 5 ounces, fluid Freshly Brewed Vietnamese Coffee
  • 1 Tablespoon Sweetened, Condensed Milk
  • 2 cups Vanilla Ice Cream (or 2 Heaping Scoops)
  • ½ cups Crushed Ice

Preparation

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.

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Profile photo of Lara

Lara on 8.15.2013

I adore Vietnamese Coffee and to have it in shake form is absolute heaven! After mixing the coffee with sweet condensed milk I let it freeze for a little bit in the freezer. This is a popular drink/shake in our home!

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