Gusto TV Decadent Vietnamese Coffee Spiked Beaver Tail

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

1. Prepare the dough
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, warm milk, and yeast. Whisk briefly to activate the yeast — it should begin to foam slightly after a minute or two. Add in the sugar, flour, and salt. Knead on medium speed for about 10 minutes, or until the dough becomes smooth, elastic, and just slightly tacky to the touch.

While the dough is kneading, melt the butter and lightly coat a large bowl. Transfer the dough to this bowl, turning it once so all sides are lightly greased. Cover with a damp towel and let it proof for about 1 hour, or until the dough has doubled in size.

2. Make the glaze
In a small saucepan, whisk together the sweetened condensed milk, instant coffee, and Canadian whiskey. Set the pot over low heat and stir continuously until the mixture is silky and well combined. The condensed milk provides that iconic Vietnamese coffee sweetness, while the whiskey brings depth and warmth — think caramel, vanilla, and a touch of oak. Once the glaze is smooth, remove it from heat and set aside to cool slightly. It should be thick enough to coat the back of a spoon but still pourable.

3. Shape the Beaver Tails
Once the dough has finished proofing, punch it down gently to release excess air. Divide it into six equal sections. Working on a lightly floured surface, roll each section lengthwise into an oval — roughly the shape of, well, a beaver tail. Aim for a thickness of about ¼ inch (0.6 cm). The thinner the dough, the crispier the final result.

4. Fry time!
Pour enough oil into a deep pot or skillet to submerge the dough. Heat the oil to 350°F (177°C) — a kitchen thermometer helps here, but if you don’t have one, test with a small scrap of dough: it should sizzle immediately and float to the surface within seconds.

Fry each piece of dough one at a time, about 1–2 minutes per side, until golden brown and puffed. Don’t overcrowd the pan — this helps maintain consistent temperature and perfect crispness. Remove the fried dough using tongs or a slotted spoon and drain on paper towels.

5. The finishing touch
While still warm, toss each Beaver Tail in sugar, ensuring both sides are evenly coated. This step adds that essential crunch and sparkle. Then, drizzle generously with your whiskey-coffee glaze, letting it pool slightly around the edges.

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!