Vietnamese Iced Coffee (Cà phê sữa đá)

Bold coffee over sweetened condensed milk, poured on ice. Simple, rich, iconic.

Vietnamese iced coffee with condensed milk layers (placeholder)
Bert bartender (placeholder)

Bert’s Blackboard

  • Brew strong (phin drip preferred; moka/espresso ok).
  • Stir condensed milk until glossy before ice.
  • Salt micro-pinch = caramel pop.
Ingredients (1 glass)
  • 2–3 oz (60–90 ml) very strong coffee (phin drip ideal)
  • 1.0–1.5 oz (30–45 ml) sweetened condensed milk
  • Ice to fill
  • Optional: 1–2 oz cold milk or coconut milk to lighten
Gear

Vietnamese phin filter (ideal) or moka/espresso, spoon, clear glass.

Steps
  1. Add condensed milk to a glass with a tiny pinch of salt; stir to loosen.
  2. Pour hot strong coffee over the milk; stir until fully combined and glossy.
  3. Fill with ice; optional splash of cold (or coconut) milk. Enjoy.
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Sweetness Guide — Customize Your Cup

  • Condensed Milk: 1.0–1.5 oz is classic; try 0.75 oz for less sweet.
  • Dairy-Free Riff: 1 oz coconut milk + 0–0.5 oz demerara or date syrup.
  • Low/No-Sugar: unsweetened coconut milk + a few drops monkfruit.
  • Salt Hack: micro-pinch enhances caramel notes without extra sugar.

Pro Tips & Variations

  • Phin Ratio: 18–22 g medium-fine coffee to ~90–110 g water, 4–5 min drip.
  • Coconut Cà phê: add 1 oz coconut milk before ice.
  • Shaken: shake with ice for a frothy top.
  • Affogato-Style: pour over vanilla ice cream.

Made With

Bold Coffee

Phin drip, moka, or espresso; chocolatey roasts shine.

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Sweetened Condensed Milk

The classic sweetness & body.

Pantry →

Clear Glassware

Show off that beautiful layering.

Serveware →

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Last updated: November 12, 2025