🍸Vietnamese Coffee (Cà phê sữa đá)
Easy
2 minutes
Highball
📂Coffee Tea • Elixiary Curated Collection
🥃Ingredients
- Coarsely ground Vietnamese coffee (robusta blend preferred)12 g (about 2 Tbsp)
- Hot water (near boiling)~120–150 ml (about 4–5 oz)
- Sweetened condensed milk30 ml (1 oz; adjust to taste)
- IceEnough to fill glass
👨🍳Instructions
- Add condensed milk to a heatproof glass.
- Set the phin filter on the glass.
- Add the coffee to the phin.
- Level the coffee grounds.
- Place the gravity/screw press with light pressure.
- Pour about 30 ml (1 oz) of hot water to bloom for 45–60 seconds.
- Fill the phin to near the top with the remaining hot water.
- Let it drip until finished, about 4–7 minutes.
- Remove the phin.
- Stir the coffee and condensed milk to combine.
- Add ice to a highball or tall glass.
- Pour the mixture over the ice.
🏷️Tags
Flavor Coffee
Diet Dairy
Strength Moderate
Serve Frozen
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