Vietnamese · Drink · All year
Vietnamese Iced Coffee
4.6 · community
5m
Prep
5m
Cook
Easy
Level
180
Energy
Cà phê sữa đá: fierce dark coffee dripped over sweetened condensed milk, stirred into caramel silk, poured over ice. The afternoon reset button.
What you need
Ingredients
Servings
1
Before you start
Mise en place
Equipment
Blender or shaker
Tall glass
Prep checklist
Cold Brew Coffee — grounds, dark roast — brewed strong and hot, 120 ml
2 steps
Method
1
Condensed milk into the glass first; brew the coffee strong and hot directly over it (a phin filter traditionally; a small strong pour-over honestly).
4 min — timer available in cooking mode
2
Stir the layers into uniform caramel, THEN pour over a full glass of ice. Sweet, strong, and engineered for tropical afternoons.
Why this works
The order matters: stir warm, then ice. Ice first and the condensed milk sulks at the bottom forever.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best the day it's made; syrups and bases keep a week refrigerated.
Freezing
Freeze bases into cubes for instant future drinks.
Reheating
Serve as intended — hot drinks fresh, cold drinks over plenty of ice.
Make ahead
Syrups and bases keep a week refrigerated; freeze fruit for instant thick blends.
Wine pairing
This is the drink.
Beer pairing
This is the drink.
On the plate
Serve it with
Sides
Shortbread or biscotti
Salted nuts
Garnish
A citrus wheel
Fresh mint
A cinnamon stick for warm drinks
Taste map
Flavour profile
Sweet
3
Salty
0
Sour
2
Bitter
1
Umami
0
Heat
0
Per serving
Nutrition
180
kcal
3g
protein
26g
carbs
6g
fat
3g
fiber
520mg
sodium
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Your notes
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