Merging the rich, bitter flavours of Vietnamese coffee with the sweet and tangy notes of cherry chocolate is a delicious twist on the traditional. To achieve the most genuine Vietnamese coffee taste, opt for medium to dark roast Robusta beans
| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 2 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
In a mixing bowl, whisk the cream and cordial until soft peaks form. Set aside.
2
Divide the condensed milk evenly between the two tall glasses. Fill with ice cubes.
3
Slowly pour the cooled coffee over the ice cubes. Spoon or pipe the whipped cherry cream over the cold brew layer, ensuring it sits on top like a cloud. Drizzle the chocolate sauce over the cherry cream and dust lightly with cocoa powder.
4
Decorate with fresh cherries and serve.
