FOR THE CONDENSED COCONUT MILK:

1. Bring the coconut milk, sugar, and cinnamon stick to a boil in a small saucepan. Once boiling, turn the heat down and keep the mixture at a low, steady simmer, stirring occasionally. Cook the coconut milk until it is reduced by half, about 35-45 minutes.
2. Strain the milk and discard the cinnamon stick. Let cool to room temperature.

FOR THE ICED VIETNAMESE COFFEES:

1. While the coconut milk is reducing, pour 2 cups of boiling water over 4 tablespoons of the cappuccino mix. Whisk well and place in the refrigerator to cool.
2. Divide the cold cappuccino between two glasses filled with ice. Top with the sweetened condensed coconut milk, a splash of half-and-half, and a cinnamon stick. Enjoy!