Vietnamese iced coffee with condensed milk transforms your ordinary coffee routine into something extraordinary. This beloved Southeast Asian beverage combines robust dark roast coffee with sweet condensed milk over ice creating a perfect balance of bitter and sweet that’s become a global sensation.
We love how this simple yet sophisticated drink captures Vietnam’s coffee culture in every sip. The traditional brewing method using a metal drip filter called a phin creates an intensely flavored concentrate that pairs beautifully with creamy condensed milk. What started as a French colonial adaptation has evolved into Vietnam’s signature coffee experience.
The beauty of Vietnamese iced coffee lies in its simplicity and bold flavors. You’ll discover why this refreshing beverage has captivated coffee enthusiasts worldwide and become a staple in Vietnamese restaurants everywhere. Let’s jump into creating this cafe-quality drink right in your own kitchen.
What Is Vietnamese Iced Coffee With Condensed Milk
Vietnamese iced coffee with condensed milk stands as one of Southeast Asia’s most beloved coffee preparations. We recognize this drink by its distinctive brewing method using a traditional phin filter and its signature sweetness from condensed milk.
The beverage originates from Vietnam’s French colonial period when coffee cultivation flourished throughout the region. French colonists introduced coffee to Vietnam in the 1850s, but locals adapted the brewing methods to create something uniquely their own. We see this adaptation in the phin filter, a small metal brewing device that sits directly on top of the cup.
This coffee drink combines dark roast Vietnamese coffee with sweetened condensed milk to create a rich and creamy beverage. We appreciate how the slow drip brewing process extracts intense flavors from the coffee grounds while the condensed milk adds sweetness and body. The contrast between the bitter coffee and sweet milk creates a perfectly balanced flavor profile.
Traditional preparation involves placing ground coffee in the phin filter and slowly dripping hot water through the grounds. We watch as the coffee drips into a glass containing condensed milk at the bottom. The entire brewing process takes approximately 5 to 7 minutes, allowing the coffee to develop its full flavor profile.
Vietnamese iced coffee serves as both a refreshing afternoon drink and a social beverage shared among friends and family. We find this drink particularly popular during Vietnam’s hot summer months when the ice provides cooling relief. The drink has gained international recognition and appears on menus at Vietnamese restaurants and specialty coffee shops worldwide.
The authentic version uses robusta coffee beans rather than arabica, which provides a stronger and more bitter flavor foundation. We notice how this bolder coffee profile pairs exceptionally well with the sweetness of condensed milk. Many Vietnamese coffee brands specifically roast their beans to complement this brewing method and milk combination.
Essential Equipment and Tools
Creating authentic Vietnamese iced coffee requires exact tools that ensure the perfect brewing process and traditional flavor profile. We’ll guide you through the essential equipment and alternative methods to make this beloved beverage at home.
Vietnamese Coffee Filter (Phin)
The phin stands as the heart of authentic Vietnamese coffee brewing. This small metal filter consists of a chamber designed to hold coffee grounds and a perforated bottom that allows coffee to drip slowly into your cup below.
We recommend using a traditional phin for the most authentic experience. The filter typically measures 2 to 3 inches in diameter and includes a press plate that sits on top of the coffee grounds during brewing. This design creates the perfect extraction rate that Vietnamese coffee is famous for.
Essential Equipment Breakdown:
| Equipment | Size/Capacity | Purpose |
|---|---|---|
| Vietnamese Phin Filter | 2-3 inch diameter | Primary brewing vessel |
| Glass | 8-10 oz capacity | Serving vessel |
| Spoon or Stirrer | Standard size | Mixing coffee and condensed milk |
The brewing process with a phin takes approximately 5 to 7 minutes. Place 1.5 to 3 tablespoons of coarse ground coffee into the chamber. Pour a small amount of hot water over the grounds and let them bloom for 30 seconds. Add the remaining 6 to 8 ounces of near-boiling water and allow gravity to work its magic as the coffee slowly drips through the perforated bottom.
Alternative Brewing Methods
While the phin delivers the most traditional experience we still recognize that not everyone has access to this specialized equipment. Several alternative methods can produce excellent results when brewing Vietnamese iced coffee at home.
French Press Method: This approach allows for richer coffee flavor by steeping coarse coffee grounds in hot water. Use the same coffee-to-water ratio as you would with a phin. Steep for 4 minutes before pressing and pouring over your condensed milk and ice.
Espresso Machine Method: For coffee enthusiasts with espresso equipment we suggest brewing a single or double shot directly onto 1 to 3 tablespoons of sweetened condensed milk. The strong espresso pairs beautifully with the sweet milk before you add ice for the final touch.
