Vietnamese Iced Coffee (Cà Phê Sữa Đá)

by BlendedAndBrewed
Prep: 2m
Cook: 5m
drink
Vietnamese Iced Coffee (Cà Phê Sữa Đá) - Image

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Ingredients
Servings:1
2tbspground dark roast coffee
4ozhot water
2tbspsweetened condensed milk
1cupice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Load the filter

    Add the ground coffee to a Vietnamese phin filter set over your glass and shake it level so the water extracts evenly. No phin? A small pour-over dripper or even a strong French press pull works fine here.

  1. 2

    Bloom and brew

    Pour in about an ounce of hot water (around 200°F), wait 45 seconds for the grounds to bloom and bubble, then top off the chamber and cap it. Let it drip all the way through — about 5 minutes. You want a small, intense, almost syrupy shot of coffee.

  2. 3

    Stir in the milk

    Spoon the sweetened condensed milk into the hot coffee and stir hard until it fully dissolves. This is the moment it turns from black coffee into that creamy caramel color.

  3. 4

    Pour over ice

    Fill a tall glass with plenty of ice and pour the sweetened coffee over the top. Use more ice than feels necessary — it keeps the coffee from watering down and keeps that bold flavor intact. Give it one last stir and drink it cold.

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Vietnamese Iced Coffee (Cà Phê Sữa Đá)

Created by: BlendedAndBrewed

Prep Time: 2m
Cook Time: 5m
Servings: 1

Ingredients

  • 2 tbsp ground dark roast coffee
  • 4 oz hot water
  • 2 tbsp sweetened condensed milk
  • 1 cup ice

Instructions

  1. Load the filterAdd the ground coffee to a Vietnamese phin filter set over your glass and shake it level so the water extracts evenly. No phin? A small pour-over dripper or even a strong French press pull works fine here.
  2. Bloom and brewPour in about an ounce of hot water (around 200°F), wait 45 seconds for the grounds to bloom and bubble, then top off the chamber and cap it. Let it drip all the way through — about 5 minutes. You want a small, intense, almost syrupy shot of coffee.
  3. Stir in the milkSpoon the sweetened condensed milk into the hot coffee and stir hard until it fully dissolves. This is the moment it turns from black coffee into that creamy caramel color.
  4. Pour over iceFill a tall glass with plenty of ice and pour the sweetened coffee over the top. Use more ice than feels necessary — it keeps the coffee from watering down and keeps that bold flavor intact. Give it one last stir and drink it cold.

Notes & Tips

This one's a 10. It tastes like the best iced coffee you've ever had at a restaurant, except it's basically three ingredients. The condensed milk does all the work — sweet, creamy, a little caramelly — and the dark roast keeps it from ever tasting like a milkshake. Start with 2 tablespoons of condensed milk and adjust from there; some days I want it sweeter, some days I pull it back. Robusta beans are traditional and hit way harder on caffeine if you can find them, but any bold dark roast gets you most of the way there. Make it once and it's in your rotation for good.