Vietnamese Coffee is a rich, dark roast that is slowly dripped through a small metal filter. More often than not, the coffee grinds are mixed with a chicory blend that gives the coffee a “woody” flavor profile. With a spoonful of rich condensed milk, it’s called Cà Phê Sữa and without it’s called Cà Phê Đen.
For this month’s Delicious Vietnam, I decided to utilize Cà Phê Sữa to make one of my favorite treats — Sinh Tố or Vietnamese Shake. In Việt Nam, Sinh Tố is usually made with fruits such as pineapples, mangoes, and avocados. It’s blended with milk, condensed milk, and ice to make a deliciously refreshing treat. But since I’m a major caffeine addict, I thought a Cà Phê flavored Sinh Tố would be the best of both worlds.
Instead of milk, I opted for Vanilla Ice Cream. And with the use of slow dripped Vietnamese coffee, this “shake” has a completely different flavor than any coffee shake you’ve ever tasted. It’s all in the chicory!
Don’t be surprised if your nearest mega-coffee-shop started offering Sinh Tố Cà Phê!
Sinh Tố Cà Phê (Vietnamese Coffee Shake)
5 Ounces Freshly Brewed Vietnamese Coffee
2 Heaping Scoops Vanilla Ice Cream
1/2 Cup Crushed Ice
1 Tablespoon Condensed Milk
While the Vietnamese Coffee is slightly warm, stir in the condensed milk until it’s combined. Allow the coffee to cool to room temperature. Once cooled, pour coffee mixture into a blender and add ice cream and crushed ice. Pulse/blend the contents until smooth.
**This is my submission to Delicious Vietnam #12, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. For more information, please visit Delicious Vietnam**