Craving a delightful and invigorating coffee experience? This Easy Vietnamese Iced Coffee recipe is your perfect solution, offering a quick and simple way to recreate that beloved café classic in your own kitchen. Forget expensive store-bought versions; this straightforward method delivers authentic flavor and cooling refreshment with minimal effort, making it an ideal pick-me-up any time of day.
Key Ingredients for Easy Vietnamese Iced Coffee
- Vietnamese Coffee Beans: 2-3 tablespoons, finely ground (specialty Vietnamese coffee grounds are ideal, but a fine dark roast will also work well)
- Sweetened Condensed Milk: 2-3 tablespoons, or to taste
- Hot Water: Approximately 4 ounces
- Ice Cubes: Plenty, for serving
- Optional: A dash of heavy cream or milk for extra creaminess
How to Make Easy Vietnamese Iced Coffee
This Easy Vietnamese Iced Coffee is a revelation in simplicity and taste! In just minutes, you can transform humble ingredients into a rich, intensely flavorful, and perfectly chilled beverage that rivals any coffee shop offering. The magic lies in the slow drip of strong coffee and the luscious sweetness of condensed milk, creating a luxuriously creamy texture with every sip. You’ll be enjoying this delightful treat in under 10 minutes of active preparation time, with a total time of around 15 minutes including brewing.
Step-by-Step Instructions
- Prepare Your Coffee Dripper: If you have a traditional Vietnamese coffee phin, place it over a heatproof glass or mug. Ensure the filter basket is inside the dripper.
- Add Coffee Grounds: Spoon the finely ground Vietnamese coffee (or your chosen dark roast) into the filter basket of the dripper. Gently shake or tap the dripper to level the grounds, but do not tamp them down.
- Insert the Press (Phin Method): If using a phin, place the small perforated press insert on top of the coffee grounds. This is crucial for controlling the water flow.
- Bloom the Coffee: Pour about 1 ounce of hot water (just off the boil, around 200°F or 93°C) over the grounds. Let it sit for about 30 seconds to allow the coffee to “bloom” and release its aromas.
- Begin the Slow Drip: Slowly pour the remaining hot water (about 3 ounces) into the dripper, filling it to the top. Place the lid on the dripper to retain heat.
- Patiently Brew: Allow the coffee to drip slowly into the glass below. This process can take anywhere from 3 to 5 minutes. You’re looking for a rich, dark, and concentrated coffee.
- Sweeten Your Brew: Once the coffee has finished dripping, remove the dripper. Add 2-3 tablespoons of sweetened condensed milk to the hot, concentrated coffee. Stir vigorously until the condensed milk is fully dissolved and the mixture is smooth and well combined. This creates the signature creamy, sweet base of Vietnamese iced coffee.
- Prepare for Chilling: Fill a tall glass generously with ice cubes.
- Combine and Serve: Pour the sweetened coffee mixture over the ice. Stir gently to combine and begin the chilling process.
- Optional Creaminess: If you desire an even creamier texture, add a dash of heavy cream or milk to your glass and stir.
- Enjoy Your Creation: Your Easy Vietnamese Iced Coffee is ready to be savored! Stir occasionally to keep it perfectly chilled and enjoy the rich, bold flavors.
Why You’ll Love This Easy Vietnamese Iced Coffee
You’ll absolutely fall in love with the intense, robust flavor of this Easy Vietnamese Iced Coffee, a truly satisfying alternative to your everyday brew. The star of the show is the unique combination of dark-roasted coffee and the sweet, creamy embrace of condensed milk, creating a taste sensation that’s both invigorating and decadent. Unlike the often diluted and overly sweetened versions found elsewhere, this recipe allows you to control the sweetness and strength, proving that authentic Vietnamese iced coffee can be surprisingly budget-friendly to make at home, saving you significant money compared to your local coffee shop.
The deep, slightly nutty notes of the coffee, perfectly balanced by the luscious sweetness, make this a truly addictive drink. It’s a delightful pick-me-up that’s perfect for combating the afternoon slump or enjoying as a delightful dessert coffee. Forget the hassle of complicated coffee machines; this recipe is so incredibly simple, even a beginner can master it in minutes. So, ditch the expensive café runs and give this Easy Vietnamese Iced Coffee a try – your taste buds and your wallet will thank you!
Storing and Reheating Tips
While Easy Vietnamese Iced Coffee is best enjoyed immediately after preparation for optimal freshness and chilling, there are ways to store and enjoy any leftovers.
- Refrigeration: If you have any leftover sweetened coffee mixture (before adding ice), you can store it in an airtight container in the refrigerator for up to 2-3 days. It will be a concentrated syrup.
- To Serve Later: When ready to enjoy, pour the refrigerated sweetened coffee mixture over fresh ice. You may need to add a splash more water or milk to reach your desired strength.
- Freezing (Not Recommended for Best Quality): Freezing this particular coffee drink is not ideal as the texture of the condensed milk and coffee can change upon thawing, potentially separating or becoming watery. It’s best to prepare it fresh as needed.
Final Thoughts
This Easy Vietnamese Iced Coffee is your passport to a world of bold, sweet, and delightfully refreshing coffee. Give it a try, and you’ll discover a new favorite way to enjoy your daily caffeine fix in a simple yet incredibly rewarding way.
Easy Vietnamese Iced Coffee
Ingredients
Equipment
Method
- Prepare Your Coffee Dripper: If you have a traditional Vietnamese coffee phin, place it over a heatproof glass or mug. Ensure the filter basket is inside the dripper.
- Add Coffee Grounds: Spoon the finely ground Vietnamese coffee (or your chosen dark roast) into the filter basket of the dripper. Gently shake or tap the dripper to level the grounds, but do not tamp them down.2-3 tablespoons Vietnamese coffee beans, finely ground
- Insert the Press (Phin Method): If using a phin, place the small perforated press insert on top of the coffee grounds. This is crucial for controlling the water flow.
- Bloom the Coffee: Pour about 1 ounce of hot water (just off the boil, around 200°F or 93°C) over the grounds. Let it sit for about 30 seconds to allow the coffee to “bloom” and release its aromas.4 ounces hot water
- Begin the Slow Drip: Slowly pour the remaining hot water (about 3 ounces) into the dripper, filling it to the top. Place the lid on the dripper to retain heat.4 ounces hot water
- Patiently Brew: Allow the coffee to drip slowly into the glass below. This process can take anywhere from 3 to 5 minutes. You’re looking for a rich, dark, and concentrated coffee.
- Sweeten Your Brew: Once the coffee has finished dripping, remove the dripper. Add 2-3 tablespoons of sweetened condensed milk to the hot, concentrated coffee. Stir vigorously until the condensed milk is fully dissolved and the mixture is smooth and well combined. This creates the signature creamy, sweet base of Vietnamese iced coffee.2-3 tablespoons sweetened condensed milk
- Prepare for Chilling: Fill a tall glass generously with ice cubes.Plenty ice cubes
- Combine and Serve: Pour the sweetened coffee mixture over the ice. Stir gently to combine and begin the chilling process.
- Optional Creaminess: If you desire an even creamier texture, add a dash of heavy cream or milk to your glass and stir.A dash heavy cream or milk
- Enjoy Your Creation: Your Easy Vietnamese Iced Coffee is ready to be savored! Stir occasionally to keep it perfectly chilled and enjoy the rich, bold flavors.