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I am usually a coffee purist; coffee should be strong and black, no cream or sugar. When I read this recipe by Food + Word, my curiosity was aroused. I have previously enjoyed Vietnamese coffee and do like the idea of pumpkin spice syrup. Plus, I know plenty of coffee freaks at work who would like this syrup if it turned out I did not. Sadly for them, I love it!

Pumpkin Spiced Vietnamese Iced Coffee (from Food + Word)

  • 6 oz freshly brewed coffee, chilled
  • 1 oz pumpkin spice syrup
  • 4 oz whipping cream (for a lower calorie option, use half 1% milk and half of the cream)
  • 1 oz sweetened condensed milk

Fill a tall glass with ice. Pour the chilled coffee, pumpkin spice syrup, cream and sweetened condensed milk into the glass, and stir well to combine.

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