Author: Ha Roda

Pho beef noodle soup is one of the most popular Vietnamese dishes. It is also one of my family’s favorite noodle soups. Knowing our weakness, my parents bribed all the children including myself with an unlimited amount of Phở once arrived in America with a condition that we promise to behave and cooperate during the escape in 1978. It worked. As children, we did not know any better until much later. All we understood was unlimited “Phở”. YUM!!!

What is Phở Bò?

Phở is a rice noodle soup with seasoned and flavorful clear broth. It reminds me of chicken noodle soup but instead of chicken, it is beef. Even though they are both comfort food, the flavor is not the same.

When you think of beef broth, you would automatically think of stew, dark broth, heavy, and meaty. Quite the contrary, the broth is clear, light, and flavorful.

Most Vietnamese eat Phở for breakfast, however, it is also good for lunch, dinner, or midnight snacks. Phở is composed of rice noodles and thinly sliced beef soaked in beef broth. It is served with mint leaves, Thai basil, bean sprouts, Dragon or Monkey sauce, lemon, and optional hot chili peppers. Make sure to read this recipe at least once before you start.

As the owner of this website, I tracked down special deals for some products or services mentioned herein. As an Amazon Associate, I earn from qualifying purchases. When you use the link from this page to make a purchase, I may receive a small commission to support this website, and you may receive a great bargain – Full Disclosure.

Ingredients

• 3 to 5 pounds oxtail, chopped into 1 to 2 inch long pieces and/or beef bones
• 1-inch ginger root
• 1 medium regular onion
• 4 cubes Phở beef flavor bouillon or 2 to 3 tbsp Beef Flavored “Phở” Soup Base (adjust to taste)
  OR
• 1 bag Gia Vị Nấu Phở ( Phở flavor spice)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 (16-ounce) package, bánh phở, oriental style noodles, cooked (fresh or dry)
• 1 pound beef sirloin, thin slices
• 1 lemon, cut into 4 wedges
• 1 cup finely chopped green onion
• 1 cup finely chopped cilantro
• 1 pound beansprouts
• 1 cup finely chopped Thai basil
• 1 bunch of basil mint leaves
• red pepper, chili, or pepper sauce (optional)
• Phở Queen’s Monkey or Dragon sauce (optional)

Making the Broth

For the “Phở” broth you can also substitute beef with chicken or veggie. However, the traditional broth is beef broth. Making the broth is the longest process.

Clean and drain meats and vegetables. Oxtail is not often used in restaurants because it is pretty expensive per pound so it is not as cost-effective. They often use beef bones. That is ok too but oxtail yields additional flavors. Fill a gallon-sized saucepan with enough water to blanket the bones. Bring the water to a boil. Place the oxtail and/or beef bones in the saucepan. Allow simmering for 1 to 2 minutes. Remove the saucepan from the heat. Drain. Boiling the oxtail and /or beef bones helps clean the meat thoroughly, clear the leftover blood and smell, and reduce the excess fat.

In the same saucepan, add 16 cups of water to the oxtail. Bring to a boil at high heat. While waiting for the water to boil, prepare the vegetables, and cut the ginger and onion into halves. Place the ginger and onion on a stove range. Roast to a crisp on the open flame or burner.  You can also pan-roasted ginger and onion or use the mode Sauté in the Instant Pot.

Wash and drain the ginger and onion halves. Slice the ginger into thin slices. Leave the onion in two halves. Drop the onion and ginger slices into the broth. Once boiling, reduce the heat to medium-low. Cover and simmer for at least 60  to 120 minutes.

If you are using an Instant Pot, you can add 4 to 6 cups of water to the pot. It depends on how many bones you are cooking. You can fill the water to the maximum mark. Close the lid and push the pressure cook for 30 minutes.

At this time and before I add any flavorings, I like to remove some of the large beef bones for my dog to chew on. Warning, do not give your dog the bones or meat with all the seasoning such as cinnamon, anise, and cloves. The flavor could be overpowering and the dogs may throw up.

After the first 30 minutes in the Instant Pot, you can allow the air to release. Then add the seasoning.

Add the Phở cubes or beef flavored “Phở” soup base, 1 bag Gia Vị Nấu Phở, sugar, and salt to the broth. Beef flavored “Phở” soup base has no msg. It also included the Phở flavored spice pouch in the container. Cook for an additional 40 minutes on a stovetop or another 20 minutes with an Instant Pot.

