Mmm, can you smell that rich, aromatic coffee? Vietnamese iced coffee isn’t just a drink—it’s a creamy, indulgent experience that transforms your afternoon. Whether you’re a coffee aficionado or just craving something cool and delicious, we’ve gathered 18 refreshing recipes that bring Vietnam’s café culture right to your kitchen. Get ready to stir, sip, and savor every last drop!
Classic Vietnamese Iced Coffee with Condensed Milk
Picture this: it’s a hot afternoon, and you’re craving something sweet, strong, and refreshing. That’s where this classic Vietnamese iced coffee comes in—it’s like a little vacation in a glass, combining bold coffee with creamy sweetness.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
- 2 tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
- 2 tablespoons of sweetened condensed milk
- 1 cup of hot water (just off the boil, around 200°F)
- A generous handful of ice cubes
Instructions
- Place 2 tablespoons of sweetened condensed milk into the bottom of a heatproof glass or cup.
- Add 2 tablespoons of coarsely ground dark roast coffee into a Vietnamese coffee phin filter, if you have one, or a regular drip filter set over the glass.
- Pour 1 cup of hot water (about 200°F) slowly over the coffee grounds in the filter.
- Let the coffee drip through the filter into the glass, which should take about 4-5 minutes—be patient for that rich brew! Tip: If using a phin, press it gently onto the grounds for a steady drip.
- Once all the coffee has dripped, stir the mixture well to combine the coffee with the condensed milk until it’s smooth and creamy.
- Fill a separate tall glass with a generous handful of ice cubes.
- Pour the coffee mixture over the ice in the tall glass. Tip: For a stronger flavor, let the coffee cool slightly before adding ice to prevent dilution.
- Give it a quick stir to chill it evenly. Tip: If you like it extra sweet, you can add a tiny drizzle more condensed milk on top before serving.
What you get is a beautifully layered drink with a robust coffee kick mellowed by that luscious condensed milk—it’s silky, sweet, and totally invigorating. Try serving it with a sprinkle of cocoa powder or a cinnamon stick for a fun twist, or just enjoy it as-is for that authentic, comforting vibe.
Coconut Vietnamese Iced Coffee
Mmm, picture this: you’re craving something sweet, creamy, and caffeinated, but you want to skip the usual latte. That’s where this Coconut Vietnamese Iced Coffee comes in—it’s like a tropical vacation in a glass, blending rich coffee with a hint of coconut for a totally refreshing twist.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– A cup of hot water (just off the boil, around 200°F)
– A can (about 14 ounces) of full-fat coconut milk, chilled
– A couple of tablespoons of sweetened condensed milk
– A big handful of ice cubes
Instructions
1. Grab your Vietnamese coffee phin or a small drip filter and place it over a heatproof glass or measuring cup.
2. Add the coarsely ground dark roast coffee to the filter—pack it down gently with the press to ensure even extraction.
3. Slowly pour the hot water (around 200°F) over the coffee grounds, letting it drip through completely, which should take about 5 minutes. Tip: Be patient here; a slow drip makes for a stronger, smoother brew.
4. While the coffee drips, take your chilled coconut milk and give it a good shake or stir to blend any separation.
5. In two tall glasses, add a big handful of ice cubes to each.
6. Pour the brewed coffee evenly over the ice in both glasses.
7. Stir in the sweetened condensed milk until it’s fully dissolved into the coffee. Tip: Mix it well while the coffee is still warm to avoid any clumps.
8. Top each glass with the chilled coconut milk, pouring slowly to create a nice layered effect. Tip: For a creamier texture, you can lightly whip the coconut milk with a fork before adding it.
9. Give it a gentle stir before drinking to blend all the flavors together.
Cool and creamy, this drink has a velvety texture from the coconut milk that balances the bold coffee and sweet condensed milk. Try serving it with a sprinkle of toasted coconut flakes on top for an extra crunch, or pair it with a light pastry for a perfect afternoon pick-me-up.
Vietnamese Iced Coffee with Almond Milk
Got a craving for something sweet, strong, and refreshing? You’re in the right place. This Vietnamese iced coffee with almond milk is the perfect pick-me-up—it’s bold, creamy, and so easy to make at home.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– About ¾ cup of hot water (just off the boil, around 200°F)
– A good splash of sweetened condensed milk (roughly 2 tablespoons)
– A generous handful of ice cubes
– About ½ cup of unsweetened almond milk (chilled is best)
Instructions
1. Place your coarsely ground dark roast coffee into a Vietnamese coffee phin filter or a regular drip filter set over a heatproof cup or glass.
