Iced Vietnamese Coffee Smoothie

Instructions

1. Brew the coffee
   Add the Vietnamese coffee grounds to a heat-resistant glass. Pour hot water over the grounds and let steep for 4-5 minutes until strong. If using a Vietnamese coffee filter (phin), place it over a glass and wait until all coffee has dripped through.
2. Cool the coffee
   Once brewed, allow the coffee to cool to room temperature for about 5 minutes. You can place it in the refrigerator to speed up the process if desired.
3. Prepare the base
   In a blender, add the condensed milk, whole milk, vanilla extract, and brown sugar (if using). Pour in the cooled coffee and stir briefly to combine the ingredients.
4. Blend the smoothie
   Add the ice cubes and frozen banana (if using) to the blender. Blend on high speed for 30-45 seconds until smooth and creamy. If the mixture is too thick, add a splash more milk; if too thin, add more ice.
5. Serve and garnish
   Pour the smoothie into tall glasses. Top with whipped cream if desired and sprinkle with chocolate shavings or a light dusting of cocoa powder for garnish. Serve immediately with a straw.