How To Make Vietnamese Coffee At Home (Quick & Easy Recipe)

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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.

Vietnamese coffee is bold, rich, and often sweetened with condensed milk, offering a uniquely robust and creamy flavor.

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.

A Phin filter is a small, traditional Vietnamese coffee brewing tool that slowly drips hot water through ground coffee, creating a strong and flavorful brew.

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.

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Total Time 10

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.

Nguyen Coffee Supply is America's first specialty Vietnamese coffee importer and roaster, ethically sourcing single-origin beans from Vietnam and roasting them in Brooklyn, New York.

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!

Questions? We Have Answers.

Get answers to a list of the most Frequently Asked Questions.

Absolutely! While traditional Vietnamese iced coffee is made with robusta beans, known for their strong, slightly bitter flavor, you can experiment with arabica beans if you prefer a smoother, more balanced taste.

Just keep in mind that robusta beans give that bold, rich flavor Vietnamese coffee is famous for, so switching to arabica will result in a milder brew.

If you want the best of both worlds, try a robusta and arabica beans blend. It’s a great way to customize your coffee while staying close to the original.

This depends on how you define “healthy” and how much sweetened condensed milk you add! The drink is high in sugar and calories because of the condensed milk, so moderation is key if you’re watching your sugar intake.

However, robusta coffee is rich in antioxidants and has more caffeine than arabica, providing a great energy boost. If you want a lighter version, consider using a low-sugar condensed milk or a non-dairy substitute.

That chocolatey flavor comes from the robusta beans and how they’re roasted. Vietnamese coffee beans are often roasted with butter or other flavors, bettering their natural bitterness and adding a subtle richness that tastes like dark chocolate.

The addition of condensed milk further amplifies this dessert-like quality, making it a sweet, indulgent treat.

Vietnamese coffee can be pricey because of the quality of the beans and the unique roasting methods. Robusta beans used in Vietnamese coffee are often locally sourced and processed with traditional techniques, which adds to the cost.

Plus, many premium Vietnamese coffee brands have to be imported, leading to higher prices in international markets. Despite the cost, its bold flavor and cultural significance make it well worth the splurge!

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