Taste the broth and adjust with additional salt if necessary. Remove the oxtail pieces/beef bones, Gia Vị Nấu Phở bag, and onion. Keep only the broth. Reduce the heat to low. Skim any fat layer on top of the broth.

Slicing the Beef

The traditional beef is brisket because it has mixed in fat, tendon, and skin. However, I use sirloin steak such as beef top round. I like less fat and tendon.

While the broth is simmering, slice the beef into thin slices.

Making the Noodles

Boil the rice noodles. Follow the instructions on the noodle bag. I usually fill a saucepan with water and bring it to a boil. Pour in the noodles (as much as needed.) I usually make four bowls with one bag of 16 oz noodles.

If I use fresh rice noodles, I cook the noodles for 5 to 7 minutes. If I use the dry noodles, I cook for about 7 to 10 minutes. We do not want to overcook the noodles. The overcooked noodles lose their elasticity and also become mushy.

Setup Pho Bowl

Separate desired amounts of cooked Phở noodles into four medium to large bowls. I usually use from 8 oz to 10 oz of cooked noodles per bowl depending on how hungry we are. Spread 10 to 12 pieces of thinly sliced raw beef on top of the noodles in each bowl.

Pour the hot broth on top of the noodles and beef. Fill to the rim. The broth’s heat cooks the beef to medium-rare. If one prefers his/her beef to be well done, place the beef in a soup ladle into the simmering broth. Cook the beef to the desired texture.

Add a few squirts from a lemon wedge to your bowl. Mix in the desired amount of green onions, cilantro, bean sprouts, mints, and basil leaves. Add the optional condiments such as red peppers, chili sauce, and Magic Monkey or Dragon sauce.

Makes 50 to 60 egg rolls
Preparing time: 60 to 90 minutes
Cooking time: 90 minutes

Egg rolls, known as chả giò, are popular Asian finger food. Everyone has a different way of preparing egg rolls. Bác Kít, my aunt, has her special way. Traditionally, they are composed of miến noodles, mushrooms, carrots, cabbage, eggs, pork, chicken, and seasoning.

In this article, we will make our egg rolls with vegetable filling. This is a Vietnamese egg roll recipe and a vegetarian delight. The primary key to yummy egg rolls is crunchy outside yet soft with a balanced amount of tasty vegetables inside. You can also find a meat egg roll recipe online at Homemade Meat Egg Roll.

There are three different ways to eat the egg rolls:

1. Eat the egg rolls by themselves as finger food.
2. Prepare them in vegetable wrap. The egg rolls are cut into 1-inch bite-size pieces. Each piece is wrapped in lettuce with several strands of rice noodles, and a few leaves of cilantro. It is then dipped in a sweet and sour dipping fish sauce.
3. Serve with noodles. The egg rolls are cut into 1-inch bite-size pieces. The pieces are placed on top of rice noodles with lettuce, cilantro, bean sprouts, and Sweet and Sour Fish Sauce or Sweet and Sour Soy Sauce Mix. Mix all the ingredients and chow down.

As the owner of this website, I tracked down special deals for some products or services mentioned herein. As an Amazon Associate, I earn from qualifying purchases. When you use the link from this page to make a purchase, I may receive a small commission to support this website, and you may receive a great bargain – Full Disclosure.

Ingredients

You may have problems finding some ingredients below in your neighborhood American grocery store. You can visit the closest Asian / Vietnamese grocery near you or Asian Grocery in Central Florida for the special ingredients. I also included a direct link to Amazon by clicking on the picture or name of the hard-to-find ingredients for your convenience.

1 (1.8-ounce) package miến bean thread noodles

¼ cup pre-chopped black dried fungus mushrooms

OR (slice them into thin slivers) 4 ears medium dried black fungus mushroom

60 frozen egg roll skins (my favorite brand is TYJ Spring Roll Pastry. You can find this brand in your local Asian Vietnamese store. If you have extra packages, you can freeze the un-open packages for another time. Make sure to keep them seal well or they will dry up. The only location I found for the online purchase is Amazon (expensive shipping and 500 in quantity)

3 carrots

1 (½ to 1pound) small cabbage

½ medium onion

1 to 2 sweet potatoes (optional purple outside and yellow flesh)

1 small 12 oz jicama

1 or 2 taro

1 to 2 blocks of firm fried tofu (Click here –> How to fry Tofu)

2 eggs (optional)

1 tsp salt

1 tsp vegetarian mushroom sauce

¼ tsp pepper

1 tsp all-purpose flour

3 cups vegetable oil

Prepping instructions

Soak the dried noodles and mushrooms in separate bowls of hot water for approximately 10 minutes.

