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Vietnamese iced coffee



On my travels in Vietnam, I was absolutely obsessed with their Vietnamese iced coffee (Cà Phê Sữa Đá). A sweet and refreshing drink, perfect for hot and humid weather, you only need two ingredients and it's *worlds apart* from regular iced coffee. Originating from the 1850's in Vietnam when fresh milk was hard to come by, condensed milk offered an alternative sweet addition to coffee that doesn't need refrigeration and has a long shelf-life.

Time to make : 5 minutes

Serves : 1



Ingredients & equipment:


Regular long black/americano coffee*

- traditionally, vietnamese coffee beans are ground and filtered using a phin

1 tbsp condensed milk

Dash of chosen milk, if you like


Method

  1. In your serving glass, dollop a tablespoon (or 2 if you like it sweeter) of condensed milk at the bottom. Fill with ice. If you like a white coffee, add a splash of milk on top of the condensed milk (this creates a beautiful ombre style coffee too!)

  2. Make your cup of black coffee (see notes). If you have a hand-held milk frother or similar I love to whisk this up for a minute - but it's not essential. If possible, leave your coffee to cool for a few minutes.

  3. Pour your prepared coffee in your serving glass over the ice, condensed milk (and milk if using) and use a spoon to stir everything together until it's chilled and the condensed milk mixes in with the coffee.

  4. Enjoy!


Nutritional Information

(per serve)


62 calories

0g protein, 10g carbs, 2g fat


Good to know:

  • Traditionally, ground Vietnamese coffee beans are filtered using a 'phin', which you'll see all over coffee houses in Vietnam.

  • You can absolutely use regular coffee with whatever brewing method you like if you're going for the flavour rather than the traditional method. Coffee machine, filter, instant - whatever. Just make a regular cup of black coffee (no more than 200mls).

  • This recipe is also amazing with cold brew coffee!



1 Comment


Hi Lucy, how do you make the froth on top of the coffee? :)

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