Vietnamese Iced Coffee Recipe

Vietnamese coffee: Coarse ground coffee that is strong and robust, typically used in Vietnamese coffee recipes.

Sweetened condensed milk: Thick, sweet milk that adds creaminess and sweetness to the coffee.

Hot water: Used to brew the coffee.

Ice: Chills the coffee, making it a refreshing iced beverage.

To enhance the flavor of your Vietnamese iced coffee, make sure to use coarse ground Vietnamese coffee specifically, as its unique blend and roast level are essential for an authentic taste. When pouring the hot water into the phin, do it slowly and evenly to ensure the coffee grounds are fully saturated, allowing for a more balanced extraction. Additionally, using sweetened condensed milk instead of regular milk or sugar provides a rich, creamy sweetness that complements the strong, bold flavor of the coffee.

• coarse ground vietnamese coffee - Substitute with coarse ground dark roast coffee: Dark roast coffee has a similar bold and rich flavor profile, making it a good substitute for Vietnamese coffee.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with sugar to achieve a similar sweetness and creamy texture.

• hot water - Substitute with hot brewed coffee: Using hot brewed coffee can enhance the coffee flavor, making it more robust.

• ice - Substitute with coffee ice cubes: Freezing coffee into ice cubes prevents dilution of the coffee flavor as the ice melts.

• Allow the Vietnamese iced coffee to cool to room temperature before storing. This prevents condensation and maintains the integrity of the flavors.
• Transfer the cooled coffee into an airtight container or a glass jar with a tight-fitting lid. This helps to preserve the freshness and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The coffee will stay fresh for up to 3 days. Make sure to give it a good stir before serving, as the sweetened condensed milk may settle at the bottom.
• For freezing, pour the cooled coffee into ice cube trays. This allows you to have pre-portioned coffee cubes that can be easily added to your drink without diluting the flavor.
• Once frozen, transfer the coffee cubes to a freezer-safe bag or container. Label the bag with the date to keep track of freshness.
• When ready to enjoy, simply add the coffee cubes to a glass and pour fresh hot coffee over them, or let them melt into a glass of cold milk for a quick iced coffee fix.
• For an extra treat, blend the coffee cubes with a splash of milk or cream to create a frosty, coffee-flavored smoothie.

• Glass: Used to hold the sweetened condensed milk and the final iced coffee mixture.

• Vietnamese coffee filter (phin): A traditional Vietnamese coffee brewing tool that allows the coffee to drip slowly.

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

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

• Stirring spoon: Used to mix the coffee with the sweetened condensed milk and later to stir the iced coffee.

• Ice cube tray: Used to make the ice cubes that will chill the coffee.

• Measuring cup: Used to measure the hot water and ice accurately.

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

Pre-mix condensed milk: Pre-mix sweetened condensed milk with a bit of hot water to make it easier to combine with the coffee.

Prepare in batches: Brew a larger batch of coffee and store it in the fridge. This way, you can quickly assemble your Vietnamese iced coffee whenever you want.

Use ice cubes made from coffee: Freeze leftover coffee into ice cubes. This prevents your drink from getting watered down and saves time on brewing fresh coffee.