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Creamy Vietnamese Iced Coffee Affogato Float

creamy vietnamese iced coffee affogato float - featured image
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A refreshing and indulgent summer treat combining strong Vietnamese coffee or espresso with sweetened condensed milk and creamy vanilla ice cream, creating a delightful affogato float.

Ingredients

Scale
  • 2 shots (60 ml) strong brewed Vietnamese coffee or espresso
  • 2–3 tablespoons sweetened condensed milk
  • 1–2 scoops vanilla ice cream
  • Ice cubes (preferably large)
  • Optional: chocolate shavings or cocoa powder for garnish
  • Optional: sweetened coconut milk or almond milk as dairy-free substitute
  • Optional: pinch of cardamom or cinnamon for spice
  • Optional: fresh or frozen berries for variation
  • Optional: splash of coffee liqueur or rum for alcoholic twist

Instructions

  1. Brew about 2 shots (60 ml) of strong coffee using an espresso machine or Vietnamese drip filter.
  2. While the coffee is hot, stir in 2 to 3 tablespoons of sweetened condensed milk until fully dissolved.
  3. Fill a tall glass with large ice cubes.
  4. Add 1-2 generous scoops of vanilla ice cream over the ice.
  5. Slowly pour the sweetened coffee over the ice cream, allowing it to foam and bubble.
  6. Optionally, garnish with chocolate shavings, cocoa powder, or a pinch of cinnamon or cardamom.
  7. Serve immediately with a spoon and straw to enjoy the creamy, bittersweet layers.

Notes

Use strong, bold coffee for best flavor. Keep ice cream cold until serving to prevent quick melting. Large ice cubes melt slower and keep the drink chilled longer. Adjust condensed milk to taste for sweetness balance. For dairy-free, substitute ice cream and condensed milk with plant-based alternatives.

Nutrition

Keywords: Vietnamese iced coffee, affogato float, iced coffee dessert, summer coffee drink, creamy coffee float, espresso float, sweetened condensed milk coffee

Find it online: https://rowanrecipes.com/creamy-vietnamese-iced-coffee-affogato-float-easy-recipe-for-summer-delight/