This past summer when I was in Carlisle PA, for a summer intensive at CPYB, I discovered Vietnamese Coffee. Well, to put it more accurately my mom and brother found it at this restaurant in downtown Carlisle.  I was taking classes, and then heard about this amazing coffee drink and begged to try it.  Needless to say, it was pure heaven in a cup.  This coffee drink was ice cold, smooth, and creamy!

When we came home we really missed our Vietnamese Coffee so badly that we looked up recipes and then tweaked them until we came as close as possible to what we had in PA.   The following version  is an adaptation from a Martha Stewart recipe.

The star ingredient in this drink is the coffee. Not just any coffee but Cafe Du Monde, which by itself is wonderful, but when it’s combined with the following ingredients it’s even better!

After the coffee, you need only a few more ingredients. Sweetened condensed milk,half and half, crushed ice, cinnamon and salt.  IMG_2425

Then, you make your coffee, and blend all of the above ingredients in your blender for about 30 or 45 seconds and pour into mason jars.  Voila, you have Vietnamese Coffee!




Vietnamese Coffee:


  • 2 cups strong brewed chicory coffee (such as Cafe du Monde), chilled
  • 3/4 cup half-and-half
  • 1/4  cup sweetened condensed milk
  • 2 heaping cups crushed ice
  • large pinch of cinnamon
  • pinch of salt
  1. In a blender, combine coffee, sweetened condensed milk, half and half  and then ice.  Make sure that you add them in that exact order, otherwise the hot coffee will melt the ice. Blend until smooth and frothy, 30 -45 seconds. Transfer to mason jars and serve immediately.

PS. Feel free to adjust the condensed milk to your liking since its used as a sweetener!





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