A twist on the classic Vietnamese iced coffee using condensed milk. Sweet, strong, and absolutely addictive—this traditional recipe is a summer favorite.
Ingredients
- 1 tbsp (6g) Shyne Chaga Coffee
- 4 oz Hot water
- 2 tbsp Sweetened condensed milkOr condensed coconut milk for vegan
- 1 cup Ice cubes
~150 calories per serving
Instructions
- 1
Add condensed milk to the bottom of a glass.
- 2
Dissolve coffee in hot water to create a strong concentrate.
- 3
Fill the glass with ice cubes.
- 4
Slowly pour the hot coffee over the ice.
Pro tip: The condensed milk will stay at the bottom, creating beautiful layers.
- 5
Stir well before drinking to combine the sweet and strong flavors.
A Taste of Vietnam in Your Kitchen
Vietnamese iced coffee (Cà Phê Sữa Đá) is one of the world's most beloved coffee traditions. The combination of bold, dark-roast coffee with sweet condensed milk creates an irresistible contrast.
Why Condensed Milk?
In tropical Vietnam, fresh milk spoiled quickly before refrigeration became common. Condensed milk solved this problem while adding delicious sweetness. Today, it's tradition.
The Authentic Experience
Traditional Vietnamese coffee uses a "phin" drip filter, but you can achieve similar richness with Chaga Coffee. Chaga's robust, earthy notes complement the sweet condensed milk beautifully.
Healthier Alternatives
For a lighter version:
- Use condensed coconut milk (vegan and lighter)
- Try 1 tbsp regular milk + 1 tsp honey
- Use Shyne Coffee for added functional benefits
More International Coffee Recipes
- Greek Frappé - Foam-topped classic
- Spanish Latte - Condensed milk based
- Cuban Coffee - Sweet and strong
- Dalgona Coffee - Korean whipped sensation
