VIETNAMESE ICE COFFEE Recipe

Heat water

Bring 600 ml of water to just-off-boil (about 94–96°C / 200–205°F). Remove from heat — water should be very hot but not vigorously boiling.

Brew

Place 0.5 cups hickory-ground coffee in your drip brewer, French press, or Vietnamese phin. Pour 60–80 ml of the hot water over the grounds to bloom for 30 seconds, then slowly pour the remaining hot water over the grounds and let brew. Total brew time: 3–4 minutes for pour-over or phin; 4 minutes for French press. If using a phin, allow it to drip fully (about 4–5 minutes).

Strain (if needed)

If you used a French press, plunge and pour immediately. If you used a drip brewer or phin, collect the brewed coffee in a heatproof pitcher or carafe. You should have about 500–550 ml of strong brewed coffee.

Measure sweetened condensed milk: divide 6 tablespoons of condensed milk among 4 serving glasses (about 1.5 tablespoons per glass).

Add ice: fill each glass with about 3/4 to 1 cup of ice cubes (total ice per glass depends on glass size).

Pour coffee: stir the brewed coffee briefly, then pour approximately 120–135 ml of hot coffee into each glass over the condensed milk and ice. If you prefer a milder drink, add up to 25 ml cold water to each glass to dilute slightly.

Mix and chill: stir each glass vigorously for 10–15 seconds until the condensed milk is fully dissolved and the drink is evenly chilled. Taste and adjust sweetness by stirring more or adding a little more condensed milk if desired (note: condensed milk is very sweet).

Serve: serve immediately with a long spoon or straw. For an iced-blended variation, pulse in a blender with 1 cup ice per serving until slushy, then serve.