Sips, Sweets & Snacks

Vegan Rose-Infused Vietnamese Style Iced Coffee

Now don’t get me wrong, we’re firmly on team tea around here, but even pastel fairy people get tired and sleep deprived sometimes, and for those days we turn to coffee.

We’ve been working full steam ahead on fun Summer projects, so last week I picked up a bag of La Esperanza from the Pilot Coffee Tasting Bar to help boost our energy levels at home. With notes of lime and sugar cane, this coffee sounded like the perfect flavour to make our first ever batch of cold brew with, plus the pink packaging didn’t hurt.

Johanna and I both prefer our coffee milky and sweet, but we wanted to take things to the next level when it came to cold brew. We’ve both been trying to cut down on our dairy intake recently, so we set out to make our own version of sweet condensed milk with a touch of rose and honey. The end result? A floral, dairy-free version of Vietnamese-style iced coffee.

Scroll down for the recipe //

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Ingredients //

6 T Fresh ground coffee (we used Pilot’s La Esperanza Blend)
Coffee Filters
1 Can of full fat Coconut Milk
1/4 cup Honey
1/4 t Rose water
Fresh mint for garnish

Recipe //

Make a batch of Cold Brew coffee the night before. To make your own cold brew simply place 6 heaping teaspoons of coffee grounds in a medium to large sized mason jar. Fill it with water, seal and let it sit at room temperature for about 6 hours – line the top of a pitcher with one or two coffee filters and slowly pour the coffee from the mason jar through it. Once the grounds have been separated put the coffee in the fridge to chill.

The “condensed milk” portion can also be made in advance and stored in the fridge for about 2 weeks. Start by bringing a can of coconut milk to a boil on the stovetop, whisk regularly to prevent burning. Reduce the heat to medium-low, add the honey (or sweetener of your choice) and the rose water. Whisk until its completely dissolved and simmer for 30-45 mins until it has reduced to have the volume. Let cool completely.

In a glass of ice, pour cold brew to 3/4 of the way full. Stir in approx. 3 tablespoons of “condensed milk” and garnish with a sprig of fresh mint!

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2 comments

  • Sounds and looks deeeeeelish! Love your gold straws. 🙂

  • Hey,

    Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? this will be perfect or not give me some suggestion

    Thanks
    Debra

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