vietnamese coffee ube affogato
let's make this vietnamese coffee ube affogato. combining the bold flavors of vietnamese coffee with creamy & sweet ube ice cream. ube is a purple yam that originates from the philippines and has a nuttier / vanilla like taste.
- 2 tbsp ground coffee
- ½ cup boiling water
- 2 – 3 scoops ube ice cream
- bloom coffee: add ground coffee to a phin filter, place on top of a cup, and pour 1 tbsp of boiling water. let it bloom for 30 secs to 1 min.
- brew the coffee: add remaining boiling water.
- add 2 – 3 scoops of ube ice cream to a cup and pour vietnamese coffee over it.
- using a spoon to mix together.
- phin filter: this tool is a necessity when making vietnamese egg coffee. it’s also portable, so it’s perfect to bring with you when traveling.
- whisk: this one is perfect for mixing the condensed milk and pumpkin puree / spice together.
- how do i use a phin filter? both nam coffee & nguyen coffee supply have great how-to articles on the phin filter.
- what vietnamese coffee brand would you recommend? my current favorite is nam coffee. their coffee is bold and rich in flavor.
- can i use regular coffee or coffee i have on hand? yes, you can; however, i have found the coffee is generally is not as bold as vietnamese coffee.
- where can i find ube ice cream? i got mine at my local trader joe’s. if you are unable to find it there, you can also it from magnolia (which is sold at many asian grocery stories as well as safeway). if you are still unable to find it, you could always replace it with ice cream of your choice (although the flavors will be different).
did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.