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Vietnamese Iced Coffee

This recipe guides you in preparing a classic Vietnamese iced coffee, featuring a strong, dark roast coffee slowly brewed and mixed with rich, sweet condensed milk, then served over ice for a refreshing and invigorating beverage. It's a perfect balance of bitter and sweet.
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Total Time 10 minutes
Servings: 4 people
Course: Snack
Cuisine: south east asian
Calories: 575.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups water
  • 0.5 cup dark roast ground coffee beans
  • 0.5 cup sweetened condensed milk divided
  • 16 ice cubes

Equipment

  • 1 Coffee Brewer (e.g., Phin filter, French press, or drip coffee maker)
  • 4 Serving Glasses
  • 1 Measuring Cups
  • 1 Spoon For stirring

Method
 

  1. Bring 4 cups of water to a boil.
  2. If using a phin filter, place the ground coffee in the filter, gently tamp, and place over a serving glass with a small amount of condensed milk. Pour a small amount of hot water to bloom the coffee, then fill with remaining hot water and allow to drip.
  3. If using a French press, add ground coffee and hot water, steep for 4-5 minutes, then slowly press the plunger. If using a drip coffee maker, brew the coffee as usual.
  4. Divide the brewed dark roast coffee evenly among 4 serving glasses.
  5. Add 0.5 cup of sweetened condensed milk to the hot coffee, dividing it evenly among the glasses (approximately 2 tablespoons per glass).
  6. Stir thoroughly until the condensed milk is fully dissolved and combined with the hot coffee.
  7. Fill each glass generously with ice cubes.
  8. Stir gently to chill the coffee quickly and evenly.
  9. Serve immediately and enjoy the rich, sweet, and strong Vietnamese iced coffee.

Notes

For an authentic experience, a Vietnamese phin filter is highly recommended, as it produces a slower, richer brew. Ensure your dark roast coffee is coarsely ground if using a French press or phin filter to prevent sediment. Adjust the amount of sweetened condensed milk to taste; some prefer it sweeter. Chilling the brewed coffee before adding ice can prevent dilution, though the instant chill from ice is part of the traditional method. The key is a strong, dark coffee base to balance the sweetness.