Alternative Method Comparison:
| Method | Brew Time | Strength Level | Equipment Required |
|---|---|---|---|
| French Press | 4 minutes | Rich and full-bodied | French press |
| Espresso Machine | 25-30 seconds | Very strong | Espresso machine |
| Traditional Phin | 5-7 minutes | Balanced and smooth | Vietnamese phin filter |
Each method produces a slightly different flavor profile but all create the delicious contrast between robust coffee and creamy condensed milk that makes Vietnamese iced coffee so irresistible.
Ingredients
We’ve curated the essential ingredients to create an authentic Vietnamese iced coffee that delivers the perfect balance of robust coffee and creamy sweetness. These carefully selected components will help you recreate this beloved cafe experience at home.
For the Coffee
Our coffee base requires just a few quality ingredients to achieve that signature Vietnamese flavor profile:
- Coarse Ground Coffee: 2-3 tablespoons of dark roast coffee, preferably suited for espresso brewing or specifically Vietnamese coffee blends like Trung Nguyen
- Hot Water: 6-8 ounces of near-boiling water for optimal extraction
- Sweetened Condensed Milk: 1-3 tablespoons depending on your preferred sweetness level
For Serving
- Ice Cubes: Enough to fill a tall glass completely
- Sweetened Condensed Milk: Pour into the glass before adding ice for proper layering
- Brewed Coffee: Strong coffee concentrate to pour over the prepared ice and milk mixture
- Optional Milk: Regular milk, dairy-free alternatives, or half & half for additional richness
- Creamy Topping (Optional): Equal parts sweetened condensed milk and regular milk mixed together for enhanced creaminess
| Ingredient Category | Key Components | Quantity Range |
|---|---|---|
| Coffee Base | Ground coffee | 2-3 tablespoons |
| Coffee Base | Hot water | 6-8 ounces |
| Sweetener | Condensed milk | 1-3 tablespoons |
| Serving | Ice cubes | As needed |
| Optional | Additional milk | To taste |
Instructions
Creating authentic Vietnamese iced coffee requires patience and attention to detail for the perfect drip brewing process. We’ll guide you through each step to achieve that signature balance of robust coffee and creamy sweetness.
Prep the Coffee Filter
We start by setting up our Vietnamese coffee filter (phin) properly on top of a sturdy glass or cup. Place the filter chamber directly onto the rim of your glass without applying any pressure to compress the brewing chamber. The filter should sit securely and level to ensure even water distribution during the brewing process. If you’re using a French press as an alternative method, we simply prepare it by ensuring it’s clean and ready for the coffee grounds.
Add Coffee Grounds
We measure 1.5 to 3 tablespoons of coarse ground coffee depending on your preferred strength preference. Pour the coffee grounds into the filter chamber and distribute them evenly across the surface using a gentle shake or tap. Avoid compacting or pressing down on the grounds as this can block proper water flow and result in over-extraction. The grounds should form a level surface that allows water to pass through at the optimal rate for our 5-minute brewing time.
Brew the Coffee
We begin the brewing process by pouring a small amount of hot water (just off boiling temperature) over the coffee grounds to bloom them for about 30 seconds. This initial saturation releases the coffee’s oils and prepares the grounds for full extraction. After the blooming period, we slowly pour the remaining 6 to 8 ounces of hot water into the filter chamber. The water should drip steadily through the grounds, taking approximately 5 minutes to complete the full brewing cycle. We monitor the drip rate to ensure it’s neither too fast nor too slow for optimal flavor extraction.
Prepare the Iced Coffee
We place 1 to 3 tablespoons of sweetened condensed milk in the bottom of our serving glass before the coffee finishes brewing. Once the coffee has completely dripped through the filter, we remove the phin and stir the coffee and condensed milk mixture thoroughly to combine the flavors. Add a generous amount of ice cubes to the glass and stir again to chill the beverage quickly. The final result should be a beautifully layered drink with rich coffee flavors balanced by the creamy sweetness of condensed milk.
Directions for Perfect Results
Creating the perfect Vietnamese iced coffee requires attention to detail and patience during each step of the brewing process. We’ll guide you through the essential techniques to achieve the ideal balance of strength and sweetness.
Getting the Right Coffee Strength
We recommend using a medium to dark roast coffee to capture the authentic Vietnamese flavor profile. Our brewing process relies on achieving the perfect drip rate of 3-4 drops per second through careful grind adjustment.
