Thursday, 21 May 2015

Spiced Vietnamese Coffee Shots Recipe

A few months back I'd read somewhere that Vietnamese coffee is made using sweetened condensed milk instead of milk. Since then the idea has stuck in my head because I simply love condensed milk. And that is ironical because I don't like milk much.

Spiced Vietnamese Coffee Shots Recipe
Making Vietnamese coffee has been in my head for some time now. But I've never had a chance to get a tin of condensed milk in a while. It has a lot of condensed milk in it and it gets pretty difficult to finish it all at one go. So when aaji (my grandmother-in-law) made kheer last week, we got a can of condensed milk. And I had enough left over to try out making Vietnamese coffee. 

I first tried the regular version of Vietnamese coffee with plain coffee and condensed milk to come to a basic Vietnamese coffee recipe. Then, being me, I thought of ways to make it interesting, because there's no fun in doing a traditional recipe that you can easily find on the internet. And with that push, I came up with this twist to the traditional Vietnamese coffee recipe: Spiced Vietnamese Coffee Shots Recipe

Spiced Vietnamese Coffee Shots Recipe
 These Spiced Vietnamese Coffee shots combine the full-bodied taste of coffee with hints of aromas from spices and the buttery sweetness (don't tell me you've never noticed this!) of condensed milk. It can be served as a substitute for your afternoon coffee or as a coffee course after a dinner party. Of course, you can have it like Vietnamese people have it: any time of the day... morning, noon and night!

Spiced Vietnamese Coffee Shots Recipe

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Serves: 3


1 cup water
1 star anise
1/2 tsp cinnamon powder
2 tbsps coffee powder (preferably Vietnamese coffee powder)
1 1/2 tbsps sweetened condensed milk


Combine the water with the star anise and cinnamon powder. Bring to a boil. Simmer on a low flame for 2 minutes.

In the meanwhile pour 1/2 tbsp of sweetened condensed milk in each shot glass.

To make the coffee decoction use a coffee filter if you have one. If not, you can use my method as described here. If you're using instant coffee, just add it into the water itself.

Pour this coffee slowly in a thin trickle over the condensed milk in the glasses. It will form two layers.

Serve hot with a stirrer.