Caramelized Vietnamese Iced Coffee with Sweetened Condensed Milk
A rich and sweet Vietnamese iced coffee made by brewing strong dark roast coffee and blending it with creamy sweetened condensed milk over ice. This vietnamese-inspired cocktails & beverages ready in about 10 minutes brings together dark roast ground coffee, boiling water, sweetened condensed milk for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp dark roast ground coffee
- 6 oz boiling water
- 3 tbsp sweetened condensed milk
- 1 cup ice cubes
Instructions
- Step 1: Place 3 tbsp dark roast ground coffee into a Vietnamese drip filter or a metal drip filter on top of a heatproof glass.
- Step 2: Pour 6 oz boiling water slowly over the coffee grounds and allow it to drip through completely, taking about 4-5 minutes to produce a strong brew.
- Step 3: In a separate glass, add 3 tbsp sweetened condensed milk.
- Step 4: Once the coffee has finished dripping, stir the hot coffee into the sweetened condensed milk until fully combined and caramel-colored.
- Step 5: Fill a serving glass with 1 cup ice cubes and pour the sweetened coffee mixture over the ice.
- Step 6: Stir well and serve immediately for a refreshing and sweet iced coffee experience.
Frequently asked questions
How long does Caramelized Vietnamese Iced Coffee with Sweetened Condensed Milk take to make?
Total time is about 10 minutes (5 min prep + 5 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Caramelized Vietnamese Iced Coffee with Sweetened Condensed Milk?
Refrigerate any leftover caramelized vietnamese iced coffee with sweetened condensed milk in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Caramelized Vietnamese Iced Coffee with Sweetened Condensed Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caramelized Vietnamese Iced Coffee with Sweetened Condensed Milk for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caramelized Vietnamese Iced Coffee with Sweetened Condensed Milk?
Vietnamese cocktails & beverages like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The best Vietnamese coffee I've ever made at home. The caramelization step is key!
- ★★★★★
My go-to coffee recipe now. So easy and so satisfying on a hot day.
- ★★★★★
Absolutely delicious. The caramelized coffee was just right and the condensed milk made it creamy.
