Ca Phe Sua Da — Bold Vietnamese Iced Coffee with Condensed Milk
Dark, intensely robust Vietnamese coffee drips slowly through a tiny metal phin filter directly into a pool of sweetened condensed milk, then gets poured over a tall glass of cracking ice. The result is a bracingly strong yet velvety-sweet elixir that jolts you awake while tasting like a caffeinated dessert — the only breakfast drink that truly deserves its own recipe.
Ingredients
- 4 tablespoons Vietnamese ground coffee (Trung Nguyen or Cafe Du Monde recommended)
- 2 Vietnamese phin filters
- 2 tablespoons sweetened condensed milk
- Boiling water (just off the boil, about 200F)
+ 2 more ingredients
Instructions
Place the phin filter on top of a heatproof glass or cup. Add 1 tablespoon of sweetened condensed milk to the bottom of each glass.
Spoon 2 tablespoons of Vietnamese ground coffee into each phin filter. Gently shake to level the grounds, then place the press screen on top and press down firmly but not too tightly.
Pour a small splash of boiling water (about 1 tablespoon) into the filter to bloom the grounds. Wait 20 to 30 seconds — you will see the grounds swell as they release their oils and gases.
Fill the phin filter to the top with hot water (about 3/4 cup). Place the cap on top to keep the heat in.
Let the coffee drip slowly, one drop at a time, for 5 to 7 minutes. The slow extraction is what gives Vietnamese coffee its signature bold, concentrated flavor. If it drips too fast, tighten the press screen slightly.
When the dripping stops, remove the phin filter. Stir the coffee vigorously into the condensed milk at the bottom until the mixture turns a rich caramel-brown color.
Fill two tall glasses completely with ice. Pour the coffee-condensed milk mixture over the ice and stir once more. Serve immediately with a straw.
Nutrition Estimate
Per serving • Estimated by Blinner AI