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Iced Coffee with Condensed Milk

Ca phe sua da, the classic Vietnamese iced coffee made by slowly dripping dark robusta coffee through a phin filter directly over sweetened condensed milk, then stirring vigorously and pouring over a tall glass of ice.

8 minEasyServes 2150 cal/serving

VietnameseNon-Alcoholic DrinkNo-CookVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 4 tbsp dark roast ground coffee (Vietnamese-style robusta or strong dark roast)
  • 1 cup hot water (just off the boil)
  • 4 tbsp sweetened condensed milk
  • 2 cups ice cubes

Instructions

  1. 1

    Place a Vietnamese phin filter over a heat-safe glass or mug. If you don't have a phin, use a small French press or a moka pot.

  2. 2

    Add 4 tbsp sweetened condensed milk to the bottom of each serving glass.

  3. 3

    Brew 4 tbsp dark roast ground coffee (Vietnamese-style robusta or strong dark roast) with 1 cup hot water (just off the boil) through the phin filter, letting it drip slowly (about 4-5 minutes) directly into the glass on top of the condensed milk.

  4. 4

    Stir the hot coffee and condensed milk vigorously until fully combined and slightly frothy.

  5. 5

    Fill a tall glass with 2 cups ice cubes and pour the coffee-milk mixture over the ice. Stir once more and serve immediately.

Questions

Can I make Iced Coffee with Condensed Milk dairy-free?

Yes. The dairy in this entry is 4 tbsp sweetened condensed milk. Swap the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I halve or double Iced Coffee with Condensed Milk?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To make a pitcher, multiply everything and stir over ice at the end.

Serve it with

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