Now that we have vegan sweet condensed milk, it’s time to make coffee, and not any coffee!
This ultra creamy, rich, and perfectly sweet iced coffee will be your new favorite afternoon (or morning) drink! Let’s do it!
WHAT IS VIETNAMESE COFFEE?
It is said that coffee was introduced by French in Viet Nam during the 19th century. Later, Viet Nam started to produce coffee beans and quickly became one of the largest exporters of coffee after Brazil.
Because of the climate, Viet Nam produces mostly Robusta beans. It grows at a lower altitude and is cheaper to produce than Arabica. The downside of Robusta is that it’s usually strong in flavor and is more bitter.
So that was for the little story, now back to the drink. Called “cà phê sữa đá”, it consists of just two ingredients: coffee and condensed milk. The addition of condensed milk balances with the bitterness of the coffee and gives the drink a richer mouthfeel.
HOW TO MAKE VIETNAMESE COFFEE?
To prepare this iced coffee the traditional way, you will need a Vietnamese coffee filter. It is a small metal cup that you place on top of a glass.
- The glass is first filled with sweet condensed milk that will bring creaminess and sweetness.
- Next, you add coarse ground coffee into the filter, place the press on top, and pour boiling water into the cup.
- Coffee will start dripping directly into the glass, this step will take about 5 minutes.
- Once the coffee has stopped dripping, remove the filter and mix the condensed milk with the coffee.
- Add ice and enjoy!
RATIO OF CONDENSED MILK TO COFFEE
The amount of condensed milk to use depends on a couple of things:
- How sweet you want it: If you have a sweet tooth, you may add one more tablespoon of condensed milk.
- How strong your coffee is: This one is important, the stronger your coffee, the more condensed milk you will need to balance with the bitterness.
Personally, I usually go with about 3 tablespoons of condensed milk for about 1/2 cup of coffee. I used Vietnamese coffee and brew it through the filter, which leads to a dark and strong coffee. If you use espresso made with Arabica beans, you might want to lower the amount of condensed milk.
Vietnamese coffee is usually made from Robusta beans, that are stronger than Arabica and contain about twice the amount of caffeine. It is a bit bitter when enjoyed dark, but once combined with sweet condensed milk, it becomes perfect!
Also, be aware that once you add the crushed ice, the coffee will lose a bit of sweetness.
This Vietnamese-inspired iced coffee is a real treat! It is creamy, perfectly sweet, and so easy to prepare. Plus it’s way better than Starbucks! This iced coffee is a favorite here, I’m having one almost every afternoon!
Let me know in the comments if you try this recipe!
- 3 tbsp (45ml) vegan sweet condensed milk
- 2 and 1/2 tbsp (about 12g) ground coffee (preferably a strong coffee)
- 1/2 cup (125ml) boiling water
- 1/4 to 1/3 cup slightly crushed ice
- Pour the sweet condensed milk in a tall glass.
- Bring about 1/2 cup of water to a boil. In the meantime, place the Vietnamese coffee filter on top of the glass. Add the ground coffee to the filter, and place the small press that goes inside on top of the ground coffee. Pour about 2 tbsp of boiling water into the filter and wait for about 20 seconds.
- Next, pour in the rest of the water to fill the filter cup to the top. Cover with the lid and let it drip for about 5 minutes, or until the coffee is not dripping anymore.
- Remove the coffee filter from the top of the glass and use a spoon to mix the condensed milk with the coffee. Add the ice and serve immediately!
If you don’t have a Vietnamese coffee filter, use about 1/2 cup of espresso.
- Serving Size: 1 glass
- Calories: 123
- Sugar: 19.2g
- Fat: 1.4g
- Carbohydrates: 22.5g
- Fiber: 0.6g
- Protein: 1.5g