Restaurants›East End Market›Vietnamese Iced Coffee Recipe

Vietnamese Iced Coffee Recipe

Name: East End Markets Vietnamese Iced Coffee Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1.5 cups strong brewed coffee (dark roast) or espresso; 1 tsp instant espresso powder (optional, for extra strength); 4 tbsp sweetened condensed milk; 2 tbsp hot water (to warm condensed milk); 1 cup lightly whipped heavy cream or half-and-half (for creamy top); 1 tsp vanilla extract (optional); 1 tsp granulated sugar (if whipping cream and you want sweetness); 1 cup ice cubes; 1 to taste mint sprig or grated chocolate (optional garnish)

Inspired by East End Market

Time15m

Serves2

A perfect balance of sweet cream and strong coffee

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Ingredients

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Coffee

1 1/2 cups strong brewed coffee (dark roast) or espresso1 tsp instant espresso powder (optional, for extra strength)

Sweetened condensed milk mixture

4 tbsp sweetened condensed milk2 tbsp hot water (to warm condensed milk)

Cream (optional layer)

1 cup lightly whipped heavy cream or half-and-half (for creamy top)1 tsp vanilla extract (optional)1 tsp granulated sugar (if whipping cream and you want sweetness)

To serve

1 cup ice cubes1 to taste mint sprig or grated chocolate (optional garnish)

Method

Coffee

Brew or prepare

Brew 1.5 cups strong coffee using dark-roast beans, or pull 2 shots (about 60 ml) of espresso and dilute to about 1.5 cups with hot water to reach intense flavor. If you want an extra boost, dissolve 1 tsp instant espresso powder into the hot brewed coffee. Keep coffee very hot.

Sweetened condensed milk mixture

Warm the sweetened condensed milk slightly so it pours and blends easily: place 4 tbsp condensed milk in a small heatproof bowl and stir in 2 tbsp hot water. Alternatively, microwave for 10–15 seconds. Stir until smooth and slightly thinned.

Divide the warmed condensed-milk mixture between two serving glasses (about 2 tbsp per 8 oz serving). This creates the classic dense sweet layer at the bottom.

Cream (optional layer)

If using a creamy top, lightly whip 1 cup heavy cream (or use chilled half-and-half for a lighter option) with 1 tsp vanilla and 1 tsp sugar until it reaches soft peaks. Do not overwhip — it should be pourable but slightly thickened. Chill until ready to assemble.

To serve

Fill each glass over the condensed-milk layer with ice cubes (divide the 1 cup ice between two glasses).

Pour the hot brewed coffee slowly over the ice and condensed milk, filling each glass to about 3/4 full. Stir gently to combine the coffee and condensed milk to the desired sweetness. Traditional Vietnamese iced coffee often leaves a visible layer of condensed milk at the bottom that you stir as you drink.

If using the whipped cream topping, spoon or gently float a layer of the lightly whipped cream on top of each glass (about 2–3 tbsp per serving).

Garnish with a mint sprig or a light dusting of grated chocolate if desired. Serve immediately with a straw and a long spoon for stirring.