Vietnamese Recipe for Iced Coffee
INGREDIENTS- 1 1/2 cups large black or white tapioca pearls
- 1/2 cup gourmet dark roast coffee powder
- 2 1/2 cups water
- 2 tbsp sugar
- 1/3 cup sweetened condensed milk
- 2 cups crushed ice
- 1/2 cup cream
If you prefer a lighter version of this, subsitute the cream with milk.
- To cook the tapioca pearls, bring a pot of water to boil first
- Add in the pearls and cook till they become tender and bigger (about 10 to 15 mins)
- Drain the pearls in a colander then put them into a bowl
- Sprinkle with 1 tbsp of sugar and stir to coat well
- Set aside
- Place the coffee into a pot and add hot water to it
- Let mixture rest for 7 to 10 mins then strain the mixture through a fine sieve or coffee filter
- Discard the leftover solids
- Add in the remaining sugar and condensed milk into the coffee
- Stir to mix well and set aside to chill in the refrigerator
- To serve: place about 2 tbsps of the tapioca pearls at the bottom of each tall glass
- Fill the glass with crushed ice
- Pour the coffee mixture almost to the rim with milk or cream
- You can also blend the coffee mixture along with ice and milk in a blender (do not add pearls)
- Serve with a straw and small spoon in each glass
TIP: Alternatively you can brew the ground coffee in a coffee maker using a filter. You should get at least 2 cups of very rich and strong coffee.
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Enjoy this free vietnamese dessert recipe for making vietnamese iced coffee
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