Pour hot water over the coffee grounds to cover them completely. Allow the coffee to sit for about 30 seconds to begin the blooming process. Add more water to fill the filter completely and wait approximately 5 minutes for the water to pass through.
Monitor the extraction carefully as the coffee drips into your glass. The slow brewing method extracts intense flavors while maintaining the robust character essential for authentic Vietnamese iced coffee.
Achieving the Perfect Sweetness Balance
We start by adding 1 to 3 tablespoons of sweetened condensed milk to the bottom of our serving glass. The amount depends on your personal preference for sweetness level.
Remove the filter once the brewing process completes and stir the coffee and condensed milk together thoroughly. This ensures a smooth and creamy texture throughout the drink.
Add ice to the mixture and stir once more to achieve the perfect temperature. The final result should display a beautiful balance between the bitter coffee notes and the rich sweetness of the condensed milk.
Make-Ahead Tips
Planning ahead transforms your Vietnamese iced coffee preparation into a seamless experience. We recommend preparing certain components in advance to streamline the brewing process and ensure consistent results every time.
Pre-Mix Condensed Milk Blend offers exceptional convenience for busy mornings. Combine equal parts sweetened condensed milk and regular milk to create a creamy topping that enhances the coffee’s richness. Store this mixture in the refrigerator for up to 3 days in an airtight container. This blend provides a smoother texture while maintaining the traditional sweetness that defines authentic Cà Phê Sữa Đá.
Brew Coffee in Advance saves valuable time during your morning routine. Prepare your coffee using the phin filter or French press method and allow it to cool to room temperature. Store the brewed coffee in the refrigerator for up to 24 hours to preserve its robust flavor profile. When ready to serve combine the chilled coffee with sweetened condensed milk just before adding ice.
Portion Control Made Simple helps maintain consistency across multiple servings. Measure individual portions of sweetened condensed milk (1 to 3 tablespoons based on preference) into small containers or ice cube trays. Freeze these portions for extended storage or refrigerate for immediate use within the week.
Ice Preparation Strategy ensures your coffee stays perfectly chilled without dilution. Freeze strong coffee in ice cube trays to create coffee ice cubes that won’t water down your drink as they melt. Regular ice works well too but coffee ice cubes maintain the beverage’s intensity throughout your drinking experience.
These make ahead techniques allow you to enjoy authentic Vietnamese iced coffee without compromising on quality or flavor. The advance preparation methods ensure each cup delivers the perfect balance of robust coffee and creamy sweetness that makes this Southeast Asian favorite so irresistible.
Serving Suggestions
We recommend serving Vietnamese iced coffee immediately after brewing to capture the perfect temperature contrast between the hot coffee and cold ice. The drink tastes best when the condensed milk remains slightly layered at the bottom before stirring.
For presentation, we suggest using tall clear glasses that showcase the beautiful layers of dark coffee floating over the creamy condensed milk. This visual appeal adds to the overall drinking experience and highlights the traditional preparation method.
We find that adding regular milk or half and half creates a creamier version for those who prefer a milder coffee flavor. Start with one tablespoon of additional dairy and adjust according to your taste preferences.
A long-handled spoon works perfectly for stirring and serving this beverage. We recommend stirring thoroughly to blend the condensed milk evenly throughout the coffee before taking your first sip.
For hot summer days, we suggest doubling the ice amount to ensure your coffee stays refreshingly cold. Crushed ice works particularly well as it chills the drink faster and creates better dilution balance.
We recommend pairing Vietnamese iced coffee with traditional Vietnamese pastries like bánh mì or French croissants to complement the colonial influences in both the coffee and pastry traditions. The rich sweetness balances beautifully with buttery baked goods.
For entertaining, we suggest preparing individual servings in mason jars with the condensed milk pre-measured at the bottom. Guests can watch the coffee drip process and stir their own drinks for an interactive experience.
We find that serving the coffee alongside a small dish of extra condensed milk allows guests to customize their sweetness level. Some prefer a stronger coffee taste while others enjoy the indulgent sweetness of additional condensed milk.
Storage Instructions
Proper storage of Vietnamese iced coffee components ensures we maintain the rich flavors and quality that make this beverage so exceptional. We need to understand that different elements require exact storage approaches to preserve their taste and safety.
Storing Brewed Coffee
Hot brewed Vietnamese coffee concentrate demands immediate attention after preparation. We must cool the freshly brewed coffee and refrigerate it within 2 hours to prevent spoilage. The concentrate maintains its best quality when used within 24 hours of brewing.
Extended refrigeration up to 48 hours remains possible though some flavor loss occurs during this time. We recommend using airtight containers to minimize exposure to air and preserve the coffee’s robust character.
