Vietnamese Iced Coffee
It’s sweeter, more caffeinated, more flavorful, and creamier. Is there anything about Vietnamese Iced Coffee to not like?
Servings Prep Time
2people 15minutes
Servings Prep Time
2people 15minutes
Instructions
  1. Place 4 tablespoons of sweetened condensed coconut milk in each of two large coffee mugs. Microwave briefly on high (15-20 seconds) and stir briskly. This step melts the sweetened condensed coconut milk and dissolves any of the sweetener that has recrystallized in the refrigerator. If you are starting with fresh sweetened condensed milk, you can skip this step.
  2. Brew the coffee according to your coffeemaker’s instructions. It will be very, very strong. If you’d like a more complete explanation of why this is what we can, read the recipe notes section below.
  3. Split the brewed coffee between the two mugs and stir to mix in the sweetened condensed coconut milk. At this point you should taste to determine whether it is sweet enough for you. Add stevia glycerite to sweeten to taste.
  4. Carefully pour the coffee over ice into two fresh glasses. Consume immediately.
Recipe Notes

Vietnamese iced coffee is generally made with a small metal filter called a phin that sits on top of the glass you are brewing into. It doesn’t have to be, though. For our purposes it is totally sufficient if you just brew the coffee to a really strong concentration. Even though I own several phins for making Vietnamese iced coffee, I still use a french press.