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Vietnamese iced coffee with a straw.
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Recipe by Sweet Paul

Paul “Sweet Paul” Lowe is guided by his grandmother’s motto: “fullkommenhet er kjedelig”—that’s Norwegian for “perfection is boring.” Born in Oslo, Paul’s grandmother and great aunt instilled in him a love for cooking and crafting that carried over to his career in New York, where he serves as the creative guru behind the quarterly "Sweet Paul Magazine".

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Vietnamese Iced Coffee

An exotic blend of spices and a touch of sweetness from coconut sugar make this iced coffee the star of your morning!

2 MIN PREP
10 MIN COOK
12 MIN TOTAL
4 servings
Ingredients
2 cups water
A small bowl of sugar.
1 ½ cup coconut sugar
A small bowl of sugar.
4 cinnamon sticks
4 cloves
5 black peppercorns
10 cardamom pods
2 cups cold brew concentrate
1 cup Organic Valley Half & Half
ice

Directions

Start with creating the syrup. Place water, sugar, cinnamon, cloves, pepper and cardamom in a saucepan and bring to a boil.
Let the mixture simmer for 5 minutes.
Cool and strain.
Place coffee, Organic Valley Half & Half and 1/2 cup of the syrup in a cocktail shaker. Add ice and shake well.
Pour into glasses and enjoy.
© Sweet Paul Magazine 2024. All rights reserved.
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