Cold Brew Coffee Storage
Cold brewed Vietnamese coffee offers extended storage benefits compared to hot brewing methods. We create this concentrate by steeping coarse coffee grounds in cold water for 24 hours at room temperature. Double straining removes all sediment before storage.
The resulting concentrate requires refrigeration in an airtight container immediately after preparation. We achieve optimal freshness when consuming cold brew concentrate within 7 days of preparation. Some sources suggest storage up to 1 month though we recommend the shorter timeframe for peak flavor quality.
Sweetened Condensed Milk Storage
Opened sweetened condensed milk requires immediate transfer from its original can to an airtight container. We must refrigerate the milk promptly after opening to maintain its creamy texture and sweet flavor.
Properly stored condensed milk maintains quality for 5 to 7 days in refrigerated conditions. We avoid leaving opened condensed milk at room temperature as this promotes bacterial growth and spoilage.
Prepared Drink Guidelines
Mixed Vietnamese iced coffee with condensed milk performs best when consumed immediately after preparation. We notice that separation and dilution occur when the completed beverage sits for extended periods.
The ice melts quickly and dilutes the carefully balanced flavors we work to achieve. We recommend preparing individual servings fresh rather than attempting to store the complete beverage.
| Component | Storage Location | Shelf Life (Refrigerated) | Notes |
|---|---|---|---|
| Hot brewed coffee | Fridge | Up to 48 hours | Use within 24 hours is best |
| Cold brew coffee | Fridge | 7 days (up to 1 month) | 7 days recommended for freshness |
| Sweetened condensed milk | Fridge | 5–7 days | Once opened, airtight container |
| Prepared coffee drink | Immediate use | — | Not recommended for storage |
Troubleshooting Common Issues
Even experienced coffee enthusiasts occasionally encounter challenges when perfecting their Vietnamese iced coffee. We’ll address the most common brewing problems and provide practical answers to ensure your drink achieves the ideal balance every time.
Coffee Too Weak or Strong
We often find that achieving the perfect coffee strength requires adjusting our brewing variables. When your Vietnamese iced coffee tastes too weak, we recommend using a finer grind size to increase extraction or adding more coffee grounds to intensify the flavor. The ideal ratio calls for 1 1/2 to 3 tablespoons of coarse ground Vietnamese coffee per serving.
Strong coffee presents the opposite challenge but responds well to simple adjustments. We suggest using a coarser grind to reduce extraction time or decreasing the amount of coffee grounds. Remember that robusta beans naturally provide a stronger flavor profile than arabica, so reducing the quantity helps maintain the delicate balance with sweetened condensed milk.
Temperature also affects coffee strength significantly. We ensure our water reaches 195-205°F for optimal extraction without over-brewing. Lower temperatures produce weaker coffee while excessive heat can create bitter notes that overpower the condensed milk’s sweetness.
Condensed Milk Not Mixing Properly
Proper mixing creates the signature creamy texture that defines authentic Vietnamese iced coffee. We encounter mixing issues when the coffee temperature drops too low during brewing. Hot coffee helps dissolve the condensed milk completely and creates a smooth blend.
We always add 1 to 3 tablespoons of sweetened condensed milk to the glass before brewing begins. This technique allows the hot coffee to naturally incorporate with the milk as it drips through the phin filter. Stirring the mixture vigorously immediately after brewing completes the integration process.
When condensed milk remains separated or creates lumps, we recommend warming the milk slightly before adding it to the glass. Room temperature condensed milk blends more easily than cold milk straight from the refrigerator. We also suggest using a long spoon to reach the bottom of the glass and ensure thorough mixing throughout the entire drink.
The consistency of condensed milk varies between brands. We find that thinner varieties mix more readily while thicker versions require additional stirring time and slightly hotter coffee temperatures for complete dissolution.
Variations and Customizations
While traditional Vietnamese iced coffee creates a perfect foundation, we can explore exciting variations that maintain the authentic flavor profile while accommodating different preferences and dietary needs.
Hot Vietnamese Coffee
Hot Vietnamese coffee, known as Cà Phê Sữa Nóng, offers the same rich flavors without the cooling element of ice. We brew this variation using the identical phin method that creates our beloved iced version. The coffee drips slowly through the metal filter directly into a glass containing sweetened condensed milk.
The brewing process remains unchanged from our traditional method. We place the phin filter over our glass, add the coffee grounds, and pour hot water for the initial bloom. After the slow drip extraction completes, we stir the coffee and condensed milk together thoroughly.
