Vietnamese Iced Coffee
Veg
Robusta coffee drip-brewed through a phin filter into a glass of condensed milk, stirred and poured over ice — intensely strong, sweet, and creamy, one of the world's great coffee drinks.
Cuisines
Vietnamese
Best for
Breakfast
Lunch
Snacks
Recipe
Prep: 5 min
Cook: 10 min
Total: 15 min
2-3 servings
Ingredients
| 4 tablespoons | Vietnamese ground coffee |
| 2 tablespoons | sweetened condensed milk |
| 2 cups | boiling water |
| 1 cup | ice cubes |
Instructions
- 1 Place 2 tablespoons of Vietnamese ground coffee into each Vietnamese coffee filter (phin).
- 2 Screw the press onto the coffee grounds gently to level them.
- 3 Place the phin over a glass or cup.
- 4 Pour a small amount of boiling water into each phin to moisten the coffee grounds and let it bloom for about 20 seconds.
- 5 Fill each phin with boiling water to the top and cover with the lid.
- 6 Allow the coffee to drip slowly into the glass; this should take about 4-5 minutes.
- 7 Add 1 tablespoon of sweetened condensed milk to each glass and stir well to combine with the coffee.
- 8 Fill two glasses with ice cubes.
- 9 Pour the coffee mixture over the ice cubes in each glass.
- 10 Stir well before serving to ensure the coffee is chilled and well mixed.
Tips
For a stronger flavor, use a dark roast Vietnamese coffee and adjust the amount of condensed milk to taste.