Vegan Vietnamese-Style Iced Coffee

A Daphne Oz Recipe

Our friends and partners at ThriveMarket.com, in conjunction with Daphne Oz have shared Daphne’s recipe for Vietnamese-Style Iced Coffee. It’s a Kick Ass cup of joe, using a sweet coconut milk infusion made with vanilla, dates, and cardamom instead of the condensed milk that traditional versions call for. The result is a slightly healthier, still-decadent drink that vegans can enjoy, too!


DAPHNE OZ’S VEGAN VIETNAMESE-STYLE ICED COFFEE RECIPE

Yield: 4 (6-ounce) servings
Active Time: 30 minutes
Total Time: 13 hours

INGREDIENTS

For the cold-brew coffee

1 cup Kicking Horse Kick Ass Dark Roast Whole Bean Coffee
4 cups cold water

For the iced coffee drink

1 cup light coconut milk
4 Medjool dates, pitted
¼ teaspoon ground cardamom
Pinch of kosher salt
1 vanilla bean, split lengthwise
2 cups strong cold-brewed coffee
2 tablespoons maple syrup (optional)
Ice

INSTRUCTIONS

Make the cold-brew coffee

Grind coffee beans on coarse setting and add to French Press coffeemaker or a large container. Add cold water. Stir to combine and let sit on countertop for 12 hours or overnight. Press the coffee (if using French Press) or strain through a fine-mesh sieve lined with cheesecloth. The resulting liquid is a cold-brew concentrate to be used in the recipe. (To make a standard cup of cold-brew coffee, mix 2 parts water to 1 part concentrate. Heat or enjoy cold.)

Make the iced coffee drink

In a small saucepan, combine the coconut milk, dates, cardamom, and salt over medium-high heat. Bring to a simmer then scrape the vanilla seeds out of the pod, and into the liquid before adding the whole pod. Cover and bring the entire blend to a simmer again. Remove from heat, uncover, and cool for 20 minutes.
Discard the vanilla pod, then pour the mixture into a blender and blend until well combined and smooth.
Fill 4 glasses with ice. Divide the date milk evenly between the glasses (should be about ¼ cup per glass) then add ½ cup of cold-brewed coffee concentrate to each glass. For a sweeter drink, stir in a little maple syrup. Serve with a straw and a smile!

From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. All rights reserved.