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Elizabeth Street Cafe’s Vietnamese Iced Coffee

vietnamese iced coffee

A little chicory coffee is the key to this recipe.

Chicory coffee adds a nutty, earthy edge to the iced coffee at Elizabeth Street Cafe in Austin. At the restaurant, they brew cups to order, but they also recommend making a big batch using a standard drip coffee machine or a French press at home.


  • 1 cup ground chicory coffee (Elizabeth Street uses Café du Monde)
  • 8 cups boiling water
  • 1 can sweetened condensed milk
  • Tools:French press, wooden spoon
  • Glass:pitcher, 4 tall glasses


Place half the coffee in a French press and add the hot water. Stir together and let the mixture sit for 4 1/2 minutes. Press the coffee and then pour it into a pitcher. Repeat with the remaining coffee and water. Stir in the condensed milk and then transfer the mixture to the refrigerator for at least 2 hours and up to overnight. Fill 4 tall glasses with crushed ice, pour the coffee over the ice, and serve immediately.

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