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Vietnamese Iced Coffee Recipe

Vietnamese Iced Coffee with Collagen Recipe

Vietnamese Iced Coffee Recipe

Feel like creating the ultimate homemade iced coffee? Peachy Palate has done all the 'hard' work for you, developing this sweet little treat, balanced out beautifully and given a natural protein boost by including some of our Bovine or Marine Collagen.



Why just add collagen powder in iced coffee when you can create a culinary masterpiece like this?! 

We might not be able to travel to Vietnam this summer, but we can certainly get the taste of somewhere a little more exotic with this Vietnamese iced coffee recipe - enjoy! 

Preparation Time - 15 minutes
Servings - 4


Vietnamese Iced Coffee


For the Aquafaba Topping

  • Liquid from one can of drained chickpeas
  • 2 tbsp icing sugar
  • ¼ tsp cream of tartar

For the Coffee

  • 400ml brewed coffee of choice, chilled or cool
  • 4 tbsp Edible Health Bovine or Marine Collagen
  • 4 tbsp condensed milk; there are dairy free versions available now if necessary
  • 100ml milk of choice
  • Ice

Vietnamese Iced Coffee


  1. Whisk together the chickpea liquid with the icing sugar and cream of tartar using an electric whisk, electric beaters or in a stand mixer until stiff peaks form. It will take 8 - 12 minutes.
  2. Mix together the coffee and collagen in a jug. Pour coffee into glasses with ice.
  3. Mix together the condensed milk and milk. Pour the mixture over the coffee.
  4. Top each glass with aquafaba and some rose petals if desired.

Check out some of Peachy's other tasty recipes:


Vietnamese Iced Coffee