Vietnamese Iced Herbal CoffeeSkip to Recipe
Can you feel the summer coming? We sure can! You know what that means, the days get longer and the nights get shorter while the temperature rises and the drinks get colder. It was time to make an iced drink in preparation for the summer. That’s why I decided to create the Vietnamese Iced Herbal Coffee, which is a re-creation of one of my favorite drinks. I have to say, it turned out amazing and was super easy to create (3-4 ingredients)!
A quick back story, I used to go to this special Thai restaurant in Irvine, California that had the absolute BEST Vietnamese iced coffee drinks. It was oh so creamy, and filled with sugar and all sorts of deliciousness. I would literally go there for just the drink and spring rolls. However, I went sugar-free and that drink is now a no-go. So, I decided to re-create my own version that is sugar-free and caffeine-free (or maybe a hint, if you choose Dirty RASA) while still having that creamy, cool texture perfect for a Southern California summers day. My creation even contains added health benefits with all of the adaptogens found in RASA.
For all of my recent latte recipes (Rose Cacao Herbal Coffee Love Latte and Everyday Adaptogenic Herbal Coffee Latte), I’ve been using RASA Herbal Coffee. I choose RASA because I love that it’s filled with beneficial adaptogens, herbs, and the option to be caffeine-free. All of those benefits while still tasting amazing and just like your everyday cup of coffee!
For this recipe, I chose to steep the RASA to use as the coffee base for my latte. RASA is extremely easy to make and can be done in a similar fashion to the teas you enjoy or coffee that you make. When I create RASA, I use a French Press to steep it. The trick to making proper Vietnamese Coffee is to use sweet and condensed milk.
Being sugar-free and dairy-free presented a little challenge. However, thanks to the wonderful coconut, I was able to concoct a sweet and smooth alternative for all lifestyles! I used coconut cream to add that heavier cream feeling. I also added a pinch of pure stevia and vanilla bean powder to give it the proper sweetness and spice necessary for a sweet and condensed milk alternative. The next step was to mix the RASA and the sweet and condensed milk to make our Vietnamese Iced Herbal Coffee.
So how did it turn out? Absolutely delicious! You can take my word for it and Dan’s! He’s an avid coffee drinker and enjoys all different types of lattes and coffee creations. He was thrilled when I shared it! Not only did it taste amazing, but if you want that beautiful Instagram latte for your feed this is it! It swirled and mixed together so beautifully when the herbal coffee met the coconut cream. Talk about an Instagram dream come true!
In all seriousness, I really hope you enjoy the Vietnamese Iced Herbal Coffee. Make sure to share your creations with me on Instagram by tagging @mytinylagunakitchen, I’d love to see your creations! xoxoxo
- 3 tablespoons of RASA herbal coffee blend of choice (use MYTINYLAGUNA for 20% off)
- 3 cups of boiling water
- 1 can of coconut milk
- stevia or maple syrup to taste
- 1/4 teaspoon of vanilla bean powder
- 10 ice cubes
- In a large french press add boiling water to the RASA herbal coffee.
- Let steep for 5-10 minutes.
- Pour strained herbal coffee blend into a mason jar and put in the fridge overnight or for a few hours.
- When ready to make your drink, get out the coconut milk.
- On a stovetop pour the coconut milk into a pan, whisk in vanilla, and sweetener of choice.
- Get out your glasses, and pour the coconut milk into the bottom of the glasses.
- Add in the ice.
- Pour the cold-brewed herbal coffee into the mixture