The Saigon Reserve

52HR Cold brew Vietnamese coffee with browned butter Rice Krispie toffee clusters and bourbon caramel ribbons

Lessons learned: Don’t pour heavy cream too quick into boiling caramel 🤦🏻‍♂️ Luckily I was able to save way more than I used and stored the rest. Should’ve put a large enough pan out in advance with the Rice Krispie cereal so I could quickly pour the brown butter sticky toffee syrup on top and mix. By the time I was fully ready, it had already gotten pretty thick.

Recipe

THE SAIGON RESERVE

Yield: 4 Pints

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☕ Coffee Base (4 Pints)

Dairy + Base
• 800g whole milk
• 600g heavy cream
• 120g light corn syrup
• 220g white sugar
• 140g sweetened condensed milk
• 80g dry milk powder
• ½ tsp xanthan gum
• Pinch sea salt

Coffee
• 800g milk cold-brewed with strong Vietnamese coffee
(strain + re-measure to 800g before using)

Heat base to 170–175°F to dissolve solids
Shear in xanthan
Chill completely (overnight preferred)

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🍯 Bourbon Caramel Ribbon (For 4 Pints)
• 200g granulated sugar
• 60g butter (added in pieces)
• 120g heavy cream (warm before adding)
• 1–2 tbsp bourbon (start with 1, taste, adjust)
• ½ tsp sea salt

Cook sugar to deep amber (not burnt).
Whisk in butter → cream → bourbon → salt.
Cool to room temp before layering.

You want thick but pourable.

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🥣 Brown Butter Toffee Rice Krispie Crunch (4 Pint Quantity)

If using clusters:
• 250–300g finished brown butter toffee Rice Krispie clusters

Use larger chunks for better texture retention.

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