2. Slowly pour the hot water (around 200°F) over the grounds until the filter is full, letting it drip through completely—this should take about 4-5 minutes for a strong brew. Tip: Don’t rush the drip; patience gives you that rich, concentrated coffee base.
3. While the coffee drips, add the sweetened condensed milk to a tall serving glass and stir it a bit to coat the bottom.
4. Once all the coffee has dripped, give it a quick stir to mix it with the condensed milk in the glass.
5. Fill the glass almost to the top with a generous handful of ice cubes.
6. Slowly pour the chilled unsweetened almond milk over the ice until the glass is full. Tip: Pouring it gently helps create those beautiful layers before you mix.
7. Stir everything together vigorously until the coffee, milk, and ice are well combined and frothy. Tip: If you want it extra cold, pop the glass in the freezer for a minute before serving.
8. Perfectly balanced, this drink has a smooth, velvety texture from the almond milk and a deep, caramel-like sweetness. Try it with a sprinkle of cinnamon on top or alongside a buttery croissant for a cozy treat.
Spiced Vietnamese Iced Coffee with Cinnamon
Haven’t you had one of those afternoons where you just need a little pick-me-up? This spiced Vietnamese iced coffee with cinnamon is like a cozy hug in a glass—it’s got that bold coffee kick you love, but with a warm, sweet twist that feels extra special. Perfect for when you want something beyond your usual cup.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee
– A splash of sweetened condensed milk (about 2 tablespoons)
– A pinch of ground cinnamon (around 1/4 teaspoon)
– A cup of hot water (just off the boil, around 200°F)
– A big handful of ice cubes
Instructions
1. Grab your Vietnamese coffee phin filter and place it over your serving glass.
2. Add the coarsely ground dark roast coffee into the filter chamber—don’t pack it down too tightly, just a gentle tap to level it.
3. Sprinkle the ground cinnamon evenly over the coffee grounds in the filter. Tip: Mixing the cinnamon with the grounds before brewing helps infuse the flavor more evenly.
4. Pour the hot water (around 200°F) slowly into the filter until it just covers the coffee grounds, then let it bloom for about 30 seconds to release the aromas.
5. After blooming, fill the filter chamber completely with the remaining hot water and place the lid on top.
6. Let the coffee drip slowly through the filter into the glass below—this should take about 4 to 5 minutes for a full, rich brew. Tip: Be patient here; a slow drip makes for a stronger, smoother coffee.
7. While the coffee is dripping, add the sweetened condensed milk to the bottom of a separate tall glass.
8. Once all the coffee has dripped, stir it gently with the condensed milk until fully combined and creamy.
9. Fill the glass with the big handful of ice cubes, then pour the coffee mixture over the ice. Tip: For an extra chill, you can chill the glass in the freezer for a few minutes before serving.
10. Give it a quick stir to mix everything together and enjoy immediately.
Creamy and bold, this drink has a velvety texture from the condensed milk that balances the strong coffee and warm cinnamon spice. It’s fantastic served over extra ice on a hot day, or try adding a cinnamon stick as a stirrer for an aromatic garnish—it’ll make your kitchen smell amazing too.
Vietnamese Iced Coffee with Chocolate Syrup
You know those afternoons when you need a little pick-me-up that feels like a treat? This Vietnamese iced coffee with chocolate syrup is your answer—it’s rich, refreshing, and ridiculously easy to make at home.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of tablespoons of sweetened condensed milk
– A splash of chocolate syrup
– 2 tablespoons of coarsely ground dark roast coffee
– A cup of hot water (just off the boil, around 200°F)
– A generous handful of ice cubes
Instructions
1. Grab your favorite glass and add a couple of tablespoons of sweetened condensed milk to the bottom.
2. Pour a splash of chocolate syrup right over the condensed milk.
3. Place a Vietnamese coffee phin or a small drip filter over the glass, and add 2 tablespoons of coarsely ground dark roast coffee into the filter chamber.
4. Gently press the coffee grounds with the filter press to lightly tamp them down—this helps slow the drip for a stronger brew.
