Vietnamese Coffee Milkshake

July 26: National Coffee Milkshake Day

Good morning, Vietnam—and the rest of the world! For those who have not had their morning “cup of joe” yet, perhaps for the next coffee break, try a Vietnamese coffee milkshake for an afternoon delight. It is a tropical take on the traditional coffee milkshake, with coconut and condensed milk as ingredients. The chicory in the Vietnamese coffee grounds also lends a unique flavor to this recipe.

Thanks to Islander’s BFF, Nan N., who works in Hawaii but sometimes takes business trips to Vietnam, where she got us some souvenirs: a bag of Hanoian black coffee grounds and the special filter press (phin) for our food projects. Making the coffee is almost an art form—and the result is a beautiful blend of colors (so use a glass mug to see the mixtures).

The cooled coffee is strong but makes for a flavorful Vietnamese coffee milkshake, which is perfect for a coffee break and on National Coffee Milkshake Day.

Recipe

For the Vietnamese coffee

  • 2-3 tablespoons sweetened condensed milk
  • 2 teaspoons coffee grounds (coarse, not fine)
  • 1 cup boiling water

Directions

In glass mug, pour the condensed milk in the bottom layer. In the filter cup, place the coffee grounds evenly. Press down and screw it securely in the cup. Set the filter cup on its base over the mug. Pour the boiling water slowly to fill the filter cup. Cover with the lid to steam it and allow the liquid coffee to drip completely into the mug (about 5 minutes). Stir to blend. Let cool.

 

For the coffee milkshake

  • 1 cup Vietnamese coffee (or strongly brewed coffee), cold
  • 2 cups coconut ice cream, softened (we used “macapuno” young coconut sport-flavored ice cream)
  • ½ cup ice cubes
  • whipped cream
  • toasted coconut flakes

Directions

In a blender, place the coffee, ice cream and ice cubes. Blend until smooth. Pour into a glass. Garnish with whipped cream and toasted coconut flakes. Serve immediately.

Notes

  • Vietnam was a French colony so there is a big cultural influence in its coffee production (French press techniques). The French first introduced coffee to North America through New Orleans, Louisiana, where there is also a large Vietnamese population. Café du Monde brand coffee, which has chicory in it, is a close substitute for Vietnamese coffee for this recipe.
  • Substitute any coffee grounds but use coarse instead of fine grounds so they won’t fall through the holes in the press.
  • Vietnamese-style coffee is very sweet from the condensed milk so we did not add additional condensed milk to the already sweet coconut ice cream.