I’ll never forget the first time I had vietnamese iced coffee. It was at a quaint little coffee house in Calgary, the kind that were everywhere during my university days. I was chatting with friends and sipping on the best iced coffee I had ever had. The perfect afternoon, right?
And now I’ve mastered my own version. This iced coffee is slightly sweet, super strong, and absolutely delicious. I’ve been having a glass every afternoon and it’s the perfect mid-day pick-me-up.
Here’s how you make the perfect vietnamese iced coffee.
Brew a batch of cold brew coffee. I place 2 cups of ground coffee in 8 cups of water and let it sit all day or overnight. To avoid any grounds in the coffee, I strain it first and then let it drip through a coffee filter into my glass bottle. Store the coffee concentrate in the fridge to use as needed.
The rest of this recipe is less than exact and can be altered as you want to make it sweeter or stronger.
Fill a glass half full of ice.
Pour the glass half to two thirds full of the strong brewed coffee you made in step one.
Add one large dollop of sweetened condensed milk {fat free is fine} and stir until well mixed.
Fill the glass the rest of the way with half and half {again, fat free is fine}. Stir well …
… and enjoy the most delicious iced coffee you’ve ever had!
For more delicious coffee ideas to get you through summer, be sure to check out this delicious frosted coffee recipe …
… vietnamese coffee popsicles {the frozen version of this iced coffee recipe} …
… and 15 iced coffee recipes!
Vietnemese iced coffee is my absolute favorite! My dad & I used to meet in Chinatown here in Edmonton at a dingy little Chinese restaurant for a glass 😀 I think I may need to dust off my little brewers and make some now!!
Looks so yummy! I remember my grandma using sweet & condensed milk to sweeten her coffee. I love the idea of making up batches for iced coffee it gets super hot here. I’ll have to try this! Visiting from DearCreatives.com Happy Summer, Theresa
Yummo!
I wish I liked coffee when I see a post like this.
Gross sounds so fattening
Treena, if you read the recipe, you’ll see that it isn’t. You can use fat-free half and half and fat-free sweetened condensed milk to make a lighter version.
I just wanted to let all the ladies here know that I recently purchased a case of sweetend condenced COCONUT MILK! .I’ve seen this recipe before, but had no time to try it yet. I’m doing a cold brew tonight so that I can try it tomorrow. Thanks. Great recipes. !
Oh wow – I can’t wait to try that! Thanks for the tip!
The best things in life usually are fattening. 🙂
I like to freeze some of the coffee as ice cubes and use those..this way my drink doesn’t get watered down..:-)
Sounds yummy! Visiting from the All Things Summer link up! Feel free to also link this one up at our Ladies Only Blog Share Link Party. Our theme this week is Red, White & BBQ! This fits nicely. 🙂
At each coffee shop I’ve worked at we used Chicory Coffee grounds. (cafe du monde brand)I’ve only made it in big batches so I’m not sure of the ratios but we also never used half and half. Just coffee and sweetened condensed milk.
I love Vietnamese Iced Coffee or cà phê sữa đá. Although, any research I’ve done has used hot coffee brewed over the sweetened condensed milk so it blends easier then it’s poured over ice to chill it. I’m sure cold brew coffee and adding half and half tastes great too because a coffee shop I go to adds milk to their version but they still start with hot coffee. It’s still good and super sweet but not near as strong as a true cà phê sữa đá. I’ll have to try your version. 🙂
Tried it, loved it. Thank you!
Randi, you had me at large dollop of sweetened condensed milk.
I’ve been looking for a great vietnamese coffee recipe! Can’t wait to try it.
Fill the glass the rest of the way with half and half {again, fat free is fine}. Stir well …
did you mean….milk? brewed coffee?
Half and Half is a cream/milk mixture that you can buy in the milk area of the department store. I use that but you can also use cream or milk.