Vietnamese Iced Coffee Recipe
Vietnamese · Beverage · 5 min total
A strong, sweet, and creamy iced coffee made with dark roast coffee and sweetened condensed milk, a beloved Vietnamese beverage.
5
min prep
min prep
1
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons coarsely ground dark roast coffee (preferably Vietnamese or French roast)
- 2 tablespoons sweetened condensed milk
- 1/2 cup boiling water
- 1 cup ice cubes
Instructions
- Place the sweetened condensed milk in the bottom of a heatproof glass or a coffee cup.
- If using a traditional Vietnamese phin filter: Add the coffee grounds to the filter chamber, press the top plate down gently, and place the filter over the glass containing the condensed milk. Pour about 1 tablespoon of boiling water into the filter to let the coffee bloom for 30 seconds. Then fill the filter with the remaining boiling water and cover with the lid. Let the coffee drip through completely (about 4-5 minutes).
- If using a drip cone or French press: Brew the coffee with the boiling water using your preferred method, then pour the hot coffee directly over the condensed milk.
- Stir the coffee and condensed milk together until well combined.
- Fill a tall glass with ice cubes and pour the coffee mixture over the ice.
- Stir again and serve immediately.
Tips
- For a stronger coffee, use a finer grind or increase the coffee amount.
- Adjust sweetness by adding more or less condensed milk.
- For a traditional touch, use a Vietnamese phin filter.
- Serve with a long spoon for stirring.
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