Vietnamese Iced Coffee

Cà phê đá is traditionally made with coarsely ground dark roast coffee brewed in a small metal French drip filter, then mixed with condensed milk and ice. You can even make homemade condensed milk if you like.

I don’t own a French drip filter, so I used my Italian moka pot instead. It brews a strong coffee and works really well for this recipe. It makes a sweetened iced coffee with a balanced, rounded taste.

It also reminds me of a canned iced coffee called Georgia, which we used to buy in Japan. You could find it in vending machines everywhere, and we absolutely loved it. My youngest daughter especially loved it, mostly because it shared her name, and she always kept an eye out for it.

Key Ingredients for Vietnamese Iced Coffee

Strong Brewed Coffee

A dark roast brewed a little stronger than usual gives a deep, slightly bitter edge that stands up well to the sweetness and keeps the coffee tasting rich all the way through.

Sweetened Condensed Milk

Condensed milk brings both sweetness and creaminess, giving the coffee a smooth, velvety finish rather than a sharp sugary note. A thick, good-quality condensed milk blends slowly and clings to the coffee, which helps create that classic taste and texture.

Find the complete list with measurements in the recipe card below.

How to Make Vietnamese Iced Coffee

Step 1: Spoon the 2 tablespoons of sweetened condensed milk into a tall glass.

Step 3: Pour the fresh hot coffee into the glass and stir until the condensed milk is fully dissolved.

Extra Help from the Kitchen

Choose Freshly Ground Beans – Grind coffee just before brewing to keep the flavour clean and focused, especially important in a recipe with no milk foam or sugar to mask staleness.

Let Coffee Rest Briefly After Brewing – Allow the coffee to sit for 30–60 seconds before pouring so harsh steam dissipates and the flavour tastes cleaner once chilled.

Avoid Overfilling the Glass – Leave a little space at the top to make stirring easier and prevent spills while mixing the condensed milk.

Use Filtered Water for Brewing – Brew the coffee with filtered water to keep flavours clear, especially important in a recipe with so few ingredients.

Variations and Twists

Replace Brewed Coffee with Espresso – Use a double shot of espresso instead of brewed coffee for a more concentrated drink with a firmer coffee taste that still balances well with condensed milk and ice.

Add Ice Cream for an Affogato-Style Drink – Spoon a small scoop of vanilla ice cream into the glass before pouring in the coffee for a richer, dessert-style iced coffee.

Serve It Extra Sweet Café-Style – Increase the condensed milk slightly to match the sweeter iced coffees commonly served in Vietnamese and Asian cafés.

Turn It into a Coffee Float – Add a scoop of vanilla ice cream on top just before serving for a chilled coffee with a creamy finish.

Storage and Shelf Life

Store freshly brewed coffee in an airtight container in the fridge for up to 3 days. Mix the coffee with condensed milk and ice only when ready to serve. Storing it already combined dulls the flavour and affects the texture.

Freezing is not recommended, as it dulls the coffee flavour and alters the consistency once thawed.