How to Make Vietnamese Iced Coffee with Condensed Milk (Cà Phê Sữa Đá)

What Is Vietnamese Iced Coffee?

Cà phê sữa đá — literally "coffee milk ice" — is Vietnam's iconic coffee drink. It pairs strong, dark-roast coffee (traditionally robusta beans) with the thick sweetness of condensed milk and plenty of ice. The result is bold, sweet, creamy, and refreshing — often considered as much a dessert as a drink.

A Brief History

French colonists brought coffee cultivation to Vietnam in the 1850s, but fresh dairy was expensive and spoiled fast in the tropical heat. Sweetened condensed milk — shelf-stable and readily available — became the perfect partner. The combination was so good it became a national institution.

What You Need

• Coffee: A bold, dark-roast ground coffee. Vietnamese brands like Trung Nguyen are traditional, but any French roast or espresso blend works. Robusta beans give the authentic punch, but arabica-robusta blends are excellent too.
• Condensed milk: 1–3 tablespoons depending on how sweet you like it.
• Phin filter: The small metal drip filter that sits on top of your glass. Not essential but authentic.
• Ice: Plenty of it.

Traditional Method (Phin Filter)

1. Spoon 1–3 tablespoons of condensed milk into a heatproof glass.
2. Set the phin filter on top. Add 2 tablespoons of coarsely ground coffee and press the inner filter down gently.
3. Pour a small splash of boiling water over the grounds and wait 20 seconds (the "bloom").
4. Fill the phin with 180 ml boiling water. Place the lid on and let it drip — about 4–5 minutes.
5. Remove the phin. Stir vigorously to combine the coffee and condensed milk.
6. Fill a tall glass with ice and pour the mixture over. Sip and enjoy.

Quick Alternatives (No Phin? No Problem)

• Espresso: Pull a double shot, stir into condensed milk, pour over ice.
• French press: Brew strong (1:10 coffee-to-water ratio), combine with condensed milk, pour over ice.
• Cold brew: Mix cold brew concentrate 1:1 with water, add condensed milk, stir, and serve over ice. No heating needed.
• Instant coffee: Dissolve 2 teaspoons of instant coffee in 60 ml hot water, stir in condensed milk, pour over a full glass of ice.

Pro Tips

• Use a dark roast — the bitterness balances the sweetness of the condensed milk perfectly.
• For a less sweet version, mix half condensed milk and half evaporated milk.
• Make a batch: brew a large pot of strong coffee, stir in condensed milk to taste, and keep it in a jug in the fridge for up to 3 days. Pour over ice whenever you need a pick-me-up.