An easy DIY Vietnamese Iced Coffee recipe, my version requires just two ingredients. Ready in minutes, this is the ultimate refreshing coffee drink.
One of the reasons I love cooking Vietnamese-inspired recipes is because it reminds me of my childhood. Whenever we went out to eat or went on vacation, my parents loved taking me and my younger sisters to various locally owned Asian restaurants.
A common Sunday evening tradition was dining at Mr. Lee’s Vietnamese restaurant here in Grand Rapids. We would order family style and share large platters of Fresh Rolls with BBQ Pork Meatballs, Bo Luc Lac (Vietnamese Shaking Beef), steamy bowls of pho and more.
Affordable, family-friendly, and much more nutritious than any kids menu fare from an American chain, I am so grateful my parents exposed us to different cuisines starting at a very young age.
Admittedly, my favorite Asian cuisine is definitely Vietnamese food. While I love Thai, Japanese, Indian and traditional Chinese food, nothing compares to the freshness of Vietnamese food. Well balanced and brimming with fresh herbs, I love the salty, sweet, spicy and sour flavors of Vietnamese cuisine.
Of course, you can’t talk about Vietnamese food without mentioning the quintessential coffee drink that pairs perfectly with the cuisine: Vietnamese Iced Coffee. A classic Vietnamese coffee drink, it is traditionally made with dark roast Vietnamese-grown coffee brewed (such as chicory coffee) prepared in a small metal Vietnamese drip-filter and sweetened condensed milk.
In case you’re like me and don’t own one of those metal drip-filters, I’ve created an easy DIY Vietnamese Iced Coffee recipe using Gevalia Cold Brew iced coffee concentrate. You simply pour the coffee concentrate in a cocktail shaker along with the sweetened condensed milk and shake until evenly incorporated.
Sweet, aromatic and slightly nutty, this easy DIY version of Vietnamese Iced Coffee takes just minutes to make and is always a crowd pleaser. Ideal for balancing the heat in a spicy stir-fry but delicious even on its own.
Your straw is waiting.
How To Make Vietnamese Iced Coffee
- 24 ounces Gevalia Cold Brew House Blend Iced Coffee Concentrate or similar
- ½ cup sweetened condensed milk
- Fill four glasses with ice and set aside.
- Add one scoop of ice to fill a cocktail shaker halfway then pour in half of the coffee concentrate (12 ounces) and half of the condensed milk. Shake vigorously to combine then pour evenly between two of the glasses filled with ice.
- Repeat step two with the remaining coffee concentrate and condensed milk. Pour over remaining two glasses and serve immediately.
Looking for more great drink recipes? Check out my Pinterest board!
Sorry, but this is nothing like a Vietnamese Iced Coffee (Cà Phê Sữa Đá). Tasty, but missing the authentic flavors their coffee is known for.
I agree Brian. It’s mores in a pinch when you can’t get out to your favorite Vietnamese restaurant.
This sounds similar to Thai coffee which I love! I can’t wait to try this! It sounds like such a perfect summer treat!
Yes very similar!!
This sounds ahhh-mazing!!
Mmm not the same. Using the phin (drip filter)and authentic coffee from vietname paired. With condensed milk (cà phê sữa) is special
Yes I agree although most people don’t have a phin at home like myself. <3
This is amazing! I’m not sure I can have coffee any other way again!
I hope you love it Becky!!
Exactly…you could use a French press…the really important part is the right coffee…dark robustas…the grind medium to coarseish… I grew up in Houston where we have a huge Vietnamese community since the end of the war…they are shrimpers too. The restaurants there will use Vietnam grown coffee or cafe du Mondrian w/ chicory. What you’ve made is cold brew with sweetened condensed milk. Gervalia a sponser…
Great idea on both the French Press and chicory coffee – I’ve added that in! Also I will have to visit Houston soon I bet the Vietnamese food scene is incredible. Thank you!