Vietnamese Iced Coffee is the best sweet iced coffee drink!
Vietnamese Coffee is a little different than traditional iced coffee. The flavor is a strong brewed coffee combined with sweetened condensed milk and crushed ice. I must say… it’s an addicting kind of iced coffee. You’ll want to make it often!
What kind of coffee is best to use for Vietnamese Iced Coffee:
The preferred coffee for this is a combination of Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory. It’s kind of an investment to buy both. But honestly– if you really love coffee, buy both of them! If you don’t want to buy these two coffees, you can use all regular dark-roast coffee, such as French roast.
Ingredients needed:
- dark roast ground coffee
- boiling hot water
- sweetened condensed milk
- crushed ice
How to make Vietnamese Iced Coffee:
The full, printable recipe is at the end of this post. Place a Vietnamese coffee filter on top of a mug or heat-proof glass so the coffee has somewhere to collect. If you don’t have a Vietnamese coffee filter, you can prepare the coffee using a French press.
Unscrew the press from inside the filter. Add 2 tablespoons dark-roast ground coffee. Screw the press back on so that it compacts the coffee grounds. It should feel snug when you try to turn it, but still have just a little give so the coffee has room to bloom.
Pour just enough hot water into the coffee filter to soak the grounds. Let it sit for 30 seconds.
Add enough hot water to fill the filter. Place the cover on the filter and let the coffee brew. It should take about 5 minutes for the coffee to finish brewing.
Add sweetened condensed milk to a tall glass. Pour coffee in the glass next.
Stir vigorously to combine the sweetened condensed milk with the hot coffee.
Add crushed ice, and serve. Enjoy! This recipe makes one fantastic Vietnamese Iced Coffee. You can double or triple the recipe to make more, and you will want to do that to share with others. It’s so delicious!
Vietnamese Iced Coffee
Ingredients
- 2 tablespoons dark roast ground coffee (see Recipe Notes below)
- ¾ cup hot, boiling water
- 2 tablespoons sweetened condensed milk
- ⅔ cup crushed ice
Instructions
- Place the Vietnamese coffee filter on top of a mug or heat-proof glass so the coffee has somewhere to collect. If you don’t have a Vietnamese coffee filter, you can prepare the coffee using a French press.
- Unscrew the press from inside the filter. Add 2 tablespoons dark-roast ground coffee. Screw the press back on so that it compacts the coffee grounds. It should feel snug when you try to turn it, but still have just a little give so the coffee has room to bloom.
- Pour just enough hot water into the coffee filter to soak the grounds. Let it sit for 30 seconds.
- Add enough hot water to fill the filter. Place the cover on the filter and let the coffee brew. It should take about 5 minutes for the coffee to finish brewing.
- Add the sweetened condensed milk to a tall glass. Stir in the brewed coffee. Add the ice. Serve.
Notes
- The preferred coffee for this is 1 tablespoon of Trung Nguyen Premium Blend and 1 tablespoon of Café Du Monde Coffee with Chicory. If you don’t have that, you can use 2 tablespoons of regular dark-roast coffee, such as French roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
