Keurig Brew Over Ice Vietnamese Coffee

By adding a tablespoon or two of sweetened condensed milk to your ice coffee, you too can indulge in Vietnamese Iced Coffee.
Vietnamese Ice Coffee

Peter Block

"For this recipe, I tried a Keurig Brew Over Ice and made it into a Vietnamese Coffee.  What exactly is Vietnamese coffee?  It is simply coffee combined with sweetened condensed milk and ice.  But why the name Vietnamese coffee?  In researching the origin of this coffee recipe, I learned that coffee was introduced to the Vietnamese in the 19th century.   The French like milk in their coffee.   But there was a limitation on the availability of milk.  So they started to use sweetened condensed milk.  And there you have it." - Peter Block of  Feed Your Soul Too

1
Servings
759
Calories Per Serving
Deliver Ingredients

Ingredients

  • K-cup regular Donut Shop Sweet & Creamy
  • 2  Tablespoons  sweetened condensed milk
  • 1 1/2  Cup  ice (or simply fill the glass)

Directions

Brew coffee according to your Kuerig instructions. To assemble, fill a glass with ice, grab the sweetened condensed milk and the coffee. Next, pour the coffee over ice. Finish by adding a heaping tbsp of the sweetened condensed milk. Serve and Enjoy!

Nutritional Facts

Total Fat
33g
47%
Sugar
42g
47%
Saturated Fat
18g
75%
Cholesterol
40mg
13%
Carbohydrate, by difference
95g
73%
Protein
22g
48%
Vitamin A, RAE
79µg
11%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
751mg
75%
Choline, total
116mg
27%
Fiber, total dietary
2g
8%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
92mg
29%
Niacin
1mg
7%
Pantothenic acid
2mg
40%
Phosphorus, P
595mg
85%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
350mg
23%
Vitamin D (D2 + D3)
1µg
7%
Water
177g
7%
Zinc, Zn
3mg
38%

Vietnamese Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Vietnamese Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.