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Lemongrass-Orange Iced Coffee

In our September/October 2022 issue, we explore coffee from Vietnam, the second-largest exporter of coffee behind Brazil. The country has increased its efforts to produce quality beans and the world is starting to notice. Change up your iced coffee routine with Vietnamese coffee and this recipe by Vince Nguyen, founder of the new Los Angeles Vietnamese coffee roaster Nam Coffee. Fragrant lemongrass syrup and orange juice showcase the fruity notes of Nam Coffee’s Orange County blend (70% arabica and 30% robusta). Nguyen says any arabica-forward Vietnamese coffee will work.


  • 2 oz. brewed Vietnamese coffee (Nguyen uses Nam Coffee Orange County blend)
  • 1 1/2 oz. lemongrass syrup
  • 2 oz. fresh orange juice
  • Glass:highball
  • Garnish:lemongrass stalks, orange slices, or rosemary


Make your coffee of choice using a pour-over method or cold-brew method. Fill a glass with ice. Add the lemongrass syrup and orange juice, then stir to combine. Top with the brewed coffee and garnish.

Lemongrass SyrupHeat 100g of water in a saucepan, then add 150g of sugar and 100g of sliced lemongrass stalks. Simmer for 7-8 minutes, then cool and bottle. Will keep refrigerated for up to 10 days.

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