Vietnamese Iced Coffee Recipe
Vietnamese Iced Coffee is a traditional iced coffee recipe from Vietnam. It is a strongly brewed iced coffee sweetened with condensed milk.
- 2 tablespoon ground coffee (see notes)
- 1 tablespoon sweet condensed milk
- 1 cup boiling hot water
- ice cubes to serve
Add ground coffee to the base of the coffee filter. Level it using a spoon of press. Coffee should be packed tightly so that water does not seep through easily.
Place the slotted screen on top of the ground coffee. Press gently to pack coffee tightly.
Pour hot water over the screen. Place the filter over a cup of glass to collect the coffee decoction. The coffee should seep drip by drip and not too fast.
Make Vietnamese Iced Coffee:
Pour dripped coffee decoction in a glass.
Add condensed milk. Stir to combine coffee and condensed milk nicely.
Add crushed ice cubes and enjoy!
- Coffee: Dark Roast or French Roast works best for making Vietnamese iced coffee. The one used for making espresso, South Indian filter coffee, or the one used in French Press is perfect for this iced coffee. Increase or decrease the amount of coffee or brew time as per your taste preference (how strong or light you like coffee). For me, 1 - 2 tablespoon of coffee yields a good strong brew.
- Condensed Milk: I use tinned Nestle Condensed Milk for this iced coffee. Adjust the amount of condensed milk as per your sweet preference. Usually, ratio os 2:1 is perfect for me. 2 tablespoons of coffee to 1 tablespoon of condensed milk.
- Filter: If you do not have a traditional Vietnamese Coffee Filter, use French Press or South Indian Coffee Filter. The coffee decoction should seep drip by drip and not too fast. The slowly dripped coffee is strong in taste. And that what makes Vietnamese Coffee special.
Calories: 64kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 74mg | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 57mg