Vietnamese coffee is on the menu at most San Diego CA Bobba bars. They use freshly extracted espresso, but then, instead of sweetened condensed milk, they appear to use a combination of flavors like hazelnut and vanilla.
How would one approach changing a regular Vietnamese bubble coffee recipe into a flavored version?
A bubble tea (or in this case, coffee) drink consists of roughly these parts:
In your case, the use of sweetened condensed milk make it “Vietnamese coffee”.
If you want to get some additional flavor into the drink, use the coffee shop staple flavor syrup - the same product that is used to flavor other espresso-based drinks. They should be readily available in your local supermarket (Monin being a well-known brand for example), online at the usual retailers, or your nearest coffee chain may be selling their own product. If you are so inclined, a websearch will also lead to lots of home-made recipes, especially for flavors like caramel or vanilla.
So how would a substitution work?
In short, you can either
For a large drink, a splash of syrup should be intense enough, although it depends a bit on the chosen brand. Start with a teaspoon or two, add more to your liking.
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