Serves 1
9 min
Vietnamese Ice Coffee
Recipe GLPR6b38dfa4c508eb
A bold, chilled Vietnamese coffee made with dark-roast ground coffee and sweetened condensed milk. This authentic recipe uses a traditional metal filter (phin) to slowly brew strong coffee over ice, resulting in a creamy, naturally sweet beverage with complex flavor. Refreshing and indulgent.
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Ingredients
2 tablespoons dark-roast ground coffee (such as Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)
2/3 cup boiling water
2 tablespoons sweetened condensed milk
Ice cubes
Directions
Bring 2/3 cup water to a boil in a kettle or saucepan.
Remove the top screen from your Vietnamese metal filter (phin). Add 2 tablespoons of dark-roast ground coffee to the filter chamber. Screw the top screen back on firmly, then place the filter over a heatproof 12-ounce glass or measuring cup.
Pour a small splash of hot water into the filter to allow the coffee grounds to bloom for about 30 seconds. When coffee begins to drip through, add enough hot water to reach the top of the filter. Place the lid on the filter and let the coffee drip through slowly for 4 minutes. If dripping slows or stops before 4 minutes, gently loosen the screw slightly to relieve any pressure buildup and allow continuous flow.
Once brewed, remove the filter and stir in the 2 tablespoons of sweetened condensed milk until fully blended with the hot coffee.
Fill a glass with ice cubes, pour the coffee mixture over the ice, stir well, and serve immediately.
