Decadent Vietnamese Coffee Spiked Beaver Tail

Difficulty:

2/5

Serves:

1-2 PEOPLE

Vietnamese Coffee Spiked Beaver Tail

All recipes featured in this episode of Bring on the Karbs were improvised by Josh and Erica Karbelnik. The following recipe is our best approximation of what unfolded in the kitchen that day — a perfect balance of creativity, chaos, and caramelized goodness. We encourage you to channel your inner Karbelnik, embrace a spirit of experimentation, and make this indulgent treat your own. Measurements are flexible, flavors are bold, and, as always, individual results may vary.

The Inspiration

Few desserts capture the joy of Canadian street food like a classic Beaver Tail — that crispy, golden, deep-fried pastry dusted in sugar and served hot enough to melt a smile on even the coldest winter day. In this version, Josh Karbelnik and Erica Karbelnik give the beloved Canadian icon a caffeinated, boozy twist, drawing inspiration from the rich, sweet flavors of Vietnamese coffee. The result? A melt-in-your-mouth pastry glazed with a silky coffee-whiskey condensed milk sauce that’s equal parts indulgent and nostalgic. It’s comfort food with a kick.

Ingredients

2 tsp (9.9 ml) instant yeast
¾ cup (180 ml) warm water
½ cup (120 ml) whole milk, warm
1 tbsp (14.8 ml) sugar
1 tsp (4.9 ml) salt
3 cups (720 ml) all-purpose flour
1 tbsp (14.8 ml) butter, melted
1 (14 oz / 396 g) can sweetened condensed milk
1 tsp (4.9 ml) instant coffee (or espresso powder for a stronger kick)
10 oz (295 ml) Canadian whiskey
Neutral oil (such as canola or vegetable oil) for frying
2 tbsp (29.6 ml) sugar, for dusting

Method

In a stand mixer fitted with the dough hook attachment add water, milk, and yeast and whisk. Add sugar, flour, and salt. Knead for 10 minutes.
Place melted butter in a large bowl and transfer dough to that bowl. Cover with a damp towel and proof for 1 hour.
In a pot add condensed milk, coffee, and whiskey and whisk until combined.
Once dough has doubled in size cut in 6 sections
Roll lengthwise and fry in 350 F (177 C) oil.
Toss in sugar and drizzle with coffee glaze.

Serving Suggestions

Serve your Vietnamese Coffee Spiked Beaver Tails immediately — fresh, hot, and sticky. For extra flair, top with crushed espresso beans, a pinch of sea salt, or a scoop of vanilla ice cream. The contrast between the warm pastry and the cool ice cream is pure dessert heaven.

If you’d like to go full Bring on the Karbs mode, pour yourself a shot of the same Canadian whiskey used in the glaze and sip it alongside your creation. It’s the perfect pairing: smooth, sweet, and just a little rebellious.

Final Thoughts

This Vietnamese Coffee Spiked Beaver Tail recipe is a true celebration of fusion cooking — taking the Canadian classic we all know and love and giving it a bold, international twist. Between the creamy condensed milk, the deep coffee flavor, and the subtle warmth of whiskey, every bite feels like a cozy winter night by the fire. Whether you’re hosting brunch, testing your culinary chops, or just looking for an excuse to play with your food, the Vietnamese Coffee Spiked Beaver Tail is guaranteed to satisfy your sweet tooth — and your adventurous side.

Find more recipes from Bring on the Karbs here!