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Creamy Vietnamese Iced Coffee Recipe Easy and Perfect for Summer

creamy vietnamese iced coffee - featured image

A simple and authentic Vietnamese iced coffee made with robust coffee grounds and sweetened condensed milk, perfect for a refreshing summer treat.

Ingredients

Scale
  • 2 tablespoons (14 grams) Vietnamese coffee grounds (medium to dark roast, coarsely ground)
  • 6 ounces (180 ml) hot water
  • 2 to 3 tablespoons (3045 ml) sweetened condensed milk
  • Ice cubes
  • Optional: evaporated milk or half-and-half for extra creaminess
  • Optional: coconut condensed milk for dairy-free version
  • Optional: cocoa powder or chocolate syrup for mocha twist
  • Optional: cinnamon or cardamom for spiced version

Instructions

  1. Add 2 to 3 tablespoons (30-45 ml) of sweetened condensed milk to your glass. Adjust to taste.
  2. Add 2 tablespoons (14 grams) of Vietnamese coffee grounds into the phin filter and gently shake to level the grounds.
  3. Place the filter press on top of the coffee grounds and press lightly to compress evenly.
  4. Pour 1-2 tablespoons of hot water (around 200ยฐF / 93ยฐC) into the phin to let the coffee bloom for 20-30 seconds.
  5. Fill the phin with hot water to the top (about 6 ounces / 180 ml), place the lid on, and let the coffee drip slowly into the glass for 4-5 minutes.
  6. Once the coffee has fully dripped, stir the coffee and sweetened condensed milk together until combined.
  7. Fill a larger glass with ice cubes and pour the creamy coffee mixture over the ice.
  8. Stir gently and enjoy immediately.

Notes

If coffee drips too fast, press grounds firmer or use finer grounds; if too slow, pack grounds less tightly. Use coffee ice cubes to avoid dilution. Stir well after mixing for even creaminess. Brew coffee fresh and mix with condensed milk and ice just before serving for best texture.

Nutrition

Keywords: Vietnamese iced coffee, creamy iced coffee, sweetened condensed milk coffee, summer coffee recipe, phin coffee, Vietnamese coffee