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Fruity and Sweet - Novice - Rocks glass
Vietnamese coffee is strong, thick and wonderfully sweet thanks to the use of creamy condensed milk. It’s traditionally enjoyed both hot or cold, and when poured over ice, is the perfect way to escape the heat.
Our spiked iced coffee recipe by the Amateur Mixologist uses Chivas Mizunara as its base, as its slight floral flavours are ideal alongside the creaminess of the condensed milk.
For a genuine and local experience, use a Vietnamese phin filter over the top of the drink instead of brewed espresso.
Vietnam is the second largest coffee producer in the world after Brazil – try using Vietnamese coffee beans in the espresso for a truly authentic taste.
