12 Refreshing Vietnamese Iced Coffee Delights

Ready to transform your coffee break into a mini-vacation? Dive into the vibrant world of Vietnamese iced coffee with our roundup of 12 refreshing delights that promise to whisk your taste buds away. Whether you’re craving something sweet, spicy, or uniquely aromatic, these recipes are your ticket to crafting the perfect pick-me-up right at home. Let’s explore these irresistible concoctions together!

Classic Vietnamese Iced Coffee with Condensed Milk

Discover the rich, bold flavors of Vietnam right in your kitchen with this easy-to-follow recipe for Classic Vietnamese Iced Coffee with Condensed Milk. Perfect for coffee lovers looking to try something new or to beat the summer heat with a refreshing twist.

Ingredients

• 2 tablespoons of coarsely ground Vietnamese coffee (or any strong dark roast)
• 1/2 cup of boiling water (just off the boil, around 200°F)
• 2 tablespoons of sweetened condensed milk (or more if you like it sweeter)
• A cup of ice cubes (enough to fill your glass)

Instructions

1. Place the condensed milk at the bottom of your glass. This will be the sweet foundation of your drink.
2. Brew the coffee directly over the condensed milk using a Vietnamese coffee press. If you don’t have one, a regular coffee maker will do, but the press gives it that authentic slow drip.
3. Pour the boiling water over the coffee grounds in the press. Let it steep for about 5 minutes. Tip: The slower the drip, the stronger the coffee. Adjust the press’s tightness to control the flow.
4. Once all the water has dripped through, stir the coffee and condensed milk together until well combined.
5. Fill a separate glass to the brim with ice cubes. Pour the coffee mixture over the ice. Tip: For an extra chill, you can freeze some coffee into ice cubes to prevent dilution.
6. Give it a quick stir and serve immediately. Tip: For a fun twist, add a splash of coconut milk or a sprinkle of cocoa powder on top for extra flavor.

Creamy, sweet, and intensely caffeinated, this Vietnamese Iced Coffee is a delightful treat that transports you to the bustling streets of Hanoi with every sip. Serve it with a metal straw for an authentic experience or enjoy it as a dessert coffee after dinner.

Vietnamese Iced Coffee with Coconut Milk

Let’s dive into making a refreshing Vietnamese Iced Coffee with Coconut Milk, a perfect blend of strong coffee and creamy coconut milk that’s sure to wake up your taste buds.

Ingredients

• 2 tablespoons of coarsely ground Vietnamese coffee (or any strong dark roast)
• 1/2 cup of hot water (just off the boil, about 200°F)
• 1/2 cup of coconut milk (the creamy, canned kind works best)
• a couple of ice cubes
• 1 tablespoon of sweetened condensed milk (or to your sweetness preference)

Instructions

1. Place the ground coffee in a Vietnamese coffee phin filter or a small drip coffee maker.
2. Pour the hot water over the coffee grounds, filling the filter to the top. Place the lid on and let it drip slowly into your cup. This should take about 5 minutes for a strong brew.
3. While the coffee is brewing, take a tall glass and fill it with a couple of ice cubes.
4. Once the coffee has finished dripping, stir in the sweetened condensed milk until fully dissolved.
5. Gently pour the coconut milk over the back of a spoon into the glass with ice, allowing it to float on top of the coffee for a layered effect.
6. Give it a quick stir before drinking to mix the flavors, or enjoy it layered for a visual treat.

Yield a glass of Vietnamese Iced Coffee with Coconut Milk that’s beautifully layered, offering a bold coffee flavor softened by the creamy coconut milk. Try serving it with a straw to sip through the layers for a fun texture contrast.

Vietnamese Iced Coffee with Almond Milk

Yearning for a refreshing twist on your coffee routine? Vietnamese Iced Coffee with Almond Milk is a creamy, dairy-free delight that’s surprisingly simple to whip up at home. Let’s dive into making this invigorating beverage step by step.

Ingredients

• 2 tbsp of coarse ground Vietnamese coffee
• 1 cup of hot water (just off the boil, around 200°F)
• A couple of ice cubes
• A splash of almond milk
• 1 tbsp of sweetened condensed milk (optional for sweetness)

Instructions

1. Place the coarse ground Vietnamese coffee into a phin filter or a French press.
2. Slowly pour the hot water over the coffee grounds, ensuring all grounds are saturated. Let it bloom for about 30 seconds.
3. After blooming, fill the rest of the phin filter or French press with hot water. If using a phin, place the lid on top and let it drip for 4-5 minutes. For a French press, press down after 4 minutes.
4. While the coffee is brewing, fill a glass with a couple of ice cubes.
5. Once the coffee is ready, pour it over the ice cubes in the glass.
6. Add a splash of almond milk to the coffee. For a sweeter version, stir in 1 tbsp of sweetened condensed milk until fully dissolved.
7. Give it a gentle stir to combine all the ingredients well.

Just like that, you’ve got yourself a velvety, nutty Vietnamese Iced Coffee with Almond Milk. The almond milk adds a subtle richness that complements the bold coffee flavors beautifully. Try serving it with a cinnamon stick for an aromatic twist or enjoy it as is for a quick pick-me-up.

Vietnamese Iced Coffee with Chocolate Syrup

Let’s dive into making a refreshing Vietnamese Iced Coffee with Chocolate Syrup, a perfect pick-me-up for any time of the day. This recipe combines the bold flavors of Vietnamese coffee with the sweet richness of chocolate syrup, creating a delightful beverage that’s both energizing and indulgent.

