Vietnamese Iced Coffee: Recipe

Introduction

“When in Vietnamese, Drink like a Vietnamese. We mean Vietnamese Iced Coffee! Thanks to the Covid-19 pandemic, we can’t go to Vietnam anymore, at least not anytime soon. But we can bring Vietnamese Iced Latte to our home. Even in this rainy season, a hot espresso lover would prefer a glass of Iced Latte.  When we start feeling torpid in the afternoon, an iced Vietnamese latte is a perfect pick-me-up. Everyone’s favourite Vietnamese Iced Coffee is a blend of strong coffee and a punch of mulled condensed milk with ice. So, how Vietnamese iced coffee came into existence?

Apparently, French colonialists planted the crop in Vietnam, where fertile soil produced remarkable results. Despite this, French café au lait lovers needed an alternative because the country lacked dairy cows. Here come the sticky, sweetened condensed milk tins.

The dark, bitter coffee and sweet, creamy milk were mixed with ice to combat the oppressive heat. Ca Phe Sua Da was thus born.

So, let’s dive into the recipe of Vietnamese Ca Phe Sua Da. How this coffee is prepared can vary. According to your preferences and desires, the choice is entirely yours.  

Recipe Body

Good Vietnamese coffee can be made using coffee grounds or grinding your own coffee beans. We prefer our coffee beans that are medium to dark roast for our morning cappuccinos or evening lattes. 

For the course of brewing the coffee, there are usually two routes. One which does it the slow and romantic way with the Vietnamese coffee filters. If you want to makeover each glass and have time to brew it the old-fashioned way, this Vietnamese iced coffee filter is fantastic to watch the coffee drip into each glass.

In many recipes, espresso shots are used in every glass. It doesn’t matter if it’s made with the slow traditional filter or if it’s made with espresso; either way, they both make great Vietnamese Iced coffee. 

Waiting patiently for the coffee to brew for 5 minutes while drip-brewed is something beautiful and relaxing about the classic coffee filter method.

The quicker espresso method is a one-stop solution for all instant coffee craving lovers and people who are always late. Pulse a few shots, then stir in sweetened condensed milk to taste. Then when you are ready to serve, ice, pour and enjoy. It’s that simple! We know!

Serving Size: 3

Ingredients

  • 3 tbsp instant coffee powder/ground coffee
  • 1 glass of warm water
  • 6 tbsp sweetened condensed milk
  • Ice cubes
  • Ice cream (optional)

Direction

  • Brew your favourite coffee in warm water. Take your choice of coffee powder. To this, add around 1 glass of warm water. Make sure it doesn’t get too hot or too cold.
  • Add sweetened condensed milk to the coffee and water. Give it all a good mix.
  • Take 3 glasses and drop in some ice cubes. And fill all the glasses with Vietnamese coffee. It’s OK to drink it just the way it is.
  • Or, take it to another level and drop in a scoop of caramel/coffee ice cream. 
  • Voila! It’s all ready. 

Notes:

  • You can adjust the level of sweetness by adding less or more sweetened condensed milk according to your preference.
  • For a hot version, skip ice cubes and add in hot water instead of warm. 

Conclusion

As soon as you see the recipe, we are sure you will be as tempted as we are! Try out this recipe, and let us know, did you like it or not? After trying this, you won’t go back to the usual bland coffee, and we can vouch for that. 

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