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.
Ingredients
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.