Allow the frozen egg roll skins to de-thaw for 30 minutes. Clean and drain the vegetables.

Peel the carrots, taro, sweet potato, onion, and jicama. Peel and discard the dead leaves on the cabbage.

Shred the carrots, cabbage, taro, sweet potato, and jicama. You can do it manually with a shredder or with a food processor to speed up time.

Dice the onion into small pieces. Dice the fried tofu into small pieces also. Cabbage and jicama produce lots of juice after being shredded. Squeeze as much juice from the shredded cabbage and jicama as possible with cleaned hands. It is ok if you cannot squeeze out all of the juice. A little vegetable juice is better than too much. Draining the juice prevents the egg rolls from being soggy. Mix the shredded vegetables in a large mixing bowl.

Remove the mushrooms & noodles from the water. Squeeze the water from the mushrooms and noodles with cleaned hands. Cut the noodles into 1 to 2 inch long strips. If the mushrooms are not pre-chopped, chop them into fine thin pieces. Mix the shredded vegetables, diced fried tofu and onion, mushrooms, noodles, salt, vegetarian sauce, pepper, and optional eggs.

Combine flour and 2 teaspoons of water in a small bowl. Mix into a paste. Use the paste to stick the flap of the egg roll skin to the egg roll. Wrap The Egg rolls.

Wrapping procedures

(Some egg roll skin wrapper packages may contain illustrations and/or instructions for wrapping procedures):

Peel the egg roll skins apart. Place one egg roll skin on a large plate. Rotate so that a corner faces you.

Place 1 heaping tablespoon of the meat and vegetable mixture in the center of the paper. Spread the mixture 2½ to 3 inches perpendicularly to the corner facing you. Flip-up the corner facing you over the mixture, such that the fold is flush against the meat and vegetable mixture. Flip the left and right corners evenly over the first fold such that the new folds are flush against the meat and vegetable mixture.

Roll the folded shape tightly away from you. Make sure any loose ends of the egg roll skin are neatly tucked in. Tucking in loose ends reduces crumbs when frying. The roll should be tight enough to prevent the mixture from escaping during frying. Spread flour paste thinly on the last corner of the paper and continue rolling over the corner. The paste glues the end to the roll.

Warning:

When frying, do not allow the oil to become too hot. The outside of the egg rolls will burn but the inside will be uncooked. The deep fryer maintains the oil at a constant temperature hence the cooking inconsistency will be eliminated. I have been using a brand DeLonghi deep fryer for over 10 years. It has been serving me very well. I allowed the oil to preheat for 9 to 10 minutes then I fry the egg rolls for 7 minutes or as golden as you like. It’s simple and splatter-free.

Frying Instructions

If frying in a frying pan, preheat the oil in a deep fryer or a deep non-stick frying pan for 1 to 2 minutes at medium heat. Dip the tip of an egg roll into the fryer to test for the temperature of the oil. Wait until the oil fizzes. Place the egg rolls into the fryer. Fry the egg rolls in batches of 10 or until you cannot fit anymore. Avoid stacking them.

Depending on how hot your heat is and at your judgment, fry each batch at medium heat for 15 to 20 minutes or until golden brown. Make sure to constantly rotate the egg rolls frequently (like every 1 to 2 minutes). Place two paper towels on top of a plate. Transfer the fried egg rolls to the plate. Use a paper towel to blot the excess oil from the egg rolls.

Baking Techniques

You can also bake the egg rolls as well as using an air fryer. With the baking in the oven or air fryer, make sure to brush a little vegetable oil on the outside of each egg roll before you bake them. Bake them in the oven at 400 degrees for about 20 minutes or until slightly golden. I have not tried the air fryer yet but my aunt has. She said it turned out very good for her.

Conclusion:

Egg rolls are great appetizers and fun finger food. I often make a big batch to eat over a period of time. There are usually leftovers so I freeze them.

