10 oz glasses
1 Large Cocktail Shaker
4 tablespoon Eagle Brand® Sweetened Condensed Milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon Vanilla bean Paste
2/4 teaspoon maple syrup
1 Vietnamese Coffee Filter
4 tablespoon Chicory Coffee
1 cup hot water
1/2 cup ice cubes
20 ounce crushed ice
To brew Vietnamese style coffee you will need to use a Vietnamese coffee filter to unmask the rich flavors of the chicory coffee. Depending on the size of your coffee filter you will have to brew either a single serving twice or if large enough you may brew all 4 TBSP together.
For single serving filter: Add 2 TBSP of chicory coffee to filter and press down firmly with the secondary filter to ensure a slow and steady, strong flavored brew. Add 1 TBSP of hot water to “blossom” the coffee grounds. Wait about 30 seconds, then slowly add the additional 1/3 cup hot water. Repeat this process if single serve, or double these ingredients if you have a larger filter.
As your coffee is finishing up, prepare the cocktail shaker with 4 TBSP of Eagle Brand Condensed Milk and the Pumpkin Spices! Add in your brewed Vietnamese coffee along with cubed ice about 3/4 full. Shake vigorously for about 30 seconds.
Prepare the serving glasses by completely filling with crushed ice.
Remove top from the cocktail shaker and serve Pumpkin Spiced Vietnamese Coffee through strainer.
Garnish with a fresh cinnamon stick and ENJOY!