How To Make Vietnamese Iced Coffee (Quick & Easy Recipe)

Last updated on June 26th, 2025 at 03:08 pm

Have you ever wondered what makes Vietnamese iced coffee so unique and unforgettable?

I’ll never forget the first time I entered a cozy little Vietnamese coffee shop. The warm aroma of freshly brewed coffee filled the air. But what really caught my attention was this small, shiny contraption sitting on top of a glass.

It was the famous phin filter, and I’d never seen anything like it before. As I watched the coffee slowly drip into the condensed milk at the bottom of the glass, I realized this wasn’t just a drink but an experience.

When I finally took my first sip, the bold, rich flavor balanced perfectly with the creamy sweetness, and I was hooked.

In this guide, I’ll share everything you need to know to make authentic Vietnamese iced coffee at home. From the essential ingredients and tools to step-by-step instructions and tips for perfecting your brew, you’ll learn how to recreate this delicious treat. So let’s start brewing!

What Is Vietnamese Iced Coffee?

Vietnamese iced coffee, or Cà Phê Sữa Đá (coffee milk ice) as it’s called in Vietnam, is a bold, sweet drink made by combining strong brewed coffee with creamy, sweetened condensed milk, then pouring it over ice.

And guess what? You get a perfectly balanced drink with an intense coffee flavor mellowed by the rich sweetness of the milk.

Traditionally, Vietnamese iced coffee is brewed using a Phin filter, a small metal drip filter that slowly brews coffee one drop at a time.

It’s a process that requires a bit of patience but is worth it. The coffee itself is usually made from Robusta beans (I’ll mention some brands later).

Anyway, you can expect a strong and slightly bitter taste and more caffeine. This choice of beans gives the drink its signature robust flavor that works beautifully with the condensed milk.

Origins of Vietnamese Iced Coffee

This drink has its roots in the 19th century when French colonists introduced coffee to Vietnam. Because of the scarcity of fresh milk, the Vietnamese adapted to using sweetened condensed milk, which they had more readily available and lasted longer.

This eventually gave birth to a rich, sweet coffee that’s now a Vietnamese favorite.

Today, this coffee has become popular worldwide, with many people appreciating its unique flavor. Even Starbucks has its own version, which you can find in their coffee shops. However, as I’m about to explain, you can easily make it at home.

How To Make Vietnamese Iced Coffee (Step-by-Step)

The first time I tried making this coffee at home, I was a bit nervous. I didn’t have the traditional tools, and let’s just say my first attempt was less than perfect (too sweet, not enough coffee).

But after a few tries and some much-needed patience I found my rhythm. If you’re like me and love the idea of creating this bold, sweet treat right in your kitchen, let me walk you through it.

Print Recipe Pin Recipe

Total Time 10 minutes mins

Equipment

• Vietnamese Coffee Filter (Phin): A Phin is ideal for authentic results. Don’t have one? A drip coffee maker or French press works fine, too!

Ingredients

  

• Robusta Coffee: Traditional Vietnamese coffee uses Robusta beans, known for their strong, slightly bitter flavor. These beans hold up beautifully against the richness of the condensed milk.
• Sweetened Condensed Milk: This is the heart of the drink, offering the creamy sweetness Vietnamese iced coffee is famous for.
• Ice: It wouldn’t be iced coffee without it—use plenty for that refreshing chill.

Instructions

 

• Vietnamese Coffee Filter (Phin): A Phin is ideal for authentic results. Don’t have one? A drip coffee maker or French press works fine, too!
• Brew the Coffee: Start by placing 2 tablespoons of ground Robusta coffee into your Phin filter. Slowly pour hot water over the grounds, about halfway up the filter.

  Let the coffee drip steadily into your glass; it should take around 4-5 minutes for the brew to finish. This slow drip is key to creating a bold and concentrated flavor.
• Add Condensed Milk: While the coffee is still hot, stir in 2-3 tablespoons of sweetened condensed milk. I suggest starting with less. If you’re unsure about the sweetness, you can always add more! This step is where the magic happens as the creamy milk blends with the robust coffee.
• Prepare the Ice: While the coffee cools slightly, grab a tall glass and fill it with ice cubes. Don’t skimp on the ice; it’s what gives the drink its crisp, refreshing edge.
• Combine and Serve: Pour the coffee and condensed milk mixture over the ice. Give it a good stir to ensure everything blends perfectly. Then take a sip. You should taste the perfect balance of strong coffee and creamy sweetness.

