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Vietnamese Iced Coffee

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".

Vietnamese iced coffee with a straw.

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

2 min Prep10 min Cook12 min Total
2 min Prep•10 min Cook•12 min Total
4 Servings
Vietnamese iced coffee with a straw.
2 min Prep10 min Cook12 min Total
2 min Prep•10 min Cook•12 min Total
4 Servings

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

Cooking Mode

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Ingredients

  • 2 cups water
  • 1 ½ cup coconut sugar
  • 4 cinnamon sticks
  • 4 cloves
  • 5 black peppercorns
  • 10 cardamom pods
  • 2 cups cold brew concentrate
  • ice

Directions

  1. Start with creating the syrup. Place water, sugar, cinnamon, cloves, pepper and cardamom in a saucepan and bring to a boil.
  2. Let the mixture simmer for 5 minutes.
  3. Cool and strain.
  4. Place coffee, half & half and 1/2 cup of the syrup in a cocktail shaker. Add ice and shake well.
  5. Pour into glasses and enjoy.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Start with creating the syrup. Place water, sugar, cinnamon, cloves, pepper and cardamom in a saucepan and bring to a boil.
  2. Let the mixture simmer for 5 minutes.
  3. Cool and strain.
  4. Place coffee, half & half and 1/2 cup of the syrup in a cocktail shaker. Add ice and shake well.
  5. Pour into glasses and enjoy.

© Sweet Paul Magazine 2026. All rights reserved.

© Sweet Paul Magazine 2026. All rights reserved.