Recipe · Obliterator®
Vietnamese coffee bingsu
This summery dessert rolls two refreshing sweet treats into one—Korean shaved ice and Vietnamese coffee. The coffee ice cubes need to freeze overnight so be sure to plan ahead. You can also prep the candied nuts the day ahead; just store in an airtight container once they’ve cooled.
Ingredients
- 1 cup strong brewed coffee
- ½ cup whole milk
- ½ cup sweetened condensed milk, plus more for topping
- ¼ cup light brown sugar
- 2 Tbsp white miso paste
- 1 Tbsp water
- 1 cup walnuts
- ½ Tbsp unsalted butter
- Sliced banana, for serving
You'll need
- 1 standard ice cube tray
- 1 sheet parchment paper
Method
- In a bowl or measuring cup, stir together the coffee, milk, and sweetened condensed milk, and pour into an ice cube tray. Freeze overnight.
- In a small pot, combine the sugar, miso, and water. Add the walnuts and stir to combine. Set the pot over medium heat and cook, stirring constantly, until the mixture is thick and sticky, and the nuts are well coated, 4 to 5 minutes. Stir in the butter.
- Remove from the heat and transfer nuts to a piece of parchment, using a spoon to separate the nuts and spread in a single layer. Let cool to room temperature.
- To assemble the dessert: Chill the blender jar in the freezer for 10 minutes.
- Transfer the coffee ice cubes to the blender jar. (If the cubes need a little help to release from the trays, a butter knife works well.) Cover with the lid.
- Set the unit to Ice Crush and press BLEND. The unit will run until the coffee cubes are broken down into a shaved ice texture, then stop automatically.
- Scoop the shaved ice into bowls. Drizzle with sweetened condensed milk and top with sliced bananas and walnuts. Serve immediately.