5. Slowly pour a cup of hot water (about 200°F) over the coffee grounds in the filter.
6. Let the coffee drip slowly into the glass, which should take about 4-5 minutes; if it drips too fast, the grind might be too coarse.
7. Once all the coffee has dripped, remove the filter and stir the mixture well until the condensed milk and chocolate syrup are fully dissolved.
8. Fill a separate tall glass with a generous handful of ice cubes.
9. Pour the sweet coffee mixture over the ice in the tall glass.
10. Give it a quick stir to chill it evenly, and it’s ready to sip!
The result is a creamy, cold drink with deep coffee notes and a hint of chocolate that’s not too sweet. For a fun twist, drizzle a little extra chocolate syrup on top or serve it with a cinnamon stick for stirring.
Matcha Vietnamese Iced Coffee Fusion
Got a craving for something cool and caffeinated with a twist? You’re going to love this Matcha Vietnamese Iced Coffee Fusion. It’s the perfect pick-me-up that combines earthy matcha with sweet, strong coffee for a totally unique drink.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of tablespoons of sweetened condensed milk
– A heaping tablespoon of high-quality matcha powder
– A cup and a half of hot water (just off the boil, around 200°F)
– A splash of vanilla extract
– A cup of strongly brewed coffee, cooled (or cold brew concentrate)
– A generous handful of ice cubes
Instructions
1. Grab a small bowl and whisk together the matcha powder with about a quarter cup of the hot water until it’s completely smooth and frothy.
2. Tip: Use a fine-mesh sieve to sift your matcha first to avoid any clumps for a silky texture.
3. In your serving glasses, divide the sweetened condensed milk evenly between them.
4. Pour the matcha mixture over the condensed milk in each glass.
5. Add a splash of vanilla extract to each glass and give it a gentle stir to start combining the layers.
6. Fill each glass to about three-quarters full with your handful of ice cubes.
7. Slowly pour the cooled, strong coffee over the back of a spoon held just above the ice to create a beautiful layered effect.
8. Tip: For the best layers, make sure your coffee is completely cold before pouring.
9. Give the drink one final, gentle stir with a long spoon before serving to mix the flavors slightly.
10. Tip: If you want it sweeter, you can drizzle a little extra condensed milk on top just before stirring.
Here’s the best part: you get this incredible gradient from vibrant green to deep coffee brown, and the first sip is a creamy, sweet matcha that gives way to the bold, bitter coffee kick. Try serving it with a fat boba straw for maximum fun, or blend it with the ice for a frothy, slushy version on a really hot day.
Vietnamese Iced Coffee with Caramel Drizzle
Just imagine this: you’re craving something sweet and caffeinated, but you want it to feel special. This Vietnamese iced coffee with a caramel drizzle is your answer—it’s rich, refreshing, and surprisingly easy to make at home. You’ll love how the bold coffee and sweet caramel come together over ice.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– 2 cups of water, just off the boil at about 200°F
– A half cup of sweetened condensed milk
– A quarter cup of granulated sugar
– A splash of water (about 2 tablespoons)
– A pinch of salt
– Plenty of ice cubes
Instructions
1. Place the coarsely ground coffee in a coffee filter or French press.
2. Pour the 2 cups of hot water (200°F) over the coffee grounds and let it steep for 5 minutes—this slow brew extracts maximum flavor without bitterness.
3. While the coffee steeps, combine the quarter cup of granulated sugar, splash of water, and pinch of salt in a small saucepan over medium heat.
4. Stir the sugar mixture constantly until it dissolves completely and turns a light amber color, about 3-4 minutes; watch closely to avoid burning, as caramel can go from perfect to scorched quickly.
5. Remove the caramel from the heat and let it cool slightly for 2 minutes to thicken a bit.
6. Strain the brewed coffee into a pitcher or directly into serving glasses filled with ice cubes.
7. Stir in the half cup of sweetened condensed milk until fully blended with the coffee.
8. Drizzle the cooled caramel over the top of each glass, using a spoon to swirl it gently for a marbled effect—this adds a glossy, sweet layer that complements the coffee beautifully.
