Ginger-Honey Vietnamese Iced Coffee

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 5 min Serves 1 Cocktails cuisine 220 cal/serving

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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

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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.