Vietnamese Coffee

Prep Time10

Course: beverage

Cuisine: American

Servings:

Calories: 90kcal

Cost: 5.00

Brew your coffee or espresso. I prefer to brew my espresso directly into the container with the sweetened condensed milk, and cinnamon
Add sweetened condensed milk and cinnamon (optional).
Mix well, pour over ice, and add half and half (omit half and half if using coffee).
Serve!

Not traditional, but delicious - This adaptation uses espresso instead of Vietnamese coffee and skips the phin filter, making it accessible for those without specialized equipment.
Condensed milk is key - The sweetened condensed milk creates the signature flavor profile; different brands will yield slightly different results.
Ratio matters - Start with 2 tablespoons of condensed milk to 2 shots of espresso, then adjust to your sweetness preference.
Temperature contrast - For the iced version, the hot espresso melts the condensed milk before the ice cools everything down, creating perfect integration.
Strength is essential - Use strong espresso or concentrated coffee to balance the sweetness of the condensed milk.
Make it your own - Try additions like vanilla extract or cinnamon for a personalized touch.
Ice cube tip - Use large ice cubes for slower melting and less dilution of your Vietnamese iced coffee.
Versatile serving options - Works beautifully both hot and cold, making it perfect year-round.