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Easy

10 mins

MIZUNARA ICED COFFEE

Sweet

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.

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MAKE IT YOURSELF

ingredients

method

MIZUNARA ICED COFFEE

Rocks or Tumbler glass

50 ml
Chivas Mizunara
20 ml
Sweetened Condensed Milk
25 ml
Fresh Espresso
1 pinch
Salt
Orange Zest, to garnish
Grated Hazelnut, to garnish

MIZUNARA ICED COFFEE

Rocks or Tumbler glass

50 ml
Chivas Mizunara
20 ml
Sweetened Condensed Milk
25 ml
Fresh Espresso
1 pinch
Salt
Orange Zest, to garnish
Grated Hazelnut, to garnish

PRO TIP

For a genuine and local experience, use a Vietnamese phin filter over the top of the drink instead of brewed espresso

1

/3

POUR

Add Chivas Mizunara, sweetened condensed milk and salt to a glass with ice and stir all ingredients together

2

/3

ADD THE COFFEE KICK

Add espresso and stir again

3

/3

SERVE

Grate orange zest and hazelnut over the top of the drink and serve

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KEEP IT REAL

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.

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