Ginger-Spiced Vietnamese Coffee Cocktail

By AislePrompt Editorial · ·

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 creamy cocktail blending robust Vietnamese coffee with warming ginger and sweetened condensed milk for a rich, indulgent sip. This Vietnamese recipe, ready in about 6 minutes, brings together strong brewed Vietnamese coffee, cooled, vodka, 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 280 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: 6 min Serves 1 Cocktails cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Fill a cocktail shaker halfway with ice cubes (about 1 cup).
  2. Step 2: Pour in 2 oz cooled strong Vietnamese coffee, 1.5 oz vodka, 1 oz sweetened condensed milk, and 1/2 oz fresh ginger juice.
  3. Step 3: Shake vigorously for 15 seconds until well chilled and creamy.
  4. Step 4: Strain into a rocks glass filled with fresh ice cubes.
  5. Step 5: Garnish with a thin slice of candied ginger placed on the rim for aroma and visual appeal.

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