a potent iced coffee with sweetened condensed milk from Vietnam. This creates an unrivaled Southeast Asian delight when chilled on ice. Even those who only drink black coffee will enjoy this. Serve it as a treat in the evening or on hot summer days. This is something we discovered in Vietnam and now do with practically all of our espresso.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 4 cups water
- ½ cup dark roast ground coffee beans
- ½ cup sweetened condensed milk, divided
- 16 ice cubes
Instructions
- Gather all ingredients.
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- Brew water with coffee using your preferred method to make coffee.
- Spoon 2 tablespoons sweetened condensed milk into each of 4 coffee cups.
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- Pour 1 cup fresh hot coffee into each cup and stir to dissolve the milk.
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- Serve cups of coffee along with 4 tall glasses filled with 4 ice cubes each and a long-handled spoon.
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- Pour hot coffee over ice cubes and stir briskly with the long-handled spoon to chill the coffee.
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Reviews
I love it.
great stuff! I make a half batch in a 2 cup measuring cup, then refrigerate it for several hours before serving it.
Should need less water. I usually use 2 teaspoon of coffee for nearly half a cup of water (approx. 85mL). I prefer dark roast coffee from Starbucks or Trung Nguyen, avoid using Folgers because the coffee bean taste is sour and often is bland. Then about 3 full teaspoon of condensed milk. Condensed milk with slight creamy flavour are my favourite because it adds more aspect to the coffee. But I do encourage using this recipe with lots of water for people that are caffein-sensitive, because some coffee got really high caffein concentration and you could easily pass out when consuming just a small amount.
This is like an upscale iced latte version of a 19th century military ration, where you’d get this little tube of sweetened condensed milk & a packet of instant coffee. If it wasn’t for the already high sugar content, I’d be tempted to add a spoonful of chocolate syrup to make an iced mocha latte. I unfortunately prefer extremely creamy coffee that’s not overly sweet, so I have to leave it with a strong bitter beany flavor or add more regular cream or unsweetened coconut milk.
I’ve had Vietnamese iced coffee from many cafes and I didn’t realize how simple it was to make at home! I didn’t follow this recipe exactly as I had already brewed my coffee the way I liked. I just put some sweetened condensed milk and ice cubes in the coffee along with a packet of stevia. Delicious. This recipe is so simple and easy to change to your liking so I don’t see why anyone would rate it poorly. Just adjust the measurements!
I LOVED IT!!!!! i found it better to chill the coffee before pouring over ice so it didn’t water down:)
I like really strong coffee, so I knew I would need to adjust this recipe a little bit. I scaled it down to one serving just for me. Then I made my regular 1 cup of strong coffee to which I added the 2 T. sweetened condensed milk. The recipe then called for 4 ice cubes, but that means the hot coffee would melt the ice cubes and dilute the drink. So I used Beverage Cubes from this site made out of coffee. I keep them in my freezer for iced coffee, so they seemed the perfect choice. And they were. This recipe is very easy to tailor to one’s own personal coffee preference by varying the different ingredients.
As a guy from Vietnam I have to say the best way to make a Vietnamese ice coffee is with a cafe phin or Vietnamese coffee filter. This will help get the authentic brewing technique that makes the best Vietnamese coffee. I use ChestBrew Whole Bean coffee because it’s the only brand available that’s harvested and roasted in Vietnam. It’s available at www.ChestBrew.com. I grind my beans to a medium to coarse setting and then set it aside. I take my mixing glass and add in about 2 tbs of condensed milk. I fill my phin up with about 2tbs of coffee and twist the tamp on secure but not too tight. I pop that on my mixing glass and slowly pour hot water in the phin until it’s full to the top. It should drip out slowly and be a nice dark black color. It’s takes awhile to drip fully but trust me, the longer it takes the better it tastes. You can always ore water but about 1 cup should do it. When it’s done I take the phin off, stir it up and add ice. Nothing left to do but enjoy after that.
Easy and delicious, great flavor!
Use less sweetened condensed milk
This recipe is good, but I think next time I will double the coffee, as per my personal taste.
I had some sweetened condensed milk left over from another recipe when I stumbled upon this recipe. I scaled it down for 1 serving since DH will only drink it black. I have never been a coffee drinker but I can see getting hooked on this. I have made it twice in two days and I still have enough SCM for 1 more serving. I guess I’ll be having it again tomorrow!
I agree with this being too sweet. I used Starbucks decaf espresso roast and it is still too sweet. I may try it again with one tablespoon of condensed milk next time.
Yes, unbeatable treat. I’m so addicted.
I put the sweetened condensed milk in a glass over ice and brewed a tall espresso over top with my Tassimo! So quick and easy and a delectable treat!
Condensed milk is good in hot coffee in the morning also. A few drops is great. This is what I used to have in my coffee in the morning along with a vitamin pill. It worked for me.
Delicious Vietnamese coffee. This is the first time I ever add sweet condensed milk to my coffee and the coffee came out great!! I like the fact that you do not have to add sugar to this coffee to sweeten it. This is another substitution for sugar and creamer. I rated this a four because I had to add a bit more condense milk then the recipe required to sweeten it to my preferences. Thank you very much and my options are opened.
Love it!! It tastes fantastic as is, but I like Starbucks Double Mocha Iced Coffee, so I added a 1/4 c cocoa and 2 tsp of vanilla extract to this and it tastes EXACTLY the same!!
Wow, very addicting. I only had instant coffee so I scaled down to one serving and used 1 tbsp of instant. Very strong taste with a perfect medium amount of creamy sweetness. Cannot have too much because that one serving equals 3 servings of caffeine since it is supposed to be strong. I did not have ice so I just put it into my mug and stuck it in the freezer until it was super cold. Thanks for the formula my friend.
on point!!! everyone loved it. as suggested i decreased the water to 2c. it was a little strong but good!
I don’t care for sweetened condensed milk in baked goods or desserts, but I had a coffee at a Cuban restaurant once that had it in it and it was so good. I was looking up coffee recipes and found this iced coffee version with it in it. I couldn’t understand why in the pictures the coffee was separate from the sweetened milk when it said to stir? But, mine just looked like regular iced coffee in color that can be bought at a coffee shop or similar place. It tasted exactly like the ones I have made with sugar or no calorie sweeteners, so for the extra sugar grams, I wouldn’t make it again. But, if you are just looking for an iced coffee, and that doesn’t matter, this will satisfy.