Ahhh, this is a great recipe for iced coffee. But I wonder, can a recipe still be called a recipe if there are only two ingredients? Yes, I think so! I ask this as I’m sipping a glass of Vietnamese iced coffee, and let me tell you, sipping is difficult to do because I’d prefer to empty the glass in 30 seconds! If you have ever had Vietnamese coffee, you already know what I’m talking about and that this is an absolutely delicious and deceptively addictive drink. I don’t own a Vietnamese coffee press and I don’t use Vietnamese beans, so technically this beverage is not a one hundred percent accurate representation of the drink. However, it is definitely close enough and the results are delicious. You’ll need a fresh brew of espresso. I love to use Gevalia espresso roast, but any rich dark bean will do. I brew old school-right on top of the stove top.The magic happens with the addition of sweetened condensed milk (I love that stuff)! Pour both ingredients into an ice-filled cocktail shaker, and shake away. Strain over a glass of ice, slip into your favorite chair and enjoy!
Vietnamese-Style Iced Coffee
- Prep Time
- 8-10 Ounces
- Difficulty Level Easy
- (3.6 /5)
- 6 ratings
- 8 ounces of brewed espresso or any coffee strongly brewed
- 2-3 tablespoons sweetened condensed milk
- Prepare 8 ounces of your favorite dark roast coffee and let cool slightly, about 5 minutes.
- Fill cocktail shaker with ice and then add espresso and sweetened condensed milk.
- Shake until the outside of your cocktail shaker feels cold, about 30 shakes.
- Strain into a tall glass filled with ice. Sip and enjoy!