Dark chicory coffee and sweetened condensed milk are key to a good Vietnamese iced coffee. We make ours dairy-free by making our own coconut condensed milk.
1 16.9-oz. Real Coco Original Coconut Creamer
2 tbsp. Stevia or agave syrup
2 tbsp. dark-roast ground chicory coffee (preferably Cafe Du Monde)
Make the condensed milk: In a saucepan on medium heat, bring coconut creamer and sweetener to a simmer. Reduce heat to medium-low and simmer until reduced by about half, 15-20 minutes, whisking occasionally. Remove from heat and let cool. Store in fridge for up to a week.
For one serving, steep coffee ground in a heatproof container with ⅔ cup boiling water for 4 mins. Pour through a coffee filter into a heatproof glass and let cool. Stir in 2 tbsp. condensed milk until blended. Add ice and serve.