Video

Notes

Personal Tip:

For an extra-special twist, try adding a splash of vanilla extract or a sprinkle of cinnamon. It’s not traditional, but it adds a layer of warmth and depth that takes the drink to the next level. Experiment and make it your own!

Tips for the Perfect Vietnamese Iced Coffee

When I first started, I was all about following exact recipes. But over time, I realized the fun lies in the small tweaks. Like choosing the right coffee and the best condensed milk and figuring out the ratios that make your taste great. So, let’s check a few things:

1 – Favorite Vietnamese Coffee Brands

If you want an authentic experience, try Trung Nguyên Legend or Nguyen Coffee Supply.

• Trung Nguyên Legend: is a classic Vietnamese brand known for its bold, slightly chocolatey Robusta beans.
• Nguyen Coffee Supply: offers a modern twist with sustainably sourced, premium Robusta and Arabica blends.

Both give you that distinct Vietnamese coffee punch that pairs perfectly with condensed milk.

Note: If you can’t get your hands on these brands, don’t stress. A strong, dark roast like French roast or espresso blends from brands like Lavazza or Illy will do the trick. Just make sure the coffee has enough body to balance the sweetness of the milk.

2 – Choose the Right Condensed Milk

I’ve tried a few brands, and Longevity Brand (the one with the smiling baby) and Nestle are my favorites.

• Longevity has a slightly richer texture.
• Nestle offers a smoother, less overpowering sweetness.

If you’re experimenting or don’t have these options, make sure to choose a good-quality sweetened condensed milk with no added flavors.

3 – Experiment with Ratios

Finding the perfect balance between coffee and condensed milk is a personal journey. Some people prefer their coffee bold and just lightly sweetened, while others enjoy a more dessert-like flavor.

I recommend starting with 2 tablespoons of condensed milk and adjusting from there.

One thing I learned the hard way: don’t skimp on the coffee strength. Vietnamese iced coffee is all about a bold brew standing up to the richness of the milk. If your coffee ends up too mild, try increasing the coffee grounds or steeping time for your next brew.

Variations of Vietnamese Iced Coffee

While the classic version with condensed milk is a crowd-pleaser. You also have some other delicious options I recommend, such as:

Cà Phê Sữa Nóng

If you’re a fan of comfort drinks for colder days, Cà Phê Sữa Nóng (hot Vietnamese coffee) is a must-try. It’s essentially the same combination of strong coffee and condensed milk but served warm.

I like to use my Phin filter just as I would for iced coffee. However, instead of letting it cool, I immediately mix the coffee and condensed milk while it’s hot.

Pro tip: Preheat your mug for an even cozier experience. It’s a wonderful reminder of how simple tweaks can transform a drink entirely.

Coconut Vietnamese Iced Coffee

Just add a splash (or more!) of coconut milk to your Vietnamese iced coffee, and it’s like you’ve been transported to a beach somewhere in Southeast Asia.

The creamy richness of the coconut milk blends beautifully with the bold Robusta coffee and the sweetness of the condensed milk.

If you want to take it up a notch, blend the coffee, condensed milk, and coconut milk with ice for a slushy-like consistency.

Egg Coffee (Cà Phê Trứng)

I’ll be honest when I first heard about egg coffee, I was skeptical. I mean, coffee with whipped egg yolks? It sounded… weird. But after trying it, I was blown away. It’s simply delicious!

The whipped egg yolk, combined with sugar and condensed milk, creates a frothy, custard-like topping that sits beautifully on the strong coffee base.

The result is a rich, creamy drink that’s more dessert than coffee. The texture is so velvety, and the flavor is surprisingly balanced and not eggy at all.

Last Thoughts

So, now it’s your turn! Have you tried making Vietnamese iced coffee? Do you have a favorite brand of coffee or a special twist that makes it uniquely yours? I’d love to hear your tips, questions, or stories in the comments and with that voilà!