Vietnamese Iced Coffee

Vietnamese Iced Coffee

Joseph and Joyanna 0

"Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way."

Ingredients 10 m {{adjustedServings}} servings 129 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
  2. Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.
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Reviews 58

  1. 78 Ratings


Actually the way you brew the coffee is also very important. I think 4 cups of water or half cups of coffee is too much water, 1 to 2 cups of water is enough. In Vietnam, we brew coffee in a tille tin coffee brewer that is placed right on top of a invididual glass that already had condensed milk in it. Glass holds iced coffee better than regular hot tea/coffee cup. You can use tall cup that look like glass. Literally, 4 glasses need 4 little brewers. Put 2 table spoon in each glass. Put 2 table spoons of coffee for each brewer and pour in hot water only double amount of the dried coffee or so. The very hot water abborbs into the coffee and droped down drop by drop slowly bring with it the deepest flavor. It should stop dropping when it has approximately equal the amount of condense milk; replace the brewer. Then you use a long spoon whipped the condense milk and black concentrated coffee liquid until they blend well together and you can smell its combination. Finally you pour ice on it(double the coffee and condensed milk combination). Stir the ice well until the ice melt that make the coffee become very cold and raise the coffee volumn up enough for you to "drink" it. You don't have to have the Vietnamese coffee brew, just remember to put very little water into the coffee. The more bitter the coffee drops the better. That's what make Vietnamese coffee style unique and special.


I love this ,I call it Thai coffee myself.For a couple of $,at your world market,invest in the little tin covered coffee filters,that sit on top of glass.Now ,go to Target,lol,and buy heavy tall glasses,20-24 oz.,that fit nicely under the filter.(you'll be making these often,once you've tried it) The finer the grind of coffee,the stronger,and better the flavor.I pour condensed milk into glasses,and freeze for about an hour before starting to serve.Also,if you can find smaller,say, 1/2"-1" ice cube trays,they work better.Put the ice cubes in a small decorative bucket,and allow ppl to scoop their own ice after the coffee has filtered into glasses. Enjoy!


Oh my gosh i love this! i am vietnamese and i've been drinking this since i was like 8 years old. its the perfect coffee drink ever!