Drip Coffee with Sweetened Condensed Milk

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Rich and bold Vietnamese drip coffee combined with smooth sweetened condensed milk for a perfectly balanced traditional beverage. This Vietnamese recipe, ready in about 10 minutes, brings together coarsely ground dark roast 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 130 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

• 20 grams coarsely ground dark roast coffee
• 150 ml boiling water
• 3 tbsp sweetened condensed milk
• as needed hot water for rinsing

The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 3 tablespoons sweetened condensed milk into a 250 ml glass or cup.
2. Step 2: Rinse a Vietnamese drip filter (phin) with hot water to warm it, then add 20 grams coarsely ground dark roast coffee into the filter chamber, leveling it gently.
3. Step 3: Place the filter over the glass with condensed milk. Pour a small amount (about 30 ml) boiling water into the filter to bloom the coffee grounds for 30 seconds.
4. Step 4: Fill the filter with boiling water up to the top (about 120 ml). Cover with the lid and allow coffee to slowly drip through for 4-5 minutes until dripping stops.
5. Step 5: Remove the filter and stir the sweetened condensed milk and coffee together thoroughly until smooth and rich.
6. Step 6: Serve hot or pour over a glass of ice for iced Vietnamese coffee.