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Vietnamese Ice Or Hot Coffee With Condensed Milk Recipe

Name: Maiku Vietnamese Phos Vietnamese Ice Or Hot Coffee With Condensed Milk Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 0.0625 cups coarsely ground dark roast coffee (Vietnamese-style or robusta blend); 120 ml hot water (just off-boil) for brewing; 2 tbs condensed milk (sweetened); 30 ml boiling water for pre-warming phin; 1 cups ice cubes; 1 tbs evaporated milk or whole milk (optional, for creamier mouthfeel); 1 tsp sweetener (if you prefer sweeter than condensed milk provides)

Inspired by Maiku Vietnamese Pho

Time10m

Serves1

Make Vietnamese Ice Or Hot Coffee With Condensed Milk Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee & Brewing

0.063 cups coarsely ground dark roast coffee (Vietnamese-style or robusta blend)1/2 cup (120 ml) hot water (just off-boil) for brewing2 tbs condensed milk (sweetened)2.03 tbsp (30 ml) boiling water for pre-warming phin

For Iced Version

1 cups ice cubes

Optional Finishing

1 tbs evaporated milk or whole milk (optional, for creamier mouthfeel)1 tsp sweetener (if you prefer sweeter than condensed milk provides)

Method

Preparation & Brewing

Pre-warm and measure

If using a metal Vietnamese phin (filter), rinse the phin and a serving glass with the boiling water (30 ml) to warm them; discard the rinse water. Place 2 tablespoons (about 30 ml) of sweetened condensed milk into the bottom of the serving glass.

Add coffee to phin

Add the coarsely ground dark roast coffee (about 1 tablespoon / 0.0625 cup) into the phin chamber, distributing it evenly. Gently level the grounds but do not tamp hard. Place the phin's press (filter disk) on top of the grounds and screw on or set the lid loosely according to your phin type.

Bloom and brew

Pour a small amount of the hot water (about 20-30 ml) into the phin to wet the grounds and let them bloom for 20–30 seconds. Then pour the remaining hot water (to reach ~120 ml total) into the phin, cover with its lid and allow the coffee to drip slowly. Brewing should take 4–6 minutes for a proper Vietnamese drip; adjust grind slightly coarser if it drips too slowly or finer if too fast. The brewed coffee will collect in the glass on top of the condensed milk.

Stir

When brewing is complete and dripping has stopped, remove the phin. Stir the brewed coffee and condensed milk thoroughly until fully combined and smooth. Taste and adjust: if you want it sweeter, add up to 1 tsp sweetener; if you want creamier, stir in optional evaporated or whole milk (1 tbsp).

For Iced Serving

Fill a serving glass or tumbler with 1 cup of ice cubes. Pour the sweetened coffee mixture over the ice. Stir briefly to chill and slightly dilute the coffee. Serve immediately with a straw.

For Hot Serving

If you prefer hot coffee, do not add ice. Instead, after stirring the brewed coffee and condensed milk, pour the mixture into a warmed cup and serve immediately. Optionally top with a splash (1 tbsp) of warm evaporated or whole milk for extra creaminess.