Oh my goodness…If you have never had a Vietnamese Iced Coffee, you are missing out! They taste like a chocolate coffee milkshake. They. Are. The. Best. Seriously. Up until now, I have always had to take a lactaid before enjoying one, but I still suffered from my lactose intolerance even with the lactaid help. It was a vicious cycle: it made me so happy to drink the coffee! And then my tummy felt sad after. I am SO glad I decided to try to make a vegan version! It was out of this world, and I felt wonderful. The best part is that both the coffee and the vegan condensed milk can be kept in the fridge for about a week and enjoyed whenever you get the inclination to make a quick trip to vegan iced coffee heaven. I will be enjoying these a lot this summer.
Vietnamese Iced Coffee
1/2 cold brewed coffee + ½ vegan condensed milk over ice! (recipes below)
Cold Brewed Coffee
2 cups coarse ground good dark coffee beans. I use a good but inexpensive one from Trader Joe’s. Look for French roast and other dark roast beans. The cold brewing takes all the acidity out of the coffee but the left over flavor is concentrated. You’ll want good coffee!
4 cups water
1 large bowl
1 french press or a very fine strainer
Put your coarsely ground dark coffee grounds in the bowl and cover with water. Stir. Cover with plastic wrap and leave it on the counter, or put it in the fridge, for 8-12 hours (or even longer!). When done, I poured mine into my French press to strain it. Then I put the coffee in a glass container and into the fridge until I was ready to use it.
You can use this to make regular iced coffees, an Americano (just add ½ hot water and ½ coffee), or use it over ice cream!
Vegan Condensed Milk
2 cans full-fat coconut milk (I use the Whole Food’s brand!)
½ cup sugar of choice (I used white sugar, but I want to try brown sugar next time, and maybe even coconut sugar. You can also use honey if you’d like).
In a small saucepan, add milk. Bring to a boil whisking frequently. Be careful it doesn’t boil over! Tip: lay a wooden spoon over the top of the pot, it will keep from boiling over. Lower heat to a simmer and add your sugar. Whisk to combine and until completely dissolved, and keep stirring frequently for about 45 minutes or until milk is reduced by half.
Remove from heat and let cool on a back burner. Once cool, put in a sealable glass container and store in the fridge for up to a week! Wait until cool to use in any recipe.
You can use this milk in any recipe that calls for condensed milk! I’m going to try it in macaroons soon.
condensed milk inspiration from: Detoxinista