| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 6g | 4g | 11g |
| sugars | fibre | protein | salt |
| 11g | 0g | 2g | 0.07g |
Ever since I first tried Vietnamese Cinnamon Spiced Coffee, it’s been a love affair that’s only grown deeper over time. The blend of rich, bold coffee with a hint of sweetened condensed milk and the fragrant kick from Vietnamese cinnamon is nothing short of magical. Growing up in Charleston, I’ve always had a soft spot for robust and aromatic flavors, and this coffee recipe brings a unique twist that keeps me coming back for more.
### A Fusion of Cultures
As someone who loves to travel and explore different culinary traditions, this recipe holds a special place in my heart. The Vietnamese have their unique way of elevating coffee to an art form, and the added touch of cinnamon transports you to a distant street cafe in Hanoi. Yet, the creamy texture reminds me of Southern charm and hospitality, a homage to the comforting flavors I grew up with.
Coffee is a universal love language, and mixing it with sweetened condensed milk is a tradition that harks back to Vietnam’s French colonial past. Adding Vietnamese cinnamon and a splash of vanilla extract gives it that extra depth, akin to savoring a slice of cinnamon-spiced coffee cake but in a cup. It carries a complexity that’s usually reserved for fine wines or gourmet dishes.
### A Healthier Indulgence
What’s great about this Vietnamese Cinnamon Spiced Coffee is its health benefits. Cinnamon is known for its anti-inflammatory properties and can help regulate blood sugar levels. Plus, if you opt to use a lower-fat version of sweetened condensed milk or replace heavy cream with a plant-based substitute, you can make it a tad healthier without compromising on flavor.
This coffee pairs marvelously with simple breakfast dishes such as fruit salads or toast with avocado and poached eggs. If you’re feeling indulgent, it also complements rich, Southern desserts like pecan pie or bread pudding beautifully.
For me, it’s the perfect recipe to share with friends on a lazy Sunday morning or enjoy quietly by yourself on a breezy afternoon. If you’re as captivated by the idea of merging traditions as I am, trust me, this Vietnamese Cinnamon Spiced Coffee will be a delightful addition to your recipe repertoire.
Interested in trying more? Check out [this site](https://www.spruceeats.com/top-vietnamese-coffee-recipes-4686999) for other delightful Vietnamese coffee recipes. And if you’re a fan of spiced drinks, [this link](https://cooking.nytimes.com/recipes/1020292-cinnamon-coffee) might give you some additional inspiration for your next coffee break!
What You’ll Need
- 6 cups brewed strong coffee
- 6 tablespoons sweetened condensed milk
- 1 teaspoon Vietnamese cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 6 cinnamon sticks (for garnish, optional)
Method
Step One
Brew 6 cups of strong coffee using your preferred method. Once brewed, pour the coffee into a large heatproof jug or container.
Step Two
Stir in 6 tablespoons of sweetened condensed milk into the hot coffee until fully dissolved.
Step Three
Add 1 teaspoon of Vietnamese cinnamon and 1/2 teaspoon of vanilla extract to the coffee mixture. Stir well to combine.
Step Four
If desired, lightly whip 1/4 cup of heavy cream until slightly thickened but not fully whipped.
Step Five
Pour the spiced coffee into individual cups or mugs. Optionally, top each with a dollop of the lightly whipped cream.
Step Six
Garnish with a cinnamon stick in each cup, if using. Serve hot and enjoy!
