Vietnamese Iced Milk Coffee

Be the first to rate

(No Ratings Yet)

Loading...

A classic Vietnamese street coffee built on bold, slow-dripped Robusta brewed through a traditional phin filter, then poured over ice with plenty of sweetened condensed milk. It is sweet, strong, and intensely refreshing on a hot day. Served in a tall glass with a thick layer of pale milk sinking under dark coffee, it is the unofficial national drink of Vietnam.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 5 gFat
• 3 gSaturated Fat
• 24 gCarbs
• 0 gFiber
• 22 gSugar
• 3 gProtein
• 65 mgSodium
• 210 mgPotassium
• 135 mgCalcium
• 0.6 mgIron
• 1 mgVitamin C
• 55 mcgVitamin A

Ingredients

For brewing

• 4 tbsp coarsely ground Vietnamese Robusta coffee
• 4 cups hot water (about 205 F, just off the boil)

For assembling each glass

• 4 tbsp sweetened condensed milk, divided
• 3 to 4 cups ice cubes
• 1 tbsp evaporated milk per glass (optional, for extra creaminess)

Directions

1. Divide the sweetened condensed milk evenly among four tall glasses, adding about 1 tablespoon to the bottom of each.
2. Set up a Vietnamese phin filter over each glass: place 1 tablespoon of ground coffee into the filter chamber, gently tamp the perforated press, and set the filter on top of the glass.
3. Pour about 2 tablespoons of hot water over the grounds to bloom them, wait 30 seconds, then fill the filter chamber the rest of the way with hot water and put the lid on.
4. Allow the coffee to drip slowly through the phin for 5 to 7 minutes; resist the urge to press or stir the grounds so the brew stays clean and strong.
5. Once all the water has dripped through, remove the phin and discard the spent grounds.
6. Fill each glass nearly to the top with ice cubes, leaving about half an inch of space at the rim.
7. Optional: add 1 tablespoon of evaporated milk to each glass for a richer, creamier body.
8. Stir vigorously with a long spoon until the condensed milk is fully dissolved and the drink turns a uniform light caramel color.
9. Taste and adjust by adding more condensed milk for extra sweetness or a splash of cold water if the brew is too intense.
10. Serve immediately with a straw and a small spoon, letting guests stir again before sipping to keep the ice from melting too fast.

Cook’s Notes

• Authentic Vietnamese iced coffee relies on strong dark-roast Robusta beans; if unavailable, use a dark French roast and brew a little extra to compensate.
• Never use boiling water straight from the kettle, let it rest 20 to 30 seconds so it does not scorch the grounds and turn the brew bitter.
• Brewing should take 5 to 7 minutes per glass; if it drips faster than 4 minutes, tamp the grounds a bit more next time.
• For a richer mouthfeel, swap half the condensed milk for a thick, high-quality brand such as Longevity or Carnation.
• Make a quick cafe sua da da (frozen version) by blending the brewed coffee, condensed milk, and about 2 cups of ice until slushy.

You might also like

Asian

Trang Bang Tapioca Noodle Soup with Pork and Shrimp

Asian

Classic Vietnamese Shaking Beef

Asian

Crispy Vietnamese Shrimp and Crab Spring Rolls

Asian

Vietnamese Sizzling Rice Crepes with Shrimp and Pork