A few years ago, I got to traverse Vietnam from the south to the north. The food was noticeably different at each stop, but one constant was the Vietnamese iced coffee, a dark roast that drips into a cup of ice and sweet, condensed milk. Normally I like my caffeine hot, but when it’s 90 degrees outside, that jolt is better served cold on the cusp of the muggy monsoon season.
The only issue with the drink is that it doesn’t last long enough–it’s a little coffee and a lot of ice–but these Vietnamese coffee popsicles deliver the ice and coffee together, melting slowly to maximize the chill factor and help you cool down a hot afternoon.
Vietnamese Coffee Popsicles Recipe
- 1/2 cup coffee grounds ground for French press
- 2 cups boiling hot water
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk or coconut milk
- Pour coffee grinds into a French press, and pour over about 1/2 cup hot water and swirl coffee grounds and allow to bloom for 1 minute. Add remaining water and steep for 6 minutes, then press. Pour into a liquid measure cup and add sweetened condensed milk and whole milk. Fill the molds evenly and freeze for at least 4 hours or until frozen solid.