Vietnamese Iced Coffee is a traditional drink that has gained so much popularity. There’s just something about tasting an intensely delicious creamy coffee that truly boosts mood and energy and this Vietnamese coffee certainly did it. Best of all, you can adjust the concentration of sweet and coffee strength to your personal taste.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 3 tbsp condensed milk
- 3 tbsp dark French roast coffee, ground (use the richest you can find)
- 8 oz boiling water
- 1 cup ice
- Pour condensed milk in a tall glass. This requires an 8 oz traditional coffee phin filter. It’s an inexpensive tool. Place the phin filter chamber and cup spanner on top of the glass, remove the filter and measure out the coffee, leveling it out by gently tapping the chamber.
- Place the filter on top, and pour just a touch of boiling water into the filter, just about to the level of the filter (about 20 mm or so) and let the water absorb into the coffee. Proceed to fill the chamber with the rest of the hot water to the top, cover, and let it steep until all the water passes through the filter.
- This can take some time, about 6-7 minutes. Remove the filter, stir the condensed milk and coffee, then pour over a tall glass with ice. Serve immediately.
- For a slightly less sweet version, combine the sweetened condensed milk with half and half before adding it to the cup. Usually we'll mix about 1/2 sweetened condensed milk - 1/2 half and half. For a quick version, replace the Vietnamese style brewed coffee with a 2 ounce shot of espresso.