Vietnamese-Style Iced Coffee with Condensed Milk and Robusta Brew

By · Reviewed by AislePrompt Editorial · ·

A refreshing, strong Vietnamese iced coffee made with dark roasted robusta beans and sweetened condensed milk for a creamy and bold flavor. This vietnamese-inspired cocktails & drinks ready in about 10 minutes brings together robusta coffee grounds, 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 190 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 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 tbsp robusta coffee grounds into a Vietnamese drip coffee filter and set over a heatproof glass.
  2. Step 2: Pour 200 ml boiling water slowly over the grounds, allowing the coffee to drip through for 4-5 minutes until fully brewed and dark.
  3. Step 3: Stir 3 tbsp sweetened condensed milk into the brewed coffee until fully incorporated and smooth.
  4. Step 4: Fill a serving glass with 1 cup of ice cubes and pour the sweetened coffee over the ice for a chilled, creamy beverage.
  5. Step 5: Stir well before drinking to balance the strong coffee with the sweetness of the condensed milk.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese-Style Iced Coffee with Condensed Milk and Robusta Brew 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 Vietnamese-Style Iced Coffee with Condensed Milk and Robusta Brew?

Refrigerate any leftover vietnamese-style iced coffee with condensed milk and robusta brew 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 Vietnamese-Style Iced Coffee with Condensed Milk and Robusta Brew?

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 Vietnamese-Style Iced Coffee with Condensed Milk and Robusta Brew 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 Vietnamese-Style Iced Coffee with Condensed Milk and Robusta Brew?

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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