Vietnamese Coffee Glaze Recipe
This Vietnamese coffee glaze delivers the bold, sweet, and slightly bitter flavor of Vietnamese coffee in an easy, thick, and smooth glaze that's perfect for cakes, pastries, and cookies.
Servings: 8 tablespoons
Ingredients
- 1 tablespoon instant espresso powder
- 2 teaspoon hot water
- 2 tablespoon sweetened condensed milk
- 1 cup powdered sugar
- A few pinches of kosher salt
Instructions
- Dissolve the instant espresso powder - Add hot water to instant espresso powder and mix to dissolve completely.1 tablespoon instant espresso powder, 2 teaspoon hot water
- Make the glaze - Then add condensed milk, powdered sugar and salt and whisk until smooth. Use immediately.2 tablespoon sweetened condensed milk, 1 cup powdered sugar, A few pinches of kosher salt
Notes
- Storage: You can store leftovers in an airtight container in the fridge for up to a week. Warm it in the microwave in short bursts until the glaze melts and stir until smooth before using.
- Yield: This batch yields half a cup of coffee icing, enough to cover a loaf cake or banana bread, or drizzle over a batch of 2 dozens shortbread cookies partially.
Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 41mg | Sugar: 17g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.05mg
