This stuff is so good. So, so, so good, and so easy to shake together in the morning! That’s right, I like to shake my iced coffee, boba-shop style :). From my relatively small batch of cold brew (I only made 8 cups of it, compared to The Pioneer Woman’s 8 quarts!), I’ve been able to make creamy, scrumptious Vietnamese iced coffee for myself a few times, my husband a few times, my mom, and my friend Jamie! They all really enjoyed it, and I think you will, too!
While they are both canned dairy products, condensed milk is a thick, oozy, super sweet product that has a completely different effect than evaporated milk, which just tastes like rich milk to me. I use it for things like my Hong Kong Milk Tea. You cannot substitute one for the other. Condensed milk is the stuff you drizzle over your shaved snow, shaved ice, or use in key lime pie. Evaporated milk is more similar to half-and-half. Be sure to get the right one!
As for the “splash” ingredient, The Pioneer Woman recommends half-and-half, but I have experimented with splashing in both heavy cream and then whole milk, and I liked it equally well both ways.
After you’ve added all your ingredients, be sure to stir it up really well, otherwise the condensed milk settles on the bottom and it gets too sweet at the end (or the beginning, if you’re using a straw)… although I guess if it came down to it, you could just add more coffee and milk and then enjoy some more of this scrumptious beverage! :). If you like your iced coffee creamy and sweet, you have to try this recipe. So easy, so delicious!!
Vietnamese Iced Coffee
From The Pioneer Woman
Makes 1 cup