Spiced Vietnamese Iced Coffee with Condensed Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich Vietnamese iced coffee brewed with dark roast grounds and infused with warming spices, sweetened naturally with creamy condensed milk over ice. This vietnamese-inspired cocktails & drinks ready in about 10 minutes brings together dark roast coffee grounds, (just off boiling, 205°F) hot 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 200 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.

Prep: 5 min Cook: 5 min Serves 1 Vietnamese cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 3 tbsp dark roast coffee grounds with 1/4 tsp ground cinnamon and 1/8 tsp ground cardamom in a Vietnamese drip filter or coffee maker.
  2. Step 2: Slowly pour 6 oz hot water (205°F) over the grounds, allowing the coffee to drip steadily into a heatproof glass or cup.
  3. Step 3: Once brewed, add 3 tbsp sweetened condensed milk to the coffee and stir vigorously until fully combined and creamy.
  4. Step 4: Fill a tall glass with 1 cup ice cubes, then pour the spiced condensed milk coffee over the ice.
  5. Step 5: Stir gently before serving to chill and meld the flavors for a refreshing iced coffee experience.

Frequently asked questions

How long does Spiced Vietnamese Iced Coffee with 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 Spiced Vietnamese Iced Coffee with Condensed Milk?

Refrigerate any leftover spiced vietnamese iced coffee with 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 Spiced Vietnamese Iced Coffee with 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 Spiced Vietnamese Iced Coffee with 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 Spiced Vietnamese Iced Coffee with Condensed Milk?

Vietnamese cocktails & drinks 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.

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