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Friday, January 11, 2013

Vietnamese Iced Coffee Bubble Tea (Cà Phê Sữa Đá)

Ingredients & Cooking Directions for Vietnamese Coffee - Bubble Tea - Ca Phe Sua Da

Step 1: Make the syrup

1 cup water
½ cup brown sugar
½ cup granulated sugar
1 tablespoon honey

To make the syrup, pour the water in a small pot or pan and turn the heat on medium high. Then add in all your sugars and honey stirring everything together until the sugars completely dissolve. Cook the syrup for about five minutes on medium high heat and then allow it to cool down for about 30 minutes.

Step 2: Prepare the tapioca

4 cups of water
½ cup tapioca pearls

Turn the stove on high heat and bring the water to a boil.  When the water comes to a boil, add in the tapioca pearls and allow them to cook for about 15 minutes or until they float on top of the boiling water. Then  turn off the stove, put a lid on the pot and allow the pearls to sit in the hot water for another 15 minutes or until they are plump and soft. Next, drain the pearls and rinse them under cold running water. Finally add the pearls in the syrup that was made earlier to preserve and sweeten them.

Step 3: Brew the coffee

2 tablespoons Vietnamese ground coffee
½ cup boiling water
2 tablespoons condensed milk

Pour condensed milk into a glass. Then add the ground coffee in the Vietnamese coffee press and screw the top of the press tightly. Place the coffee press on top of the glass of condensed milk, pour the hot water in the press and allow the coffee to drip into the glass.

Step 4: Assemble the drink

1 tablespoon sugar

Pour the sugar in the brewed coffee and mix everything well. Then add in the tapioca pearls and ice and serve it with a large bubble tea straw.

**You can purchase ground Vietnamese coffee and coffee press (filter) online or at an Asian supermarket