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Creamy Vietnamese Ca Phe Sua Da Iced Coffee Recipe

Vietnamese Ca Phe Sua Da iced coffee - featured image

A quick and easy recipe for authentic Vietnamese iced coffee made with strong brewed coffee and sweetened condensed milk, served over plenty of ice for a creamy, refreshing pick-me-up.

Ingredients

Scale
  • 1 cup (240 ml) strong brewed coffee, ideally dark roast or espresso roast
  • 23 tablespoons (3045 ml) sweetened condensed milk
  • 1 cup (240 ml) ice cubes or crushed ice
  • Optional: pinch of salt to balance sweetness

Instructions

  1. Prepare your coffee: If using a Vietnamese phin filter, add 2 tablespoons (10 grams) of ground dark roast coffee into the filter chamber. Place the filter on a heatproof glass or mug. Pour about 2 tablespoons (30 ml) of hot water (just off the boil) over the grounds to bloom for 30 seconds.
  2. Add remaining hot water: Slowly pour 4 to 6 ounces (120-180 ml) of hot water into the filter chamber. Allow coffee to drip slowly for about 4 to 5 minutes.
  3. Mix sweetened condensed milk: While coffee brews, add 2 to 3 tablespoons (30-45 ml) of sweetened condensed milk into the serving glass. Adjust sweetness to preference.
  4. Combine coffee and milk: Once coffee has fully dripped, stir vigorously into the sweetened condensed milk until creamy and fully combined.
  5. Add ice: Fill the glass with plenty of ice cubes or crushed ice, stirring once more to chill thoroughly.
  6. Serve immediately and enjoy fresh for best flavor and texture.

Notes

Use medium-coarse grind for phin filter. Water should be just off boil (195-205°F). Mix coffee and condensed milk before adding ice to preserve flavor. Clean phin filter promptly to avoid buildup. For dairy-free, substitute sweetened condensed milk with coconut condensed milk.

Nutrition

Keywords: Vietnamese iced coffee, Ca Phe Sua Da, iced coffee recipe, creamy coffee, sweetened condensed milk coffee, Vietnamese coffee, easy iced coffee