9. Serve immediately with a straw for stirring.
Grab a glass and take a sip—you’ll notice the smooth, creamy texture from the condensed milk balancing the strong coffee, while the caramel adds a sticky-sweet crunch that melts into the ice. For a fun twist, try serving it with a sprinkle of sea salt on top or pair it with a buttery croissant for an indulgent treat.
Vanilla Bean Vietnamese Iced Coffee
Zipping through your morning routine? This vanilla bean Vietnamese iced coffee is the creamy, aromatic pick-me-up you need. It combines strong coffee with sweetened condensed milk and real vanilla for a drink that’s both energizing and indulgent—perfect for sipping slowly or gulping down on a busy day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee
– A cup of hot water (just off the boil at about 200°F)
– A generous 2 tablespoons of sweetened condensed milk
– Half of a vanilla bean pod, split and scraped
– A big handful of ice cubes
– A splash of cold water
Instructions
1. Place the coarsely ground dark roast coffee into a Vietnamese phin filter or a small drip brewer.
2. Pour the hot water (at 200°F) slowly over the coffee grounds to bloom them for 30 seconds—this helps release the flavors evenly.
3. Let the coffee drip completely into a heatproof glass or measuring cup, which should take about 4 to 5 minutes; if it drips too fast, gently tamp the grounds to slow it down for a richer brew.
4. While the coffee drips, add the sweetened condensed milk and the scraped seeds from half a vanilla bean pod to a separate glass.
5. Stir the condensed milk and vanilla bean seeds together vigorously for about 1 minute until well combined and slightly frothy.
6. Once the coffee has finished dripping, pour it into the glass with the vanilla mixture and stir thoroughly to dissolve everything.
7. Fill a tall serving glass with a big handful of ice cubes, then pour the coffee mixture over the ice.
8. Top it off with a splash of cold water to dilute it slightly and chill it further, stirring once more before serving.
9. For the best flavor, let it sit for a minute so the ice mellows the coffee without watering it down too much.
Here’s the scoop: this drink boasts a velvety texture from the condensed milk, with the vanilla bean adding flecks of real aroma that elevate it beyond ordinary iced coffee. Try serving it with a cinnamon stick stirrer or over crushed ice for a fun twist—it’s a sweet, strong treat that’ll make your taste buds dance.
Vietnamese Iced Coffee with Hazelnut Creamer
Hey, have you ever wanted to jazz up your coffee routine? Vietnamese iced coffee is already a treat, but adding a hazelnut twist makes it downright irresistible. It’s the perfect pick-me-up for a hot afternoon or a cozy evening treat.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– A cup of hot water (just off the boil, around 200°F)
– A couple of tablespoons of sweetened condensed milk
– A generous splash of hazelnut creamer (about 2 tablespoons)
– A big handful of ice cubes
Instructions
1. Grab your favorite mug or heatproof glass and add the 2 tablespoons of coarsely ground dark roast coffee.
2. Slowly pour the cup of hot water (around 200°F) over the grounds, making sure they’re fully saturated—this helps extract all that rich flavor. Tip: If you have a phin filter, use it here for an authentic slow drip; otherwise, a French press or pour-over works great too.
3. Let the coffee steep for about 4-5 minutes, until it’s strong and aromatic. Tip: Don’t rush this step—patience gives you that bold Vietnamese coffee base.
4. While it’s steeping, take a tall glass and add the couple of tablespoons of sweetened condensed milk to the bottom.
5. Pour the generous splash of hazelnut creamer (about 2 tablespoons) into the glass with the condensed milk and stir them together until well combined and creamy.
6. Fill the glass almost to the top with the big handful of ice cubes.
7. Once the coffee has finished steeping, slowly pour it over the ice and creamer mixture. Tip: Pouring it over the ice helps cool it quickly without diluting it too much, keeping that strong coffee kick.
8. Give everything a good stir to blend the layers into a smooth, frothy drink.
From the first sip, you’ll love the creamy texture and nutty sweetness that balances the bold coffee. Try serving it with a sprinkle of cocoa powder on top for an extra indulgent touch—it’s a simple upgrade that feels fancy.
