Recipe

Vietnamese Coffee

Strong, sweet, and icy in the best way. This Vietnamese iced coffee uses a traditional phin (or an easy workaround) for café-level flavor at home.

By Matt Campbell

•

4.8

A glass of Vietnamese iced coffee with sweetened condensed milk swirled into dark coffee, served over ice on a bright kitchen counter

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Vietnamese coffee is the kind of drink that makes you stop mid-sip and go, okay, wow. It’s bold and roasty, sweet without being cloying, and served over ice so it stays dangerously drinkable. The classic version is cà phê sữa đá, which is strong coffee mixed with sweetened condensed milk and poured over ice.

The good news is you don’t need a plane ticket or a fancy espresso setup. If you have a phin (Vietnamese coffee filter), great. If not, I’ve got options. Either way, this recipe gets you that deep coffee punch, creamy sweetness, and the little moment of magic when the milk and coffee marbleize together.

Sweetened condensed milk, ground coffee, a Vietnamese phin filter, ice, and a glass arranged on a tidy kitchen counter in natural light

Why It Works

Big coffee flavor that stays strong even after the ice does its thing.
Perfect balance of bitter and sweet, with the condensed milk doing the heavy lifting.
Flexible method: phin filter for tradition, or a quick workaround if you’ve got a French press or strong brewed coffee.
Fast and low-drama, but it feels like a treat you bought from a café.

Pairs Well With

Storage Tips

Vietnamese coffee is best fresh, but you can absolutely set yourself up for success.

Store the strong coffee

Brew extra strong coffee (phin, French press, or drip). Cool it, then store in an airtight container in the fridge for up to 3 days. It’s safe longer in many cases, but the flavor drops off, so this is a quality call.
When ready, stir with sweetened condensed milk and pour over ice.

Make coffee ice cubes (my favorite move)

Freeze leftover coffee in an ice cube tray.
Use those cubes instead of regular ice so your drink stays bold, not watered down.

Don’t pre-mix too far ahead

Mixed coffee and condensed milk keeps fine in the fridge for about 24 hours, but it tastes brightest when you mix right before serving. This is a flavor note, not a food-safety promise.

Common Questions

What makes Vietnamese coffee different?

It’s typically brewed very strong and paired with sweetened condensed milk instead of fresh milk or cream. The combo creates a bold, dessert-like drink that’s still very coffee-forward.

Do I need a phin filter?

No. A phin gives you the most classic experience, but you can get close using a French press (use a slightly finer grind than usual) or even strongly brewed drip coffee. The key is strength: you want a concentrated brew that can stand up to condensed milk and ice.

What coffee should I use?

Traditionally, Vietnamese coffee is often a dark roast and can include robusta. At home, use what you can find, but aim for a dark roast with chocolatey notes. If you see Vietnamese brands like Trung Nguyên, they’re a great choice.

How sweet is cà phê sữa đá?

It can be very sweet. Start with 2 tablespoons condensed milk per drink, then adjust. Some people go heavier and that’s their business and their joy.

Can I make it hot instead of iced?

Yes. That version is cà phê sữa nóng. Brew the coffee, stir in condensed milk, and skip the ice.

Is Vietnamese coffee stronger (caffeine-wise)?

It can be, especially if the coffee blend includes robusta or if you brew it very concentrated. If you’re sensitive to caffeine, use a smaller portion or dilute slightly with cold water before adding ice.

Close-up of coffee dripping through a stainless steel Vietnamese phin filter into a glass with condensed milk on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Vietnamese phin filter (recommended) or a French press or pour-over
Heatproof glass or mug
Spoon for stirring
Kettle or pot to heat water
Measuring spoon (helpful for dialing sweetness)
Glass for serving (tall glass is classic)

The first time I made Vietnamese coffee at home, I thought, this is going to be fussy. Then I watched the coffee drip slowly into the glass, hit that condensed milk, and turn into this dramatic little swirl situation. It felt like a kitchen magic trick that also happens to caffeinate you.

Now it’s one of my favorite “I want a treat but I don’t want a project” drinks. Strong coffee, sweet milk, a mountain of ice, and suddenly my random Tuesday feels upgraded.

Vietnamese Coffee

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 drink

Ingredients

2 to 3 Tbsp sweetened condensed milk, plus more to taste
2 Tbsp Vietnamese ground coffee or dark roast coffee (about 12 to 14 g; grind: slightly finer than drip, coarser than espresso for phin)
1/2 cup hot water (about 195°F to 205°F or just off boiling)
1 cup ice (more if you like it extra cold)
Optional: pinch of flaky salt (tiny amount, big payoff)

Phin note: This recipe is written for a standard single-serve phin (about 6 to 8 oz).

Phin-free option: Use 1/2 cup very strong brewed coffee or coffee concentrate in place of the phin brew.

A can of sweetened condensed milk next to a bowl of ground coffee and a glass filled with ice on a bright kitchen counter

Instructions

Add the condensed milk to your glass. Spoon 2 to 3 tablespoons sweetened condensed milk into the bottom of a heatproof glass or mug.
Set up the phin. Place the phin on top of the glass. Add the ground coffee to the phin chamber, then gently level it. Set the press disk on top and press very lightly. Don’t compact it like you’re making a coffee brick.
Bloom the coffee. Pour in just enough hot water to wet the grounds (about 2 tablespoons). Let it sit for 30 to 45 seconds. This helps the coffee extract more evenly.
Brew. Pour in the remaining hot water, cover the phin with its lid, and let it drip. It typically takes about 4 to 6 minutes, but anywhere from 4 to 8 can happen depending on grind, phin size, and how firmly you press.
What you’re looking for: a steady, unhurried drip. If it rushes through, press a touch more next time or use a slightly finer grind. If it barely drips or won’t start, ease up on the press and/or go slightly coarser. (If it’s fully stuck, carefully lift the press disk a hair to let it breathe.)
Stir it like you mean it. Remove the phin. Stir the hot coffee and condensed milk together until fully combined. Taste. Want it sweeter? Add a little more condensed milk. Want it more intense? Use less condensed milk next time, or bump the coffee to 3 tablespoons (about 18 to 20 g) if your phin has room.
Ice it down. Fill a tall glass with ice. Pour the coffee mixture over the ice. Give it one more quick stir. Add a tiny pinch of flaky salt if you want that sweet-bitter contrast to pop.
Serve. Drink immediately while it’s frosty and bold. If you’re feeling fancy, serve it with a spoon and let people stir at the table.

Quick phin-free method

No phin? Brew 1/2 cup very strong coffee (French press or drip concentrate). Stir in condensed milk, then pour over ice. The soul of the drink is strong coffee plus sweetened condensed milk, so you’re still in the right neighborhood.

Make 2 to 4 drinks

Option 1: Brew multiple phins at once (or one after another) and keep the finished coffee hot while the rest drips.

Option 2: Batch strong coffee in a French press or drip maker, then portion condensed milk into each glass and pour the coffee over it. Ice each drink right before serving.

Nutrition information is estimated.

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Vietnamese Coffee

Why It Works

Pairs Well With

Recommended

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Espresso Martini With Baileys

Protein Coffee

Soft, Fluffy Idli

Storage Tips

Store the strong coffee

Make coffee ice cubes (my favorite move)

Don’t pre-mix too far ahead

Common Questions

What makes Vietnamese coffee different?

Do I need a phin filter?

What coffee should I use?

How sweet is cà phê sữa đá?

Can I make it hot instead of iced?

Is Vietnamese coffee stronger (caffeine-wise)?

Vietnamese Coffee

Ingredients

Instructions

Quick phin-free method

Make 2 to 4 drinks