There are moments in the day when everything slows down just a little. A glass of traditional Vietnamese iced coffee does that for me every time. Bold, deeply roasted coffee drips slowly into sweetened condensed milk, then gets poured over ice into something strong, creamy, and quietly comforting.
This is one of those drinks that feels simple but meaningful. Making it with a phin filter turns coffee into a small ritual, one that rewards patience with an incredibly rich flavor. If you love iced coffee with character, this ca phe sua da belongs in your kitchen.
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Why You'll Love This Recipe
- Bold, smooth, and perfectly balanced
- Authentic Vietnamese coffeehouse flavor at home
- Simple ingredients with a unique brewing method
- Naturally sweet without added syrups
- Refreshing and energizing
- A calming coffee ritual you will look forward to
Ingredients
- 3 tablespoons sweetened condensed milk
- 3 tablespoons dark French roast coffee, finely ground
- 8 ounces boiling water
- 1 cup ice
Ingredient Notes and Substitutions
Sweetened condensed milk is essential here. It adds creaminess and sweetness all at once, creating that signature flavor. I like using a rich, full-bodied brand for the best result.
Dark French roast coffee works beautifully because it stands up to the condensed milk. Look for a bold, rich grind made for Vietnamese-style brewing if possible.
If you do not have a phin filter, you can still make this using a French press or coffee maker with strong brewed coffee, though the texture will be slightly different.
Instructions
- Spoon the sweetened condensed milk into the bottom of a tall glass.
- Place the phin filter chamber on top of the glass and add the ground coffee, gently leveling it.
- Set the filter press on top of the coffee.
- Pour a small amount of boiling water over the grounds, just enough to bloom the coffee. Let it sit briefly.
- Fill the chamber with the remaining hot water, cover, and allow the coffee to drip slowly through the filter. This takes about 6 to 7 minutes.
- Once brewing is complete, remove the filter and stir the coffee with the condensed milk until fully blended.
- Fill a second tall glass with ice and pour the coffee over the top. Serve immediately.
Pro Tips for Success
- Use freshly boiled water for the best extraction.
- Let the coffee drip slowly. That patience is where the flavor develops.
- Stir well before pouring over ice so the condensed milk fully blends.
- Adjust sweetness by adding more or less condensed milk to taste.
Storage and Reheating
Vietnamese iced coffee is best enjoyed fresh. Once diluted with ice, it loses strength over time.
If needed, you can brew the coffee ahead and refrigerate it without ice, then add condensed milk and ice just before serving.
Make Ahead and Freezing
This recipe is not freezer-friendly, but you can prep components ahead. Brew the coffee and store it chilled, then assemble fresh for the best texture and flavor.
Tips and Variations
- Make it extra strong by adding a little more coffee.
- Use less condensed milk for a bolder, less sweet version.
- Add a splash of coconut milk for a creamy twist.
- Serve over crushed ice for faster chilling.
- Enjoy it hot by skipping the ice entirely.
FAQs
It translates to iced coffee with milk in Vietnamese.
It gives the most authentic flavor, but strong brewed coffee can be used if needed.
It is balanced. The sweetness offsets the strong coffee beautifully.
You can use sweetened coconut condensed milk for a dairy-free option.
📖 Recipe
Traditional Vietnamese Iced Coffee (Cà Phê Sữa Đá)
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverages
- Method: Drip Brew, Iced
- Cuisine: Vietnamese
Description
Sips of traditional Vietnamese Iced Coffee bring a moment of peace to your day. This authentic recipe uses a phin filter for rich, bold coffee layered over sweetened condensed milk and ice.
Ingredients
- 3 tablespoons sweetened condensed milk (recommend Longevity Brand)
- 3 tablespoons dark French roast ground coffee (recommend Trung Nguyen Gourmet Blend)
- 8 oz boiling water
- 1 cup ice
Instructions
- Pour sweetened condensed milk into the bottom of a tall glass.
- Place the phin filter chamber and cup spanner on the glass. Add coffee grounds and level gently. Place the press filter on top.
- Pour a small amount of hot water into the filter to bloom the coffee. Wait 20-30 seconds, then fill the chamber with the rest of the hot water. Cover and let it drip for 6-7 minutes.
- Once the dripping stops, remove the filter, stir the brewed coffee with condensed milk, and pour over a glass of ice. Serve immediately.
Notes
- This recipe uses an 8 oz phin filter, an affordable Vietnamese drip brewer available online or in Asian markets.
- No phin filter? You can substitute a French press or pour-over cone, though the flavor profile may vary slightly.
Serving Suggestions
Serve this traditional Vietnamese iced coffee on warm afternoons, with breakfast, or as a midday pick-me-up. It pairs beautifully with pastries, light brunch dishes, or enjoyed all on offering a quiet moment to yourself.
I love sipping this slowly, listening to the ice clink in the glass. It always feels grounding.
Nutrition and Notes
This recipe makes one serving and comes in around 193 calories. It is rich, satisfying, and meant to be enjoyed as a treat rather than rushed.
I have made this many times, and that slow drip never gets old. It is coffee with intention.
Reader Reviews
"So smooth and strong. Just like the cafés."
"The condensed milk makes this irresistible."
Related Recipes You'll Love
If you enjoy bold coffee drinks, try my Caramel Macchiato Recipe for something creamy and familiar.
You may also like my Mango Smoothie Bowl for a bright, refreshing contrast.
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