Recipe for Vietnamese Iced Coffee

By now, you all know that I l-o-v-e coffee. I love it so much that my husband brings me a hot piping cup of coffee to my bedside every morning. I’m not kidding. He loves me THAT much. Either that, or he just likes the happier version of myself after I’ve had my first cup w-a-y better than the cranky side of me that hasn’t had a cup. Either way, everyone in the house knows I need at least one cup before they start asking things of me.

The funny thing is that my Mom was the exact same way. So much so, that she insisted that we call her “Fred” if we had to talk to her before she took her first sip. She had some zany rule about not hearing the word, “Mooooooooommmmmmmm!” before the coffee had a chance to sink in. I always thought she was being ridiculous, but now that I am a Mom – I totally get it.

My love affair with coffee has no boundaries either. I like it hot first thing in the morning. I like it in this Recipe for Vietnamese Iced Coffee in the afternoon. And, I even like it in ice cream.

But now that the warmer weather is finally coming to New York, I am happily indulging in my Saturday afternoon cup of Vietnamese Iced Coffee. It’s an easy way to reward myself and requires no effort at all. I simply fill a tall glass with ice, pour my leftover coffee from the morning pot over it, and then add a nice dose of creamer on top. Whallah! My treat is served and I can enjoy it while my chickens play outside in the yard!

I always use Simply Pure® creamers because they’re made with real milk, cream, and sugar and come in three simply delicious flavors. My coffee brand of choice happens to be Folgers® because that’s what Mom always drank. It’s a comforting aroma that fills each day with optimism and memories and always has a consistently satisfying taste.

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