Ginger-Honey Vietnamese Iced Coffee
A boldly sweet and spicy iced coffee inspired by the vibrant Vietnamese coffee culture of Houston. This Vietnamese recipe, ready in about 5 minutes, brings together strong brewed dark roast coffee, sweetened condensed milk, fresh ginger juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 220 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz strong brewed dark roast coffee
- 2 tbsp sweetened condensed milk
- 1/2 oz fresh ginger juice
- 1/2 oz honey syrup (1:1 honey to water)
- 1 cup crushed ice
- 1 star anise pod
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Brew 4 oz of strong dark roast coffee and let it cool slightly.
- Step 2: In a tall glass, add 2 tbsp sweetened condensed milk, 1/2 oz fresh ginger juice, and 1/2 oz honey syrup.
- Step 3: Pour the warm coffee over the mixture and stir gently to combine.
- Step 4: Fill the glass with 1 cup crushed ice and stir again to chill evenly.
- Step 5: Garnish with 1 star anise pod floated on top for a fragrant touch.
Frequently asked questions
How long does Ginger-Honey Vietnamese Iced Coffee take to make?
Total time is about 5 minutes (5 min prep + 0 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Ginger-Honey Vietnamese Iced Coffee?
Refrigerate any leftover ginger-honey vietnamese iced coffee in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Ginger-Honey Vietnamese Iced Coffee?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Honey Vietnamese Iced Coffee for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Honey Vietnamese Iced Coffee?
Cocktails vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