Pumpkin Spice Vietnamese Iced Coffee
Ever find yourself craving that cozy pumpkin spice vibe but still wanting a refreshing pick-me-up? You’re in luck—this Pumpkin Spice Vietnamese Iced Coffee blends the best of both worlds. It’s like your favorite fall latte met a bold, creamy Vietnamese coffee for the ultimate treat.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 tablespoons of finely ground dark roast coffee (like a traditional Vietnamese blend)
– 1/4 cup of hot water (just off the boil, around 200°F)
– 2 tablespoons of sweetened condensed milk
– 1/2 teaspoon of pumpkin pie spice
– A splash of vanilla extract
– A big handful of ice cubes
– Optional: a dollop of whipped cream for topping
Instructions
1. Grab your Vietnamese coffee phin filter and place it over a sturdy glass or mug.
2. Add the 2 tablespoons of finely ground dark roast coffee into the filter chamber—tip: pack it gently but firmly for a slow, rich drip.
3. Pour the 1/4 cup of hot water (around 200°F) slowly over the coffee grounds in the filter.
4. Let the coffee drip completely into the glass, which should take about 4-5 minutes—tip: don’t rush it, as this slow process builds that signature strong flavor.
5. While the coffee drips, in a separate small bowl, whisk together the 2 tablespoons of sweetened condensed milk, 1/2 teaspoon of pumpkin pie spice, and a splash of vanilla extract until smooth.
6. Once the coffee has finished dripping, remove the filter and stir the spiced condensed milk mixture into the hot coffee until fully combined.
7. Fill a tall glass with a big handful of ice cubes.
8. Pour the spiced coffee mixture over the ice—tip: for a frothy touch, give it a quick shake in a cocktail shaker before pouring.
9. If using, top with a dollop of whipped cream and a light sprinkle of extra pumpkin pie spice for garnish.
Just imagine that first sip: it’s creamy and sweet from the condensed milk, with a warm kick of pumpkin spice that doesn’t overpower the bold coffee. The ice makes it super refreshing, perfect for sipping on a crisp fall afternoon. Try serving it with a cinnamon stick stirrer for an extra cozy vibe!
Vietnamese Iced Coffee with Whipped Cream
Unwind after a long day with this sweet, creamy twist on a classic Vietnamese treat. You’ll love how the rich coffee pairs with fluffy whipped cream—it’s like dessert in a glass, perfect for sipping slowly on a warm afternoon.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1/2 cup of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– 2 cups of water
– 1/4 cup of sweetened condensed milk
– 1/2 cup of heavy cream
– A splash of vanilla extract
– A couple of ice cubes
Instructions
1. Brew the coffee using a drip filter or French press: add the ground coffee to your brewer, pour the water over it, and let it steep for 4–5 minutes until strong and aromatic—this ensures a bold base that won’t get watered down.
2. While the coffee brews, pour the heavy cream into a chilled mixing bowl and add the vanilla extract.
3. Whip the cream with a hand mixer on medium speed for 2–3 minutes until soft peaks form, being careful not to overmix to keep it light and airy.
4. Once the coffee is ready, stir in the sweetened condensed milk until fully dissolved, then let it cool to room temperature for about 5 minutes to prevent the ice from melting too fast.
5. Fill two glasses halfway with ice cubes, then pour the sweetened coffee mixture over the ice, leaving some space at the top.
6. Spoon the whipped cream generously over each glass, creating a fluffy layer that contrasts with the coffee below.
7. Serve immediately with a straw or spoon to mix as you drink.
Beneath that cloud of cream, you’ll find a smooth, velvety coffee with a hint of caramel sweetness from the condensed milk. Try topping it with a sprinkle of cocoa powder or serving it alongside buttery cookies for an extra indulgent treat—it’s so refreshing, you might just make it your new go-to pick-me-up.
Vietnamese Iced Coffee with Coconut Cream
Let’s be real—sometimes you need a coffee that’s more like dessert. This Vietnamese iced coffee gets a tropical twist with creamy coconut, making it the perfect afternoon pick-me-up or after-dinner treat.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of tablespoons of dark roast ground coffee (Vietnamese-style if you can find it)
– About 2 cups of hot water (just off the boil, around 200°F)
– A generous ¼ cup of sweetened condensed milk
– A splash of coconut cream (the thick part from the can)
– A big handful of ice cubes
– Optional: a pinch of ground cinnamon for a little extra warmth
Instructions
1. Place the ground coffee in a Vietnamese phin filter or a regular coffee maker.
2. Pour the hot water (200°F) over the coffee grounds and let it drip slowly into a heatproof cup or pitcher—this should take about 4-5 minutes for a strong brew. Tip: If using a phin, press the filter gently for even extraction.
