Ginger-Lemongrass Infused Vietnamese Iced Coffee

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 developed and reviewed.

A refreshing twist on classic Vietnamese iced coffee, infused with aromatic ginger and lemongrass for a bright, spicy note. This Vietnamese-inspired recipe, ready in about 15 minutes, brings together coarsely ground dark roast coffee, boiling water, sweetened condensed milk 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 130 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: 10 min Cook: 5 min Serves 1 Vietnamese cuisine 130 cal/serving

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Ingredients

3 tbsp coarsely ground dark roast coffee
6 oz boiling water
2 tbsp sweetened condensed milk
1 inch piece, thinly sliced fresh ginger root
1 stalk, bruised and chopped fresh lemongrass stalk
1 cup ice cubes

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Instructions

Step 1: Place 3 tablespoons of coarsely ground dark roast coffee, 1 inch of thinly sliced fresh ginger root, and 1 bruised and chopped lemongrass stalk into a heatproof French press or drip coffee maker.
Step 2: Pour 6 ounces of boiling water over the mixture, stir gently, and let steep for 5 minutes to imbibe the flavors.
Step 3: Slowly press the plunger down or strain the coffee mixture through a fine sieve to remove solids, capturing the infused coffee.
Step 4: In a tall glass, pour 2 tablespoons of sweetened condensed milk and add 1 cup of ice cubes.
Step 5: Pour the hot infused coffee over the ice and condensed milk, stirring gently until the milk is fully incorporated and the drink is chilled.
Step 6: Serve immediately and enjoy the balance of bold coffee with bright ginger and lemongrass aromas.