A refreshing blend of espresso and creamy oat milk, served over ice. Perfect for those seeking a plant-based and delicious coffee experience. Add with our signature condense oat milk for a healthy and guilt free alternative
“our iced coffee, which gets depth from coconut milk and a sweet-sour-bitter note from tamarind. The condensed milk adds body and richness, and is a play on beloved Vietnamese iced coffee.
Coconut-Tamarind Condensed Milk
1½ cups sweetened condensed milk (about one and a quarter 14-ounce cans)
¾ cup plus 2 tablespoons coconut milk
1 tablespoons liquid tamarind concentrate (see The Num Pang Pantry, page 35)
¾ teaspoon kosher salt
Ice, for serving
4 cups strong brewed coffee, chilled
1 Make the coconut-tamarind condensed milk: In a small skillet, combine the condensed milk, coconut milk, tamarind concentrate, and salt and heat over medium-low heat. Begin to reduce the mixture, whisking often over very gentle heat, until the mixture thickens and has reduced to about 2 cups, about 30 minutes. (Note that after 5 to 10 minutes, the mixture will thicken quite suddenly—don’t worry, just keep “whisking so that it doesn’t burn at the bottom of the saucepan.)
2 Add ice to four glasses and divide the coffee among the glasses. Top with the coconut-tamarind condensed milk and serve.
heads-up
In our shops, we use ⅓ cup of the condensed milk mixture to sweeten 1 cup of coffee. Adjust the amount of coconut-tamarind condensed milk to suit your sweet tooth (ours is pretty long).”