3. While the coffee drips, add the sweetened condensed milk to the bottom of two tall glasses.
4. Once the coffee is ready, stir it into the condensed milk until fully combined and smooth.
5. Fill each glass almost to the top with ice cubes.
6. Pour the coffee mixture over the ice, leaving a little room at the top.
7. Top each glass with a splash of coconut cream, letting it float on the surface. Tip: Chill the coconut cream in the fridge first for a thicker, creamier layer.
8. If using, sprinkle a pinch of ground cinnamon over the top for a hint of spice. Tip: For a fun presentation, drizzle extra condensed milk in a swirl before adding the coconut cream.
9. Serve immediately with a straw or long spoon to mix as you drink.
As you sip, you’ll get that bold, slightly bitter coffee mellowed by the sweet condensed milk, all cut through by the rich, tropical coconut cream. It’s creamy and refreshing with a lovely layered texture—perfect for sipping slowly on a warm day or jazzing up with a sprinkle of toasted coconut flakes on top.
Vietnamese Iced Coffee with Lavender Syrup
Just when you think you’ve had every coffee variation, this Vietnamese iced coffee with lavender syrup comes along and changes the game. It’s the perfect balance of bold, rich coffee and floral sweetness that’ll make your afternoon feel like a special treat. You’ll wonder how you ever lived without it.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 tablespoons of coarsely ground dark roast coffee
– 1 cup of water (just off the boil at 200°F)
– 2 tablespoons of sweetened condensed milk
– 1 tablespoon of lavender syrup (store-bought or homemade)
– A generous handful of ice cubes
– A splash of half-and-half (optional, for extra creaminess)
Instructions
1. Place your Vietnamese phin filter over your favorite tall glass.
2. Add 2 tablespoons of coarsely ground dark roast coffee to the filter chamber.
3. Screw the filter press down gently—don’t pack it too tight or the water won’t drip through properly.
4. Pour 1 cup of water heated to 200°F slowly over the coffee grounds.
5. Let the coffee drip through completely, which should take about 4-5 minutes for that strong, concentrated brew.
6. While the coffee drips, add 2 tablespoons of sweetened condensed milk and 1 tablespoon of lavender syrup to a separate serving glass.
7. Stir the condensed milk and lavender syrup together until they’re fully combined into a smooth, fragrant base.
8. Fill that glass nearly to the top with a generous handful of ice cubes.
9. Once the coffee has finished dripping, pour it slowly over the ice and syrup mixture.
10. Give everything a good stir to blend the layers—you’ll see that beautiful caramel color develop as it mixes.
11. For an extra creamy touch, add a splash of half-and-half on top if you like.
12. Serve immediately with a straw for the full experience.
This drink has the most wonderful contrast—the ice keeps it refreshingly cold while the strong coffee and sweet syrup create a rich, velvety texture that coats your tongue. The lavender adds a subtle floral note that makes it feel fancy without being overpowering. Try serving it with a sprig of fresh lavender as garnish for an Instagram-worthy touch that smells as good as it tastes.
Vietnamese Iced Coffee with Mint Infusion
Got a hot afternoon ahead? This Vietnamese iced coffee with a minty twist is your new best friend—it’s cool, bold, and ridiculously refreshing. You’ll love how the mint brightens up that rich coffee flavor.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee (like a Vietnamese blend)
– About ¾ cup of hot water (just off the boil, around 200°F)
– A couple of tablespoons of sweetened condensed milk
– A handful of fresh mint leaves (about 6–8)
– A big scoop of ice
– A splash of cold water (optional, to dilute if too strong)
Instructions
1. Place the coarsely ground coffee into a Vietnamese phin filter or a small pour-over setup.
2. Pour the hot water (200°F) slowly over the coffee grounds to bloom them for 30 seconds—this helps release the flavors evenly.
3. Let the coffee drip through the filter into a glass below; this should take about 4–5 minutes for a full, strong brew.
4. While the coffee drips, muddle the fresh mint leaves gently in a separate glass to release their oils without tearing them too much.
