Vietnamese Iced Coffee Recipe

Nostalgia in a cup

Growing up, Vietnamese iced coffee (cà phê sữa dá) was always a special treat. On Sunday mornings, I’d wake up to the sound of two phins slowly dripping in the kitchen — one for my dad and one for me. Before the day officially started, we’d sit together, wait for the coffee to finish brewing, and catch up on the week ahead.

There was something so comforting about the ritual: the slow drip of the coffee, the swirl of sweetened condensed milk, and the clink of ice in the glass. Even now, making Vietnamese iced coffee brings me right back to those quiet mornings at home. This recipe is my version of the classic, made with Café du Monde and brewed the traditional way with a phin filter.

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Cà Phê Sữa Đá (translation – coffee, milk, ice)

Vietnamese iced coffee is not messing around. It’s a double hit of a sugar rush and a serious caffeine kick. Compared to a latte, it’s often stronger in total caffeine and brewed in a way that’s meant to be sipped slowly over time — think long conversations, not quick sips. And yes, this drink needs a lot of ice to feel right.

CAFFEINE reference

Vietnamese iced coffee: ~150–250 mg caffeine per serving
Latte (1–2 shots espresso): ~63–130 mg caffeine per serving

Ingredients:

1 Serving

• 14-16g (1 tbsp) Café du Monde coffee

• 40g (2 tbsp) sweetened condensed milk

• 170g (5 — 6 oz) hot water

• Ice

Equipment

• Vietnamese Coffee Filter (Phin)

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Instructions:

1. Place the screen at the bottom of the phin and add coffee grounds. This helps catch the grinds that fall through the bottom of the phin to reduce mess.

2. Gently shake to level the grounds, then place the press on top and lightly screw it in to gently compact. Do not over tighten the press.

3. Add sweetened condensed milk to the bottom of your glass.

4. Place the phin on top of the glass.

5. Pour just enough hot water to cover the grounds and let it bloom for 30 seconds.

   • Loosen the press about 1–2 turns to allow proper drip flow.

6. Slowly pour in the remaining hot water and cover with the lid.

7. Let it drip for 4–5 minutes. If it drips too fast, tighten slightly; too slow, loosen slightly.

8. Once finished, remove the phin and stir the coffee with the condensed milk.

9. Fill a glass with plenty of ice and pour the coffee over top.

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Notes

• Vietnamese coffee is syrupy and strong — please don’t skimp on the ice. It helps dilute the concentrate for the perfect coffee experience.

• Café du Monde is a classic and widely available in the U.S., but you can also use other finely ground coffee or espresso-style blends. Grind size will affect the result.

• Using a phin is part of the magic — the slow drip is calming and makes the perfect moment to journal, sketch, or just pause before the day starts.

• Enjoy!