Totally Indulgent Iced Coffee

Recipe and photo by Tami Ganeles Weiser Yield:  2 drinks
Prep Time:  10 minutes Cook Time:  0 minutes

Totally Indulgent Iced Coffee

This is my take on a classic Vietnamese coffee. The use of sweetened, condensed milk was likely born of necessity in the steamy subtropical climate when refrigeration was largely unavailable. Today, it’s a delicious indulgence. The tamarind adds a lively note. You can brew up a pot of coffee and throw it in the fridge in advance—and then whip up this refreshing pick-me-up in minutes.


½ cup sweetened condensed milk

½ teaspoon tamarind paste

1 teaspoon Vietnamese (Saigon) cinnamon

3 cups brewed coffee, chicory (New Orleans) coffee such as Café Du Monde strongly preferred, well chilled

2 cups ice cubes


  1. Combine the condensed milk, tamarind paste, and cinnamon in a blender and blend until fully combined.
  2. Add the cold coffee, and blend until combined.
  3. Divide the ice evenly between 2 tall glasses. Divide the coffee between the glasses and serve immediately.

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