Easy Vietnamese Iced Coffee

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.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 1 serving

Course: Beverage, Coffee

Cuisine: Vietnamese

Ingredients Equipment Method Notes

Ingredients

2-3 tablespoons Vietnamese coffee beans, finely ground specialty Vietnamese coffee grounds are ideal, but a fine dark roast will also work well
2-3 tablespoons sweetened condensed milk or to taste
4 ounces hot water just off the boil, around 200°F or 93°C
Plenty ice cubes for serving
A dash heavy cream or milk for extra creaminess (optional)

Equipment

Vietnamese coffee dripper (phin)
Heatproof glass or mug
Tall glass

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.

Notes

Best enjoyed immediately. Leftover sweetened coffee mixture can be stored in an airtight container in the refrigerator for 2-3 days.