Ingredients
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1 cup strong Vietnamese-style cold brew coffee (or your favorite dark roast cold brew) vietnamese-style cold brew coffee1 cup strong Vietnamese-style cold brew coffee (or your favorite dark roast cold brew)
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1/2 cup coconut milk (full-fat, chilled) coconut milk1/2 cup coconut milk (full-fat, chilled)
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2 soft Medjool dates, pitted medjool dates2 soft Medjool dates, pitted
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1/2 teaspoon vanilla extract vanilla extract1/2 teaspoon vanilla extract
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1/4 teaspoon ground cardamom ground cardamom1/4 teaspoon ground cardamom
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Pinch of sea salt sea saltPinch of sea salt
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Plenty of ice cubes ice cubesPlenty of ice cubes
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Optional: toasted coconut flakes or coffee beans for garnish toasted coconut flakesOptional: toasted coconut flakes or coffee beans for garnish
Directions
Blend the coconut milk, dates, vanilla, cardamom, and salt until smooth. Pour cold brew over ice in a glass, top with the creamy coconut mixture, garnish, and serve. For the most authentic flavor, use Vietnamese robusta beans for your cold brew. You may substitute maple syrup or coconut sugar for dates if preferred.
Steps
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1
Done
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Place the chilled coconut milk, pitted dates, vanilla extract, ground cardamom, and a pinch of sea salt into a blender. |
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2
Done
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Blend on high until completely smooth and creamy. Taste and adjust sweetness if desired. |
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3
Done
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Fill a tall glass with plenty of ice cubes. |
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4
Done
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Pour the cold brew coffee over the ice. |
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5
Done
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Slowly pour the coconut-cardamom cream over the coffee, allowing a beautiful swirl to form. |
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6
Done
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Top with toasted coconut flakes or a few coffee beans for garnish, if desired. |
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7
Done
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Stir before drinking or enjoy the layered effect! |