You can freeze the egg rolls in two ways:

1. Freeze the wrapped and uncooked egg rolls until ready to be fried. When ready to fry, do not de-thaw the egg rolls. Place them immediately into the hot oil. This prevents the egg rolls from becoming soggy.
2. Freeze the fried egg rolls until ready to eat. Heat them with a toaster oven, an oven, or an air fryer.

Place the egg rolls side by side in a large Ziploc freezer bag. Do not stack them. One gallon bag can hold from 16 to 18 egg rolls.

Tips:

After frying many egg rolls for 30 to 40 minutes, many burnt flakes and crumbs blacken the oil in the frying pan. If you do not own a deep fryer, one way to avoid blackened egg rolls when frying is to fry them in two separate pans. Pour 2 cups of vegetable oil into a non-stick frying pan. Preheat the oil at medium heat for 1 to 2 minutes.

Do the fizz test with an egg roll. Place the first batch (10 to 12 egg rolls) into the frying pan. Fry the egg rolls for 2 minutes on each side. Pour 6 cups of oil into a non-stick deep saucepan. Preheat the oil at medium heat. After 4 minutes of frying on each side of the egg rolls, transfer the egg rolls from the frying pan into the saucepan.

Place the second batch of uncooked egg rolls into the frying pan. This time, allow the second batch to fry for 16 minutes in the frying pan. Rotate every 2 minutes. Fry the transferred egg rolls for 11 minutes in the saucepan. Rotate occasionally. Fry the egg rolls for the last 5 minutes at medium-high heat.

Transfer the finished egg rolls to a dish. Transfer the second batch of egg rolls from the frying pan to the saucepan. Continue to fry for 4 more minutes at medium-high heat. Apply the same procedures to the remaining uncooked egg rolls. This process is rather lengthy, but it will produce nice golden egg rolls.

I love to hear about your experiences. Please leave your comments below.

In this article, we will be showing you how to make Vietnamese steamed buns called “Bánh Bao”. We will shape it into a little piggy. The regular steamed buns are often available at Vietnamese grocery stores or bakeries.

I extracted the recipe from a video on YouTube.com called “Bánh Bao – New York/combo bun” by Tien Hoang. This video is in Vietnamese. I translated and converted the recipe content into English. I modified the recipe to make it work for the piggy shape. The procedure is straightforward. I think the most lengthy process is when we divide the meat and the dough into even proportions. The best part is shaping the piggies.

This recipe was created solely for my demonstration for Orange County Libary System. When following the instructions, the steamed bun turned out perfectly each time when I made them. I decided to make this recipe available online to share with others. Please read through first before you start. I hope you find it useful and tasty.

As the owner of this website, I tracked down special deals for some products or services mentioned herein. As an Amazon Associate, I earn from qualifying purchases. When you use the link from this page to make a purchase, I may receive a small commission to support this website, and you may receive a great bargain – Full Disclosure.

Ingredients for the Filling

Meat filling (split into 16 even meat portion ~50g – 80g per)

• 16 quail eggs (trứng cút) or 4 large eggs (cut into 16 portions)
• 20 oz to 2 lbs ground meat (pork, chicken, or turkey)
• 1 oz or a handful of fungus mushrooms  (nấm mèo)
• 2 oz or 1 small section of clear or glass noodles
• ½ onion
• 4 Chinese/Vietnamese Sausages (lạp xưởng)
• 1.5 tsp salt
• 2 tsp sugar
• 1 tsp black pepper

Ingredients for the Dough

• 4 cups all-purpose flour (Red Lotus All-Purpose)
• 1 cup tapioca starch (bột năng)
• ½ cup sugar
• 1 tsp salt
• 4 tbsp Cisco shortening
• 2.5 tsp yeast (fast-acting)
• 2.5 tsp baking powder (double acting)
• ¾ cup fresh milk (room temperature)
• 260 – 280 ml cup (1 to 1 ¼ cups) of room temperature water

Split into 16 portions (~80g per) + 1 portion (40 – 60g, leftover flour)

Prepare the Filling

Make the Dough

While the meat is steaming, we can prepare the dough. Mix the flour, tapioca starch, sugar, salt, shortening, yeast, baking powder, and milk. If you have an electric dough mixer that would definitely make things easier and faster. Mix at a low level to start. Do not add all the water to the ingredients all at once. Add a little at a time to make sure the dough will not be too wet.

