Cocoly Ice Cream

Vietnamese robusta under a whipped egg-yolk cream, hot or iced.

Robusta poured over frozen coconut cream, thick and cold.

Robusta under a lightly salted milk foam, the Hue way.

Arabica espresso lengthened with hot water, hot or iced.

A scoop of Cocoly ice cream drowned in hot arabica espresso.

Brewed drip by drip in the traditional phin filter at your table.

Straight Vietnamese robusta, no milk.

Robusta with sweetened condensed milk, the everyday Vietnamese cup.

Mostly milk with a shot of robusta, mild and sweet.

Arabica espresso with steamed milk, hot or iced.

A short, concentrated shot of arabica.

Milk tea loaded with six toppings.

Jasmine-scented oolong milk tea; four toppings included.

A stronger brew of oolong in the milk tea; four toppings included.

Milk tea capped with torched egg cream; four toppings included.

The torched egg cream with coconut; four toppings included.

Matcha latte over brown-sugar boba; four toppings included.

Mango and passion fruit over tea; four toppings included.

Yogurt with peach, strawberry, mango, blueberry or pink guava; four toppings included.

Sparkling soda with peach, strawberry, mango, blueberry or pink guava; four toppings included.

Crispy waffles with chocolate sauce and whipped cream.

Crispy waffles served with a scoop of ice cream.

Waffles with seasonal fruits and a scoop of ice cream.

Soft, warm cinnamon roll with sweet icing.

Creamy cheesecake with peanuts and salted caramel.

Black tea from the Lam Dong highlands, brewed hot.

Semi-oxidised oolong from Lam Dong, floral and light.

Oolong scented with jasmine blossom.

Whisked matcha with milk, hot or iced, in Pure or Aki grade.

A full pot of Lam Dong tea, poured for one.

A larger pot to share between two.