5. Add the sweetened condensed milk to the glass with the muddled mint and stir until well combined.
6. Once the coffee has finished dripping, pour it over the mint and condensed milk mixture.
7. Stir everything together thoroughly to blend the mint infusion into the coffee.
8. Fill a serving glass with a big scoop of ice.
9. Pour the coffee mixture over the ice.
10. If the coffee tastes too strong for your liking, add a splash of cold water and stir again.
11. Garnish with a fresh mint sprig on top for a pretty touch.
Bold and aromatic, this drink has a smooth texture from the condensed milk and a crisp, herbal kick from the mint. Try serving it with a sprinkle of crushed mint leaves on top for extra fragrance, or pair it with a buttery croissant for a delightful afternoon treat.
Vietnamese Iced Coffee with Orange Zest
Vietnamese iced coffee gets a zesty upgrade with this orange twist. You’ll love how the bright citrus notes cut through the rich coffee, making it perfect for sipping on a hot afternoon or as a fun after-dinner treat. It’s surprisingly simple to whip up, too.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 2 tablespoons of coarsely ground dark roast coffee
– 2 cups of water
– 1/4 cup of sweetened condensed milk
– A couple of handfuls of ice cubes
– The zest from one large orange (about 1 tablespoon)
– A splash of vanilla extract
Instructions
1. Bring 2 cups of water to a boil in a small saucepan over medium-high heat, which should take about 5 minutes.
2. Place 2 tablespoons of coarsely ground dark roast coffee into a coffee filter or French press.
3. Tip: Use a dark roast for a bold flavor that stands up to the orange zest.
4. Pour the boiling water over the coffee grounds and let it steep for 4 minutes to extract fully.
5. While the coffee steeps, zest one large orange to get about 1 tablespoon of zest, avoiding the bitter white pith.
6. Tip: Use a microplane for fine zest that blends smoothly into the drink.
7. In a small bowl, combine 1/4 cup of sweetened condensed milk with the orange zest and a splash of vanilla extract, stirring until well mixed.
8. Fill two glasses with a couple of handfuls of ice cubes each.
9. Strain the brewed coffee into the glasses over the ice, dividing it evenly.
10. Tip: Pour slowly to prevent the ice from melting too quickly and diluting the coffee.
11. Drizzle the orange-infused condensed milk mixture over the iced coffee in each glass.
12. Stir everything together gently until the milk is fully incorporated and the drink is chilled.
Wondering how it turns out? The coffee is smooth and robust, with the orange zest adding a fragrant, citrusy kick that brightens every sip. Serve it with a fresh orange slice on the rim for an extra pop of color, or try it with a sprinkle of cinnamon for a cozy twist.
Vietnamese Iced Coffee with Sweetened Condensed Coconut Milk
Craving something sweet, creamy, and caffeinated? You’ve come to the right place. This Vietnamese iced coffee gets a tropical twist with sweetened condensed coconut milk—it’s like a vacation in a glass, and you can whip it up in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
- 2 tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
- 1 cup of hot water (just off the boil, around 200°F)
- 3 tablespoons of sweetened condensed coconut milk
- A big handful of ice cubes
Instructions
- Place your coffee grounds into a Vietnamese phin filter or a regular coffee maker if that’s what you have on hand.
- Slowly pour the hot water over the grounds in the filter, letting it drip through into your glass or carafe below—this should take about 4 to 5 minutes for a strong brew. Tip: If using a phin, don’t press down too hard; let gravity do the work for a smoother flavor.
- While the coffee brews, spoon the sweetened condensed coconut milk into a tall serving glass.
- Once the coffee is fully brewed, give it a quick stir to mix it evenly, then pour it over the condensed milk in the glass.
- Stir vigorously with a spoon until the condensed milk is fully dissolved and the mixture looks creamy and uniform, about 30 seconds. Tip: Stirring well prevents clumps and ensures every sip is perfectly sweet.
- Fill the glass to the top with a big handful of ice cubes, letting them chill the coffee instantly.
- Give it one final gentle stir to combine everything, then serve immediately. Tip: For an extra kick, add a splash of coconut cream on top before drinking—it amps up the richness without overpowering the coffee.
Perfectly balanced, this drink boasts a velvety texture from the coconut milk that melds with the bold, slightly bitter coffee notes. The ice keeps it refreshingly cool, making it ideal for sipping on a hot day or as a sweet afternoon pick-me-up—try garnishing with a sprinkle of toasted coconut flakes for a crunchy contrast.