Slowly increasing the level to 4. Continue to mix until the flour clump together smoothly and feel elasticity. It should not be sticking to your hand. Split the dough into 16 portions of 80g. You should have about 40 to 60 g of dough leftover. Roll the flour portions into smooth round balls. You can use the loose flour to help with the stickiness.

Divide the left-over flour into 16 small balls. We will use these extra balls to make the snout and the ears. We will use the peppercorn for the eyes. Cut wax paper into 16 (2×2 or 3×3 inch) squares. We will place the wax paper under each bun.

Forming the Piggies

Flatten out the ball of dough and place the meatball in the center. Gently wrap the dough over the meatball. Cover it completely and round it out in the palm of your hand. Place it on the wax paper. Split the small extra dough into 3 portions. Two portions will be similar and the third portion will be slightly bigger. The bigger portion is the snout. Find a good location on the stuffed dough for the nose. Use a toothpick to stick the small dough to the stuffed dough.

Flatten out the two small extra dough. They will be used as ears. Place them where you would like the ears to be. Add the peppercorn eyes. You now have something that looks like a face of a pig. Repeat the same process for 15 more buns.

Once completed, place the piggies in the steamer. Bring the water to a boil and then add the layers that contain the bánh bao. Place a cloth or towel that can cover the steamer. Close the lid. This will prevent the condensation of water from dripping on the buns. Cook for 15 minutes. Remove steamed buns and allow them to cool.

Keep them refrigerated once they cool down. The piggies will keep for one week. You can also wrap and freeze the buns to keep for a month or more. To reheat, you can steam them for 15 minutes or place them in a microwave for 30 to 40 seconds.

Conclusion

This batch should yield approximately 16 piggy buns. For the filling, you can make it meatier or less. I prefer not too much meat. I would lean toward 1 pound of meat instead of 2. The mushrooms and clear noodles can be optional as well. You can add other ingredients such as jicama or Shiitake mushrooms or substitute them. The filling is flexible.

For the flour, there is “bánh bao” flour available. It is already mixed flour so it should be simpler. We can find this type of flour in Vietnamese grocery stores.

Do not use bread flour. I ran out of all-purpose and needed 3/4 cup more. The only flour I had available was bread flour. I found out the hard way. It did not work as well. The texture and flavor were different. It became more bready. All-purpose flour works best. The Red Lotus flour was recommended for a whiter color. Personally, I am OK with any all-purpose flour.

The buns are great for breakfast or a quick snack. If there are any questions, please feel free to leave me a comment below. I would love to hear how the recipe works out for you. Enjoy!

The holidays are coming fast and furious for 2020. Vietnamese egg coffee reminds me of the holiday eggnog drink. To celebrate the holiday with something familiar yet exotic, we will be showing how to make egg coffee or cà phê trứng with a Vietnamese Egg Coffee recipe I have learned and researched. There are different recipes available on the internet. I used the techniques from different recipes along with my own experiences to make this recipe as simple and straightforward as possible.

In addition, the egg coffee is creamy, sweet, and delicious. You can partake of this drink at any time. No need to wait until the holidays to enjoy the richness of coffee.

History of Egg Coffee

What is egg coffee? It is exactly what the name offers — the combination of egg and coffee. During the first Indochina war around 1946 in Hanoi, there was a shortage of milk in Vietnam. Nguyen Van Giang came up with a new creamy concocted coffee to help substitute for the lack of milk. At that time, he was bartending at a renowned hotel called Sofitel Legend Metropole Hotel in Hanoi.

The drink became so popular that Giang decided to open his own coffee shop called Cafe Giang. He was known as the original Vietnamese egg coffee king. Cafe Giang is now being managed by his son, Nguyen Van Do in Hanoi’s Old quarter. The traditional recipe has been kept hidden since the 1940s. Over the years, there are different renditions of creating egg coffee such as egg yolk, butter, sugar, condensed milk, and sometimes cheese is added. However, the secret is to use the main ingredient egg yolks adding to the coffee without the egg flavor taste.

Please make sure to read through the recipe at least once to be familiarized with the procedure. It will definitely make your life easier and be prepared for what to expect.

As the owner of this website, I tracked down special deals for some products or services mentioned herein. As an Amazon Associate, I earn from qualifying purchases. When you use the link from this page to make a purchase, I may receive a small commission, and you may receive a great bargain – Full Disclosure.

