Vietnamese Iced Coffee with Organic Valley

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Recipe by Sweet Paul

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

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

2 MIN PREP

10 MIN COOK

12 MIN TOTAL

4 servings

Ingredients

2 cups water

A small bowl of sugar.

1 ½ cup coconut sugar

A small bowl of sugar.

4 cinnamon sticks

4 cloves

5 black peppercorns

10 cardamom pods

2 cups cold brew concentrate

1 cup Organic Valley Half & Half

ice

Directions

Start with creating the syrup. Place water, sugar, cinnamon, cloves, pepper and cardamom in a saucepan and bring to a boil.

Let the mixture simmer for 5 minutes.

Cool and strain.

Place coffee, Organic Valley Half & Half and 1/2 cup of the syrup in a cocktail shaker. Add ice and shake well.

Pour into glasses and enjoy.

© Sweet Paul Magazine 2023. All rights reserved.

A piece of cream-glazed blueberry coffee cake on a small plate with a fork and the whole cake in a dish on the side.

Related Recipe

Cream-Glazed Blueberry Coffee Cake

Product used in this recipe

Lowfat 1% Buttermilk, Pasteurized, Quart

Unsalted Butter, 1 lb, 4 quarters

Large Eggs, One Dozen

Half & Half, Ultra Pasteurized, Pint

Organic Valley

© Organic Valley 2023.
All rights reserved.

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