Premium Gingerbread Vietnamese Coffee
Craving a holiday-inspired coffee that'll transport you to the bustling streets of Hanoi? This Premium Gingerbread Vietnamese Coffee is your ticket to flavor paradise! Inspired by the rich tradition of Vietnamese coffee culture and the cozy warmth of winter spices, this recipe marries the bold, robust flavors of dark-roasted Vietnamese coffee with the comforting essence of gingerbread.
We start with freshly ground Vietnamese coffee beans, typically a blend of Robusta and Arabica, known for their intense flavor and high caffeine content. The coffee is brewed using a traditional phin filter, allowing for a slow, deliberate extraction that captures every nuance. As the coffee drips, it mingles with a homemade gingerbread syrup, infused with molasses, cinnamon, ginger, and a hint of clove. Topped with a generous layer of sweetened condensed milk and a sprinkle of freshly grated nutmeg, this drink is a harmonious blend of East meets West, tradition meets innovation.
Why You’ll Love This Recipe
Get ready to fall in love with this Premium Gingerbread Vietnamese Coffee! Here's why it'll become your new favorite:
- Unique Flavor Fusion: Experience the perfect balance of bold Vietnamese coffee and warm gingerbread spices.
- Customizable Sweetness: Adjust the sweetened condensed milk to your liking for the perfect level of indulgence.
- Instagram-Worthy Presentation: The layered effect of coffee, spices, and milk creates a visually stunning drink.
- Cultural Exploration: Dive into Vietnamese coffee culture with a festive twist.
- Perfect for Any Season: Enjoy it hot in winter or over ice in summer for year-round delight.
Premium Gingerbread Vietnamese Coffee
Equipment
- 2 Vietnamese phin filters
- 2 serving cups
- Spoon
- Kettle for hot water
- Nutmeg grater
Ingredients
- 4 tablespoons coarsely ground dark roast Vietnamese coffee
- 2 tablespoons gingerbread syrup (homemade or store-bought)
- 4 tablespoons sweetened condensed milk
- 2 cups hot water
- Freshly grated nutmeg for garnish
Instructions
- Add 2 tablespoons of ground coffee to each phin filter and place over a cup.
- Pour a small amount of hot water to bloom the coffee for 30 seconds.
- Fill the phin filter with remaining hot water and allow to drip slowly (about 4-5 minutes).
- In each serving cup, add 1 tablespoon of gingerbread syrup.
- Once the coffee has finished dripping, stir to combine with the syrup.
- Gently pour 2 tablespoons of sweetened condensed milk over the back of a spoon to create a layered effect.
- Sprinkle with freshly grated nutmeg and serve immediately.
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