Vietnamese Iced Coffee with Condensed Milk: The Classic Recipe

The Drink That Started It All

Cà phê sữa đá is the drink that introduced most of the world to Vietnamese coffee. Simple, bold, sweet, and refreshing — it's become a staple at Vietnamese restaurants and cafes globally, and it's one of the easiest Vietnamese coffee drinks to make at home.

Why Condensed Milk?

Sweetened condensed milk was introduced to Vietnam during French colonization as a shelf-stable dairy product. When fresh milk was unavailable or expensive, condensed milk became the default dairy addition to coffee. Its thick, sweet, caramel-like flavor turned out to be a perfect match for bold Robusta coffee — better, many argue, than fresh milk ever would have been.

The Classic Recipe

Ingredients

• 14–16g medium-coarse ground Vietnamese coffee (Robusta or blend)
• 120ml hot water (93–96°C)
• 1.5–2 tbsp sweetened condensed milk (Longevity brand is traditional)
• 1 tall glass of ice

Instructions

1. Add condensed milk to the bottom of a small cup or glass.
2. Set up your phin filter on top and add coffee grounds.
3. Place the press plate and bloom with 20ml of hot water for 30 seconds.
4. Add remaining water, cover, and brew for 4–5 minutes.
5. Stir the condensed milk and coffee together in the small cup.
6. Pour over a tall glass of ice.
7. Stir, taste, and enjoy.

Condensed Milk Brands Compared

Brand	Sweetness	Creaminess	Notes
Longevity (Ông Thọ)	High	Medium	Traditional Vietnamese choice
Carnation	Medium-high	High	Widely available in Canada
Eagle Brand	High	High	Very sweet, use less
Oat milk condensed	Medium	Medium	Dairy-free option

The best cà phê sữa đá is always the one someone else makes for you. Visit any of our three Vancouver locations or see our full drinks menu.

Getting the Ratio Right

The ratio of condensed milk to coffee is the most personal part of making cà phê sữa đá. The traditional starting point is 1.5 tablespoons of condensed milk per 120ml of brewed coffee, but this varies widely by preference and brand. Longevity (Ông Thọ) is sweeter and thinner; Carnation is creamier and slightly less sweet. Start with less and add more — it's much easier to add sweetness than to remove it.

Hot vs. Iced: Two Ways to Serve

The same base recipe works for both hot and iced Vietnamese coffee. For hot coffee (cà phê sữa nóng), skip the ice and serve the condensed milk and phin-brewed coffee in a small glass or ceramic cup. The condensed milk settles to the bottom and you stir it in before drinking. For iced coffee, the condensed milk goes in first, the hot coffee is poured over it, then the whole thing is poured over ice in a tall glass. The ice rapidly chills the coffee and creates a layered visual effect before stirring.

Common Mistakes to Avoid

• Using too-fine a grind. Fine grinds slow the phin dramatically and over-extract the coffee, producing bitterness. Use medium-coarse.
• Pouring all the water at once. Always bloom first (30ml, 30 seconds), then add the remaining water. This improves extraction consistency.
• Using boiling water. Water at a full boil (100°C) scorches Robusta. Let it rest 30 seconds off the boil — aim for 93–96°C.
• Skipping the preheat. A cold phin absorbs heat from the brew water. Preheating with hot water for 30 seconds keeps the brew temperature stable.

Where to Find Authentic Cà Phê Sữa Đá in Vancouver

If you want to taste the real thing before making it at home, Hanoi Drip serves traditional cà phê sữa đá at all three of our Vancouver locations. We use our own Robusta-forward blends, brewed fresh to order in individual phin filters, with Longevity condensed milk. Find your nearest location or browse our full menu for seasonal variations.

Frequently Asked Questions

What is cà phê sữa đá?

Cà phê sữa đá is Vietnamese iced coffee made with strong Robusta coffee brewed through a phin filter, mixed with sweetened condensed milk, and poured over ice.

How much condensed milk should I use?

Start with 2 tablespoons (30ml) of sweetened condensed milk per serving and adjust to taste. More condensed milk makes it sweeter and creamier.

Can I make Vietnamese iced coffee without a phin filter?

Yes — use a strong espresso or moka pot brew as a substitute. The phin produces the most authentic flavour, but any strong, dark roast coffee works.

What type of coffee is used in Vietnamese iced coffee?

Traditional Vietnamese iced coffee uses Robusta beans, often from Vietnam's Central Highlands. A dark roast Robusta or Robusta-Arabica blend gives the most authentic taste.