An exotic blend of spices and a touch of sweetness from coconut sugar make this iced coffee the star of your morning! My version of Vietnamese iced coffee has cardamom, black peppercorns, and it's sweetened with coconut sugar. This recipe is presented by my friends at Organic Valley.


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

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Makes 4 glasses

You will need:

2 cups water

1 1/2 cup coconut sugar

4 cinnamon sticks

4 cloves

5 black peppercorns

10 cardamom pods

2 cups cold brew concentrate

1 cup Organic Valley Half & Half

ice

  1. Start with 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. Pour 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.

TIP:

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An exotic blend of spices and a touch of sweetness from coconut sugar make this iced coffee the star of your morning! My version of Vietnamese iced coffee has cardamom, black peppercorns, and it's sweetened with coconut sugar.
Photography by Paul "Sweet Paul" Lowe

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