Vietnamese Iced Coffee with Condensed Milk (Cà Phê Sữa Đá) Recipe

Ground Vietnamese coffee: This is a special type of coffee known for its strong and bold flavor, typically used in Vietnamese coffee recipes.

Sweetened condensed milk: A thick, sweet milk product that adds creaminess and sweetness to the coffee.

Ice cubes: Essential for chilling the coffee and making it a refreshing iced beverage.

Hot water: Used to brew the coffee in the Vietnamese coffee filter (phin).

When blooming the coffee, make sure to pour just enough hot water to saturate the grounds evenly. This step allows the coffee to release its aromas and ensures a richer, more balanced flavor in your final Vietnamese iced coffee.

• ground vietnamese coffee - Substitute with dark roast coffee: Dark roast coffee has a similar bold and robust flavor profile that can mimic the taste of Vietnamese coffee.

• sweetened condensed milk - Substitute with evaporated milk with sugar: Mixing evaporated milk with sugar can replicate the sweetness and creamy texture of sweetened condensed milk.

• ice cubes - Substitute with coffee ice cubes: Using coffee ice cubes prevents the drink from becoming diluted as the ice melts, maintaining a strong coffee flavor.

• hot water - Substitute with hot milk: Hot milk can add a richer, creamier texture to the coffee, enhancing the overall flavor.

• To keep your Vietnamese iced coffee fresh, store any leftover coffee in an airtight container in the refrigerator. This will help maintain its rich flavor and prevent it from absorbing any unwanted odors from other foods.
• If you plan to enjoy the coffee over the next few days, pour the coffee mixture (without ice) into a glass jar or bottle and seal it tightly. It can be refrigerated for up to 3 days.
• For a quick and convenient option, you can pre-mix the sweetened condensed milk with the brewed coffee before storing. This way, you only need to add ice cubes when you're ready to serve.
• If you want to prepare a larger batch for future use, consider freezing the coffee. Pour the cooled coffee into ice cube trays and freeze until solid. These coffee ice cubes can be stored in a freezer bag or container for up to a month.
• When you're ready to enjoy your Vietnamese iced coffee, simply add the coffee ice cubes to a glass, pour in some fresh brewed coffee, and stir in the sweetened condensed milk. This method ensures your drink stays cold without becoming diluted.
• For an extra touch of flavor, you can also freeze the sweetened condensed milk in small portions. Use an ice cube tray to create individual servings, then pop one or two cubes into your coffee when you're ready to indulge.
• If you prefer a more traditional approach, store the ground Vietnamese coffee in an airtight container in a cool, dark place. This will help preserve its freshness and aroma for your next brewing session.
• Remember to always use fresh, high-quality ingredients to ensure the best taste and experience with your Vietnamese iced coffee.

• Pour the leftover Vietnamese iced coffee into a microwave-safe glass or mug. Heat it in the microwave for about 30-45 seconds, or until it reaches your desired temperature. Be cautious not to overheat, as it may alter the flavor of the condensed milk.

• If you prefer to avoid the microwave, transfer the coffee into a small saucepan. Heat it over low to medium heat, stirring occasionally to ensure even warming. This method helps maintain the integrity of the coffee and condensed milk mixture.

• For a more traditional approach, use a double boiler. Place the coffee in a heatproof bowl and set it over a pot of simmering water. Stir gently until the coffee is warmed through. This gentle heating method prevents the condensed milk from scorching.

• If you have a milk frother with a heating function, pour the coffee into the frother and heat it according to the manufacturer's instructions. This method can also add a slight froth to your reheated Vietnamese iced coffee.

• To maintain the cold, refreshing nature of the drink, consider adding fresh ice cubes after reheating. This way, you can enjoy the rich flavors without compromising the chilled experience.

• Glass: Used to hold the sweetened condensed milk and the brewed coffee.

• Vietnamese coffee filter (phin): A traditional coffee brewing tool used to make Vietnamese coffee.

• Tablespoon: Used to measure the ground Vietnamese coffee and the sweetened condensed milk.

• Kettle: Used to boil the water needed for brewing the coffee.

• Spoon: Used to stir the coffee and condensed milk together.

• Ice cube tray: Used to make ice cubes for chilling the coffee.

Use pre-ground coffee: Save time by using pre-ground Vietnamese coffee instead of grinding your own beans.

Pre-boil water: Boil your hot water in advance and keep it in a thermos to speed up the brewing process.

Batch brew: Make a larger batch of Vietnamese coffee and store it in the fridge. Just add sweetened condensed milk and ice cubes when ready to serve.

Condensed milk squeeze bottle: Transfer sweetened condensed milk to a squeeze bottle for quick and easy measuring.