Instant Sweet Creamy Vietnamese Coffee

Dive into the rich, decadent world of Instant Sweet Creamy Vietnamese Coffee. This incredibly simple recipe allows you to recreate the iconic Vietnamese coffeehouse experience right in your own kitchen, offering a delightful escape with a boost of energy.

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Prep Time 5

Cook Time 5

Total Time 5

Servings: 1 cup

Course: Beverage, Dessert

Cuisine: Vietnamese

Ingredients Equipment Method Notes

Ingredients

2 tablespoons Vietnamese coffee grounds medium-coarse grind recommended
4 ounces hot water just off the boil, around 200°F or 93°C
2-3 tablespoons sweetened condensed milk adjust to your preferred sweetness level
1 cup ice cubes
1-2 tablespoons evaporated milk or coconut milk optional, for extra creaminess

Equipment

Vietnamese phin filter
Mug
Fine mesh sieve
Cheesecloth
Tall glass

Method

If using a traditional Vietnamese phin filter, place it on top of your mug. Add 2 tablespoons of Vietnamese coffee grounds to the filter. Gently shake the filter to evenly distribute the grounds. Place the press (if your filter has one) on top of the grounds, without pressing down too hard.
2 tablespoons Vietnamese coffee grounds
Pour about 1 ounce of hot water (just off the boil) over the grounds to let them bloom for about 30 seconds. This process releases trapped gases and enhances the coffee's flavor.
4 ounces hot water, 2 tablespoons Vietnamese coffee grounds
Slowly pour the remaining 3 ounces of hot water into the phin filter. Allow the coffee to drip through into the mug. This slow drip is crucial for extracting the full, robust flavor of Vietnamese coffee. It should take about 3–5 minutes for the coffee to fully drip.
If you don't have a phin filter: Brew 2 ounces of very strong coffee (like espresso or moka pot coffee) or use 2 tablespoons of finely ground coffee with 4 ounces of hot water and strain very well through a fine-mesh sieve or cheesecloth to remove all grounds.
4 ounces hot water, 2 tablespoons Vietnamese coffee grounds
Once the coffee has finished dripping, add 2–3 tablespoons of sweetened condensed milk directly into the hot coffee. The amount will depend on how sweet you like your coffee.
2-3 tablespoons sweetened condensed milk
Stir the hot coffee and sweetened condensed milk vigorously until the condensed milk is completely dissolved and the mixture is smooth and well-combined. This creates the signature sweet and creamy base.
2-3 tablespoons sweetened condensed milk
Fill a tall glass with about 1 cup of ice cubes.
1 cup ice cubes
Pour the sweetened, brewed coffee mixture from your mug over the ice-filled glass.
If desired, stir in 1–2 tablespoons of evaporated milk or coconut milk for an extra layer of creaminess and a subtly different flavor profile.
1-2 tablespoons evaporated milk or coconut milk
Stir everything together briefly to chill the coffee and distribute the creaminess. Your Instant Sweet Creamy Vietnamese Coffee is now ready to be savored!

Notes

Best enjoyed fresh. Leftover brewed coffee (without ice) can be stored in the refrigerator for up to 2 days. Reheat gently. Freezing is not recommended.