Start to Finish: 10 minutes
Difficulty Level: Beginner
Vietnamese coffee is a strong, cold beverage made with milk, coffee and ice. Sweetened condensed milk is preferred over regular milk or cream, which thickens the coffee. Rather than a cold brew, this variation uses hot coffee that slowly drips into the condensed milk, making it stronger. The trick is adding enough milk so that it maintains a sweet and satisfying taste. The addition of ice makes Vietnamese coffee a dessertlike, refreshing beverage for a hot day.
- 3 tablespoons sweetened condensed milk
- 2 tablespoons dark roast, medium ground coffee
- 1 cup water, boiling
- Pour the condensed milk into a glass.
- A Vietnamese coffee filter has three parts: the cap, press and chamber. Remove the cap and press from the coffee filter and set them aside.
- Add the coffee to the base of the chamber; tap the side of the chamber gently until the coffee is spread evenly.
- Place the press into the chamber; push it firmly down or screw on the press tightly, depending on the model. Make sure the coffee is tightly packed.
- Put the coffee filter on top of the glass that contains condensed milk and add a dash of boiling water. This allows the coffee grounds to swell.
- After about 10 seconds, pour boiling water into the coffee press and cover it with the cap.
- Let the coffee slowly drip into the condensed milk -- this may take up to five minutes.
- Remove the cap and set it aside on a countertop; rest the chamber atop the cap to prevent spillage.
- Stir the coffee into the condensed milk until it's fully combined and has a brown coffee color.
- Transfer the coffee into a glass filled with ice, and serve.
If you don't have a coffee filter or medium ground coffee, you can re-create the drip brew by using a paper coffee filter and ground coffee.
You can use any type of medium ground coffee. Use 2 tablespoons of condensed milk, if you don’t have strong coffee.