This warming variation proves especially comforting during cooler weather or when we crave the rich coffee and milk combination without the chill. The hot temperature enhances the aromatic qualities of the dark roast coffee while allowing the sweetened condensed milk to blend more seamlessly into the brew.
Vegan Vietnamese Iced Coffee
Creating a plant-based version of Vietnamese iced coffee allows everyone to enjoy this beloved beverage regardless of dietary restrictions. We replace the traditional sweetened condensed milk with vegan alternatives that maintain the creamy texture and sweetness.
Coconut milk serves as our preferred substitute, offering natural richness that complements the robust coffee flavors. We recommend using full-fat canned coconut milk mixed with your choice of non-dairy sweetener such as agave nectar or maple syrup. Almond milk provides another excellent option, though we suggest choosing the sweetened variety or adding sweetener to achieve the proper balance.
The brewing process follows our traditional phin method exactly. We place 1 to 3 tablespoons of our chosen vegan milk alternative in the glass before positioning the phin filter. The coffee drips through the filter, combining with the plant-based milk to create the signature layered effect.
After brewing completes, we stir the mixture thoroughly and add ice cubes for the perfect temperature. The result delivers the same satisfying contrast between bold coffee and creamy sweetness that makes Vietnamese iced coffee irresistible.
Conclusion
We’ve discovered that Vietnamese iced coffee with condensed milk isn’t just another beverage – it’s a perfect harmony of bold flavors and cultural tradition that you can easily master at home. With the right equipment and techniques we’ve shared, you’ll be creating cafe-quality drinks that rival any specialty coffee shop.
The beauty of this drink lies in its versatility and the satisfaction of the slow brewing process. Whether you’re preparing it for yourself or entertaining guests, each cup delivers that irresistible combination of robust coffee and creamy sweetness that makes Vietnamese iced coffee so beloved worldwide.
Now it’s time to grab your phin filter and start brewing. Your taste buds will thank you for discovering this incredible coffee experience that transforms an ordinary afternoon into something truly special.
Frequently Asked Questions
What is Vietnamese iced coffee with condensed milk?
Vietnamese iced coffee with condensed milk is a beloved Southeast Asian beverage that combines robust dark roast coffee with sweetened condensed milk over ice. Originating during Vietnam’s French colonial period, this drink uses a traditional phin filter for slow drip brewing, creating a perfect balance between bitter coffee and creamy sweetness that has gained international recognition.
What equipment do I need to make Vietnamese iced coffee at home?
The essential equipment includes a phin filter (traditional Vietnamese coffee dripper), a glass or cup, and a spoon for stirring. If you don’t have a phin filter, you can use alternative brewing methods like a French press or espresso machine, though the flavor profile will be slightly different from the authentic version.
What ingredients are required for Vietnamese iced coffee?
You need coarse ground dark roast coffee (preferably robusta beans), hot water, sweetened condensed milk, and ice cubes. The traditional recipe uses 1-3 tablespoons of condensed milk depending on your sweetness preference, with the robust coffee providing a strong flavor that pairs perfectly with the creamy milk.
How long does it take to brew Vietnamese iced coffee?
The traditional phin brewing method takes 5 to 7 minutes for the coffee to slowly drip into your glass. This slow extraction process is crucial for developing the intense flavors and robust character that makes Vietnamese iced coffee special, so patience is key to achieving the perfect cup.
Can I make Vietnamese iced coffee without a phin filter?
Yes, you can use alternative brewing methods like a French press or espresso machine. While these methods won’t replicate the exact traditional flavor, they still allow you to enjoy the delightful contrast between strong coffee and sweet condensed milk that defines Vietnamese iced coffee.
How should I store brewed Vietnamese iced coffee?
Brewed coffee should be consumed within 24 hours for optimal flavor and stored in the refrigerator in an airtight container. Cold brew versions can last up to 7 days. However, prepared drinks with ice are best enjoyed immediately to prevent dilution and separation of ingredients.
What are some variations of Vietnamese iced coffee?
Popular variations include “Cà Phê Sữa Nóng” (hot version without ice) for cooler weather, and vegan alternatives using coconut milk or almond milk instead of condensed milk. These variations maintain the same brewing method and flavor balance while accommodating different preferences and dietary needs.
How can I make Vietnamese iced coffee ahead of time?
You can pre-mix condensed milk blends, brew coffee in advance and store it refrigerated, or freeze coffee in ice cube trays to prevent dilution. However, for the best experience, assemble the final drink just before serving to maintain the perfect temperature contrast and flavor integrity.
