Coffee
Vietnamese Iced Coffee
Dark, slow-dripped coffee stirred with sweetened condensed milk and poured over plenty of ice for an intense, creamy café drink.
Inspired by Vietnamese cà phê sữa đá
Prep
8 min
Cook
7 min
Serves
2 servings
Difficulty
Easy
Method
Recipe notes
A phin creates the traditional slow extraction and concentrated body, but an equal volume of strong moka-pot coffee works. Stir the condensed milk into the hot coffee before adding ice so the sweetness disperses instead of settling in a cold layer.
Planning, storage, and serving
Storage and reheating
Brewed sweetened coffee can be refrigerated in an airtight container for up to 2 days. Add fresh ice only when serving; coffee stored over ice becomes weak and watery.
Make-ahead tips
Measure the coffee and condensed milk a day ahead. You may brew and chill the sweetened coffee, though freshly dripped coffee poured over ice has the strongest aroma.
What to serve with it
- - A bánh mì sandwich
- - Fresh tropical fruit
- - A lightly sweet coconut pastry
Equipment needed
- - Two Vietnamese phin filters or a moka pot
- - Kettle
- - Two heatproof glasses and two serving glasses
Difficulty explained
The process is simple, but grind size and a gentle filter press determine whether the coffee drips at the right pace.
Nutrition estimate
Calories
130
Protein
3g
Carbs
22g
Fat
3g
Sat. fat
2g
Fiber
0g
Sugar
22g
Sodium
45mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Decaffeinated coffee
Use an equal amount of decaffeinated coffee prepared at the same strength.
Lactose-free milk
Use the same amount of lactose-free dairy milk.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Coffee that drips too quickly tastes thin; use a slightly finer grind or seat the press more firmly without tamping hard.
- Coffee that does not drip is packed too tightly or ground too fine; loosen the press and add a teaspoon of hot water.
- Adding ice before dissolving the condensed milk leaves an unevenly sweet drink and makes the milk difficult to incorporate.
Nutrition Context
- Sweetened condensed milk supplies most of the drink's calories, added sugar, and saturated fat.
- The robusta-style coffee is concentrated and can contain substantial caffeine; smaller servings preserve the flavor without doubling the stimulant load.
FAQ
Do I need a Vietnamese phin?
No. A moka pot is the closest substitute; otherwise brew dark-roast coffee at roughly double normal strength.
Why does my phin drip too fast?
The grind is probably too coarse or the press is too loose. Aim for a steady drip lasting about 4 to 6 minutes.
Can I make it less sweet?
Yes. Start with 1 tablespoon condensed milk per glass and add more only after tasting the hot coffee.
Can I use decaf coffee?
Yes. Choose a dark-roast decaf and keep the same coffee-to-water ratio for comparable body.
Why stir before adding ice?
Condensed milk dissolves cleanly in hot coffee but can cling to the glass once the drink is cold.
What sides pair best with this dish?
A bánh mì, tropical fruit, or a lightly sweet coconut pastry balances the strong creamy coffee.