I am usually a coffee purist; coffee should be strong and black, no cream or sugar. When I read this recipe by Food + Word, my curiosity was aroused. I have previously enjoyed Vietnamese coffee and do like the idea of pumpkin spice syrup. Plus, I know plenty of coffee freaks at work who would like this syrup if it turned out I did not. Sadly for them, I love it!
Pumpkin Spiced Vietnamese Iced Coffee (from Food + Word)
- 6 oz freshly brewed coffee, chilled
- 1 oz pumpkin spice syrup
- 4 oz whipping cream (for a lower calorie option, use half 1% milk and half of the cream)
- 1 oz sweetened condensed milk
Fill a tall glass with ice. Pour the chilled coffee, pumpkin spice syrup, cream and sweetened condensed milk into the glass, and stir well to combine.
AnnaShortcakes 
this is very refreshing. Thanks for sharing.
You’re welcome!
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