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Iced Coffee Recipe: Iced Cappuccino Saigon

iced cappuccino in blue glass

Beat the heat with a sumptuous and refreshing iced Vietnamese coffee — with velvety foamed milk

With temps expected to be in the high 90s again today, hot coffee just doesn’t seem to appeal — but iced coffee is a necessity! Around here, we started icing the coffee in mid-May when the heat index started hitting the high 80s, and we’ve been drinking it that way ever since.We’re among the Philistines who happen to like cream in our iced coffee, but has never thought of icing cappuccino before. We also love Vietnamese coffee, but it took a deluge of Vietnamese iced coffee recipes in the Coffeebreak.Today mailbox to trigger this elegant and delicious iced coffee variation.

If you’re looking for a truly decadent — and deliciously different — way to enjoy your cappuccino addiction, this iced coffee recipe just might fill the bill. It combines the important elements of Vietnamese coffee and cappuccino to create a rich, sweet and creamy Vietnamese iced coffee drink you’ll enjoy as much for dessert as you do for your coffee break.

Make it with coffee ice cubes to keep it coffee-strong from start to finish.

Making Coffee Ice Cubes for Iced Coffee

Brew a pout of double strength coffee. Pour it immediately into a plastic ice cube tray. Cover with plastic wrap to keep out any freezer smells. Freeze. Makes 10-12 iced coffee cubes that are ideal for making iced coffee granita or iced coffee crush.

Iced Coffee Recipe: Iced Cappuccino Saigon

Prep Time: 10 minutes

Number of servings: 1

Per Serving 137 calories

Fat 8 g

Carbs 13 g

Protein 3 g

1


Iced Coffee Recipe: Iced Cappuccino Saigon

Icy, sweet, creamy and definitely NOT low calorie, but if you want a refreshing luxurious treat on a hot summer day, this variation of Vietnamese iced coffee will definitely hit the spot.

Ingredients

  • 1 tablespoon sweetened condensed milk
  • 2 oz. espresso
  • 2 oz. half-and-half
  • Ice

Instructions

  1. Fire up the espresso maker and load your portafilter. I used the 2-cup basket and packed it with 16 g finely ground blend described above. For approximation, try an Ethiopian/Central American blend with apricot and chocolate notes.
  2. While the espresso machine is heating up, spoon 1 tablespoon or so of condensed milk into the bottom of a tall glass. Fill the glass to the brim with ice cubes and set it aside.
  3. Pull a double shot of espresso and dump it over the ice in your glass.
  4. Switch to steaming and froth 2 ounces of half-and-half to a thick, velvety foam. Gently pour it over the espresso and ice.
  5. Let it sit for about a minute, then stir gently to mix in the condensed milk and enjoy!

 

Deb Powers has been reading about coffee, drinking coffee, brewing coffee, writing about coffee and roasting her own coffee for nearly 30 years.She confesses to being a coffee wonk and finds endless fascination in even the most meta of coffee information.
Deb Powers on Google+
Deb Powers (Chamie) at ROASTe.com

Deb Powers – who has written posts on CoffeeBreak.Today.


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