If you love strong coffee with a creamy, sweet twist, you’re going to LOVE Vietnamese Iced Coffee (Cà Phê Sữa Đá).
It’s bold, rich, and perfectly balanced with silky condensed milk. The best part? You only need three simple ingredients!
This is a classic in Vietnam, made using a phin (a small metal drip filter). The slow drip process makes the coffee extra strong, and when you mix it with sweetened condensed milk and ice, it’s pure magic. Let’s make it!
What You’ll Need
Ingredients:
- 2 tablespoons Vietnamese ground coffee (such as Trung Nguyên or Café Du Monde)
- 2 tablespoons sweetened condensed milk
- 6 ounces hot water
- 1 cup ice cubes
Tools:
- Phin filter (Vietnamese coffee filter)
- Heatproof glass or cup
- Spoon
Pro Tips
☕ Use Vietnamese coffee – It’s darker and richer, giving that signature bold taste. If you can’t find it, Café Du Monde chicory coffee is a great alternative.
❄️ Chill your glass – A cold glass keeps your drink colder longer, especially on hot days!
🧊 Big ice cubes melt slower – Use larger ice cubes so your coffee doesn’t get watered down too quickly.
🕰 Let the coffee drip patiently – The slow drip is key! If it’s too fast, your grind might be too coarse. Too slow? The grind is too fine.
Make Ahead Tip
You can brew the coffee in advance and store it in the fridge for up to 24 hours. Just add ice and condensed milk when ready to serve!
How to Make Vietnamese Iced Coffee
1. Add Sweetened Condensed Milk to Your Glass
Pour 2 tablespoons of sweetened condensed milk into the bottom of a heatproof glass. This thick, creamy milk is what gives the coffee its signature sweetness!
2. Set Up the Phin Filter
Place the phin filter on top of your glass. Add 2 tablespoons of Vietnamese ground coffee into the filter. Tap the filter gently to even out the grounds, then place the metal press on top.
3. Add Hot Water & Let It Drip
Slowly pour 6 ounces of hot water into the phin filter, filling it about ¾ full. Place the lid on and let the coffee drip slowly into the glass—this takes about 4–5 minutes.
If you don’t have a Phin filter at home, you can substitute it with a double espresso shot.
4. Stir to Combine
Once all the coffee has dripped through, remove the phin filter. Use a spoon to stir the coffee and condensed milk together until smooth and creamy.
5. Add Ice & Serve
Fill the glass with ice cubes and give it one final stir. Your Vietnamese Iced Coffee is ready to enjoy!
Substitutions & Variations
☕ No phin filter? Use a French press or a strong espresso shot instead.
🍯 Less sweet? Use just 1 tablespoon of condensed milk.
🥶 Blended version? Blend it with ice for a Vietnamese coffee frappé!
🥛 Dairy-free? Swap the condensed milk for coconut condensed milk.
Leftovers & Storage
- Brewed coffee (without ice) can be stored in the fridge for up to 24 hours.
- Don’t add ice until serving to keep the flavor strong!
Final Thoughts
Vietnamese Iced Coffee is bold, creamy, and so easy to make! Whether you’re starting your morning or need an afternoon pick-me-up, this recipe is a must-try. Give it a shot, and let me know how it turns out in the comments! 😊
