![\"Starbucks](\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/05\/tmb_icedvia.jpg\")
Six days\u00a0from today, the movers will be here packing up my house. I will be without a kitchen for about three\u00a0weeks, so blog posts will temporarily be on hold, but I will keep my other social sites \u00a0updated! This three week break away from the kitchen is terrifying to me, but at the same time, it gives me a lot of time to map out ideas.\u00a0\ud83d\ude42<\/p>\n
This recipe has been on my to-do list for a long time, and I was so excited when we got the shipment of the iced vanilla via! Since we are going to be without all of our stuff for about three\u00a0weeks, we will be living off via! This recipe is simple; a two layer jelly. One with the iced via, and one with a mixture of cream and sweetened condensed milk. It’s a perfect on the go snack (or to add in your iced coffee!)<\/p>\n
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Traditionally,\u00a0vietnamese iced coffee, or\u00a0C\u00e0 ph\u00ea \u0111\u00e1, is a strongly brewed dark roast coffee\u00a0combined with sweetened condensed milk. Coffee was first introduced to Vietnam in 1857, and because of the lack of fresh milk, they used sweetened condensed milk instead. The combination of the dark roast coffee and the sweet milk is addicting, and is one of my favorite summertime drinks!<\/p>\n
This recipe uses Starbucks Vanilla iced coffee VIA, but you could use any type of VIA, or even freshly brewed coffee.\u00a0Vietnamese iced coffee made with VIA…\u00a0VIAtnamese iced coffee? \ud83d\ude09<\/p>\n