Vietnamese Iced Coffee with Ginger Infusion
Hey, you know that feeling when you need a pick-me-up that’s both cozy and refreshing? This Vietnamese iced coffee gets a spicy twist with fresh ginger—it’s like a hug in a glass, perfect for sipping on a lazy afternoon or jazzing up your morning routine.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of tablespoons of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– A cup of hot water (just off the boil, around 200°F)
– A thumb-sized piece of fresh ginger, peeled and thinly sliced
– A quarter cup of sweetened condensed milk
– A splash of half-and-half or whole milk
– A couple of cups of ice cubes
Instructions
1. In a small saucepan, combine the sliced ginger and hot water, then simmer over medium heat for 5 minutes to infuse the ginger flavor—this releases its spicy aroma without boiling it away.
2. Strain the ginger-infused water through a fine-mesh sieve into a heatproof pitcher, discarding the ginger slices, and let it cool slightly for a minute.
3. Place the coarsely ground coffee in a Vietnamese phin filter or a French press, then slowly pour the ginger-infused water over it, letting it drip through into the pitcher below—this slow brewing method extracts rich, bold flavors without bitterness.
4. Stir in the sweetened condensed milk until fully dissolved, which adds a creamy sweetness that balances the coffee’s intensity.
5. Fill two tall glasses with ice cubes, then pour the coffee mixture over the ice, leaving a little room at the top.
6. Top each glass with a splash of half-and-half or whole milk, gently stirring to create a layered effect—this keeps it visually appealing and creamy.
7. Serve immediately with a straw for easy sipping. Just imagine that first sip: the bold coffee hits you with a warm ginger kick, mellowed by the sweet condensed milk and creamy finish, all chilled over ice. Try garnishing with a thin slice of ginger or a sprinkle of cinnamon for an extra festive touch—it’s a drink that’s as fun to customize as it is to enjoy.
Vietnamese Iced Coffee with Rosewater Essence
Kick back and imagine this: you’re craving something cool and caffeinated, but the usual iced coffee feels too basic. That’s where this Vietnamese iced coffee with a floral twist comes in—it’s refreshing, aromatic, and surprisingly easy to make at home. You’ll love how the rosewater adds a delicate, fragrant note that pairs perfectly with the rich coffee.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 1/2 cup of coarsely ground dark roast coffee (like a traditional Vietnamese blend)
– 2 cups of boiling water (just off the boil at around 200°F)
– 1/4 cup of sweetened condensed milk
– A splash of rosewater essence (about 1 teaspoon)
– A couple of handfuls of ice cubes
– Optional: a sprig of fresh mint for garnish
Instructions
1. Place the coarsely ground dark roast coffee into a Vietnamese phin filter or a standard coffee dripper set over a heatproof pitcher.
2. Slowly pour the boiling water (around 200°F) over the coffee grounds, filling the filter to the top.
3. Let the coffee drip through completely into the pitcher, which should take about 4-5 minutes—tip: if it drips too fast, your grind might be too coarse, so adjust next time for a stronger brew.
4. While the coffee is dripping, add the sweetened condensed milk and rosewater essence to a separate mixing glass.
5. Stir the sweetened condensed milk and rosewater essence together until well combined and smooth.
6. Once the coffee has finished dripping, pour the hot coffee into the mixing glass with the condensed milk mixture.
7. Stir everything vigorously for about 30 seconds to dissolve the condensed milk and blend the flavors evenly.
8. Fill two serving glasses with a couple of handfuls of ice cubes each.
9. Pour the coffee mixture over the ice in the glasses, dividing it equally between them.
10. Garnish each glass with a sprig of fresh mint if desired, for a pop of color and extra freshness.
Finally, you’ll notice the drink has a silky, creamy texture from the condensed milk, with the rosewater lending a subtle, aromatic hint that makes it feel extra special. Serve it immediately to enjoy the contrast between the cold ice and the rich coffee—perfect for sipping on a warm afternoon or as a sweet pick-me-up any time of day.
Summary
Beyond a simple caffeine fix, these 18 Vietnamese iced coffee recipes offer a creamy, customizable adventure for your taste buds. We hope you’ll whip up a glass, find a new favorite, and let us know which one you love most in the comments below. If you enjoyed this roundup, please share it with fellow coffee lovers on Pinterest!
