Creamy Vietnamese Iced Coffee Recipe Easy Homemade Condensed Milk Drink
A rich and creamy Vietnamese iced coffee made with strong brewed dark roast coffee and sweetened condensed milk, perfect for a refreshing and indulgent pick-me-up.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: Vietnamese
Ingredients
Scale
- 3 tablespoons (about 21 grams) coarsely ground dark roast coffee (Vietnamese-style like Trung Nguyen recommended)
- 200 ml (7 fl oz) hot water (around 195-205°F / 90-96°C)
- 3 to 4 tablespoons (45–60 ml) sweetened condensed milk (brands like Eagle or Carnation recommended)
- Ice cubes (or coffee ice cubes for extra flavor)
- Optional: evaporated milk or whole milk for extra creaminess
- Optional dairy-free substitution: sweetened condensed coconut milk
Instructions
- Preheat your phin filter by pouring hot water through it to warm the metal and glass (1-2 minutes).
- Add 3 tablespoons (about 21 grams) of coarsely ground dark roast coffee into the phin chamber. Gently press the filter press on top without compacting too tightly.
- Add 3 to 4 tablespoons (45-60 ml) of sweetened condensed milk to the bottom of a tall glass. Adjust sweetness to taste.
- Pour about 2 tablespoons (30 ml) of hot water (around 200°F / 93°C) over the grounds to bloom the coffee. Wait 20-30 seconds.
- Slowly fill the phin with about 200 ml (7 fl oz) hot water. Place the lid on and let the coffee drip slowly for about 4-5 minutes. Adjust filter press tightness to control drip speed.
- Once coffee finishes dripping, stir the brewed coffee and condensed milk together until smooth and creamy.
- Fill a glass with ice cubes (or coffee ice cubes) and pour the sweetened coffee mixture over the ice. Stir gently and enjoy immediately.
Notes
Use fresh, coarsely ground coffee for best flavor. Maintain brewing temperature between 195-205°F to avoid bitterness. Adjust drip speed for optimal extraction. For bolder flavor, use coffee ice cubes instead of regular ice. Stir coffee over condensed milk gently to avoid clumps. Store brewed coffee separately in fridge up to 24 hours; do not reheat after mixing with condensed milk.
Nutrition
- Serving Size: 1 tall glass (about
- Calories: 175
- Sugar: 28
- Sodium: 55
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 30
- Protein: 3
Keywords: Vietnamese iced coffee, creamy coffee, condensed milk coffee, iced coffee recipe, Vietnamese coffee, easy iced coffee, homemade iced coffee