Ice Block Vietnamese Coffee Recipes

These Ice Block Vietnamese Coffee transform the hot coffee treat into a cold one.

Ice Block Vietnamese Coffee Recipes

INGREDIENTS

• 400 ml espresso (see note)
• 3 whole cardamom pods
• 2 whole cloves
• 1 cinnamon quill
• 140 ml milk
• 150 ml sweetened condensed milk

How to make Ice Block Vietnamese Coffee

1. Place coffee and spices in a saucepan and bring to a simmer over medium heat. Remove from heat and stand for 15 minutes to infuse. Refrigerate for 10 minutes or until cooled.
2. Meanwhile, combine 80ml (1/3 cup) milk and 1 tablespoon sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. Remove from heat and cool slightly. Divide milk mixture among moulds, then freeze for 30 minutes or until frozen.
3. Strain coffee into a bowl, discarding spices, then whisk in remaining 60ml (1/4 cup) and 130ml condensed milk. Pour coffee mixture into moulds, top with mould lids or insert icy pole paddles and freeze for 2 hours or until frozen.
4. Place moulds under cool running water to release icy poles. Serve immediately.

NOTES

• Allow an extra 2 1/2 hours to freeze icy poles.
• We made espresso using a French press (coffee plunger). We don't recommend using instant espresso powder.