Ingredients

• 1 to 2 tablespoons of ground coffee:
  Trung Nguyen Coffee OR Cafe Du Monde
  (2 most common Vietnamese Coffees)
• 1 to 2 tablespoons of condensed milk
• 2 egg yolks
• (optional) 1 packet of vanilla sugar OR 1 teaspoon sugar and 2 drops of vanilla
• (optional) sprinkle cinnamon or nutmeg

The amount of coffee being used is totally up to the coffee drinker. The traditional amount is 1 tablespoon. If you prefer a stronger flavored coffee, add 2 to 3 tablespoons of ground coffee. The same goes with the sweetness of the coffee. I find 2 tablespoons of condensed milk is very sweet. However, my daughter loves it. For me, 1 tablespoon of condensed milk is perfectly enough.

Pasteurize the eggs

We will be using raw egg yolks. If you are concern with the risk of Salmonella infection, we can pasteurize the eggs. By pasteurizing the egg, we bring the water to 140 degrees F temperature. First of all, make sure to have the eggs at room temperature for at least 5 to 10 minutes.

Balance the water at 140 degrees temperature and submerge the 2 room temperature eggs completely in the water for 5 minutes. I have a gas stove so I used the lowest setting on my gas stove once my temperature hit 140 degrees. A cooking thermometer would be very helpful to monitor and maintain the heat. We don’t want the temperature much higher than 140 for a long time because we don’t want the eggs to be cooked.

Keeping the temperature at 140 degrees for 5 minutes can be challenging. If you don’t want to deal with the hassle, check out a gizmo called Sous Vide.  It is a cooking rod that circulates and brings the water to a precise set temperature and stops at a set time. The rod is placed in a pot of water. Once the temperature is at the desired setting, put the food in a vacuum bag and place it in the pot. Set the desired time and it turns off automatically when the time is up. In our case, we just put the eggs in the water set the temperature to 140 degrees for 5 minutes.

Fill a small to medium bowl with cold water. Once the five minutes are up, transfer the eggs into the bowl of water. The eggs are now ready to be processed.

Process the egg

The next step is separating the yolk from the egg white. It is a little trickier when the egg is not cold. The yolk can be easily punctured and that would make it harder for you to separate the yolk from the white. Here is a fun article on how to separate the yolk in four different ways => how to separate eggs. You can choose one or try them all to see which one works best for you.

I like using the eggshells to separate the eggs. I enjoy the challenge of transferring the yolk from one eggshell to another without puncturing the yolk. It is even more challenging when the eggs are warm.

Once the yolks are successfully transferred, add the condensed milk, and/or vanilla sugar. The amount of condensed milk is totally up to you. If you like it sweet add 2 tablespoons and if you like it less sweet use 1 tablespoon. Personally, 1 tablespoon is enough sweetness for me.

Use an electric mixer and blend the mixture. Start your timer for this. It may take up to 10 minutes of mixing before your mixture becomes a smooth, thick, and frothy cream. The color slowly transforms from yellow to a light vanilla color after 6 or more minutes of mixing. It is a pretty neat chemistry reaction.

Make the Vietnamese drip coffee

If you do not know how to make the Vietnamese drip coffee, please click on Cafe Sua Da Recipe for the full instructions. In our case, you will make straight black coffee with no ice. We do not need to add the condensed milk to the cup of coffee unless we like it even sweeter. We are already mixing the sweet condensed milk with the egg yolks.

Fill a bowl with hot water. Once the drip coffee is completed, we can place your cup of coffee in the bowl of hot water. Be careful not to have the hot water higher than the cup. We wouldn’t want unwanted water to leak into our coffee. We can keep our coffee nice and warm while we are finishing up the blending of our egg yolk mixture.

Conclusion

The last step is combining everything together. Once the drip coffee is completely done, pour the whipped egg yolk mixture on top of the coffee. It should be thick, frothy, and airy that the cream floats on top.
With the final touch, sprinkle a little bit of nutmeg or cinnamon on top.

You can drink coffee in two ways:

1. Keep the frothy cream and the coffee separated. You can taste the contrast of the sweetness and bitterness combined with smooth and warm flavors sliding down your throat.
2. Mix both the cream and the coffee together. Allow the two to intertwine and blend in a heavenly yummy texture and flavored coffee.

Either way is totally delicious and purely decadent. I enjoy the blending of the two flavors. Enjoy!!!

I love to hear how this recipe works out for you. Please leave your comments below.