It’s been a while since we posted a fun drink on the blog and so we decided it was about time! Now before we get into the details of this creamy treat, we have to shout out a disclaimer – this is NOT a traditional Vietnamese Coffee. This warm drink is the CUT spin on a traditional bevy.
Inspired by the robust dark roast Vietnamese coffee bean, we also chose to use a dark roast bean. This one grown in Nicaragua and Costa Rica. It’s one of our favourites – Organic Black Bear from Mountain Blends Coffee Roasters. Using a french press, we brewed a dark, strong coffee. The darker, the more complex, the richer, the more full bodied coffee bean…the better!
While the coffee is brewing, go ahead and add a generous amount of condensed milk into the bottom of your glass or mug. Then…if you want something extra special, add an once of rum! Get creative with this add-in. We tried all sort of different varieties. Coconut rum, banana rum, chocolate rum…the list could go on and on. We’re pretty sure there wasn’t a rum we didn’t like! Just a reminder to always check the ingredients label, and ensure no glutenous ingredients have snuck into the rum/liquor before adding it to your coffee. One we highly suggest though for this recipe is a banana rum…hhhhmmmm.
Condensed milk and rum waiting, pour in your dark roast coffee once brewed. Add a cinnamon stick and let your bevy sit for a couple minutes to let all the flavours fuze. Then go ahead and give it a good stir with your cinnamon stick. Take a sip!
Don’t miss out on adding the cinnamon stick! It makes the drink;)
Vietnamese CoffeeCourse: Beverage, dessert, treatCuisine: Canadian, VietnameseDifficulty: easy
A spin on the traditional. A robust dark coffee infused with condensed milk and banana rum, stirred with cinnamon – perfection.
1 oz brewed espresso or dark roast coffee
½ oz sweetened condensed milk
½ oz rum
1 cinnamon stick
- Brew a dark roast coffee or espresso. The darker, the more complex, the richer, the more full bodied…the better!
- Add first the condensed milk to glass or small espresso type of mug.
- Layer condensed milk with rum. (*optional)
- Pour hot brewed coffee to fill cup.
- Add cinnamon stick and let sit for a couple minutes to allow flavours to fuze.
- Using cinnamon stick, stir everything well.
- Enjoy our spin of tradition,
Stacey and Meg