Ingredients

• 2 tablespoons of finely ground Vietnamese coffee
• 1 cup of boiling water
• 2 tablespoons of sweetened condensed milk
• 1 tablespoon of chocolate syrup, plus a little extra for drizzling
• A cup of ice cubes
• A splash of cold water

Instructions

1. Place the Vietnamese coffee grounds in a coffee filter or French press.
2. Pour the boiling water over the coffee grounds and let it steep for 5 minutes to extract the full flavor. Tip: For a stronger coffee, let it steep for an additional minute.
3. While the coffee is brewing, take a glass and add the sweetened condensed milk and chocolate syrup at the bottom.
4. Once the coffee is ready, pour it over the condensed milk and chocolate syrup in the glass. Stir well to combine. Tip: Stirring while pouring helps to dissolve the condensed milk evenly.
5. Fill another glass with ice cubes and pour the coffee mixture over the ice.
6. Add a splash of cold water to adjust the strength of the coffee to your liking. Tip: The cold water also helps to cool down the coffee quickly, making it ready to serve faster.
7. Drizzle a little extra chocolate syrup on top for garnish before serving.

Enjoy the creamy texture and the perfect balance of bitter coffee and sweet chocolate in every sip. For an extra touch, serve with a cinnamon stick stirrer to add a hint of spice to your drink.

Vietnamese Iced Coffee with Vanilla Ice Cream

Here’s how to make a refreshing Vietnamese Iced Coffee with Vanilla Ice Cream, a perfect blend of strong coffee and creamy sweetness that’s sure to delight.

Ingredients

• 2 cups of strong brewed coffee, cooled to room temperature
• a couple of tablespoons of sweetened condensed milk
• a splash of vanilla extract
• 2 scoops of vanilla ice cream
• a handful of ice cubes

Instructions

1. Brew 2 cups of strong coffee using your preferred method and let it cool to room temperature. Tip: For an authentic taste, use a Vietnamese coffee filter.
2. Once cooled, stir in a couple of tablespoons of sweetened condensed milk and a splash of vanilla extract into the coffee until well combined. Tip: Adjust the amount of condensed milk based on how sweet you like your coffee.
3. Fill a glass halfway with a handful of ice cubes.
4. Pour the coffee mixture over the ice, leaving some room at the top.
5. Add 2 scoops of vanilla ice cream on top of the coffee. Tip: For an extra creamy texture, let the ice cream soften slightly before adding it to the coffee.
6. Serve immediately with a spoon and a straw for the full experience.

You’ll love the contrast between the bold coffee and the smooth, sweet ice cream. Try garnishing with a sprinkle of cocoa powder or cinnamon for an extra flavor boost.

Vietnamese Iced Coffee with Caramel Drizzle

Ready to dive into the world of Vietnamese coffee with a sweet twist? This Vietnamese Iced Coffee with Caramel Drizzle is a refreshing treat that combines strong coffee with creamy sweetness, perfect for those warm afternoons.

Ingredients

• 2 tbsp of coarsely ground Vietnamese coffee
• 1/2 cup of hot water (just off the boil)
• 1/4 cup of sweetened condensed milk
• a splash of vanilla extract
• a couple of ice cubes
• 1 tbsp of caramel sauce for drizzling

Instructions

1. Place the ground coffee in a Vietnamese coffee press (phin) and gently press down the filter.
2. Pour the hot water over the coffee grounds, filling the press to the top. Let it steep for 5 minutes for a strong brew.
3. While the coffee brews, mix the sweetened condensed milk with a splash of vanilla extract in a glass.
4. Once the coffee has finished brewing, press down the filter slowly to extract every last drop into the glass with the milk mixture.
5. Stir the coffee and milk mixture well until fully combined.
6. Fill a separate glass with a couple of ice cubes and pour the coffee mixture over the ice.
7. Drizzle the caramel sauce over the top of the iced coffee for that extra sweet touch.

Here’s how it turns out: the coffee is robust and bold, perfectly balanced by the creamy sweetness of the condensed milk and the rich caramel drizzle. Serve it with a straw to mix the caramel as you sip, enhancing the flavor with every drink.

Vietnamese Iced Coffee with Whipped Cream

For those sweltering summer days when you crave something sweet yet refreshing, Vietnamese Iced Coffee with Whipped Cream is your go-to drink. It’s a delightful blend of strong coffee, sweetened condensed milk, and a fluffy cloud of whipped cream that’ll transport you to the streets of Hanoi with every sip.

Ingredients

• 2 tablespoons of finely ground Vietnamese coffee (or any strong dark roast)
• 1/2 cup of boiling water (just off the boil at around 200°F)
• 2 tablespoons of sweetened condensed milk (the secret to its creamy sweetness)
• A splash of vanilla extract (for that extra flavor kick)
• 1/2 cup of heavy cream (chilled, for the whipped cream)
• A couple of ice cubes (to chill it to perfection)

Instructions

1. Brew the coffee by placing the grounds in a phin filter over your cup. Pour the boiling water over the grounds and let it drip slowly, about 4-5 minutes, for a strong concentrate.
2. While the coffee brews, whip the heavy cream with the vanilla extract until soft peaks form. Tip: Chill your bowl and whisk beforehand for quicker whipping.
3. Stir the sweetened condensed milk into the hot coffee until fully dissolved. Tip: Adjust the amount of condensed milk based on your sweetness preference.
4. Fill a glass with ice cubes and pour the coffee mixture over the ice.
5. Top with a generous dollop of whipped cream. Tip: For an extra touch, lightly dust the whipped cream with cocoa powder or cinnamon.

Unbelievably creamy and rich, this Vietnamese Iced Coffee with Whipped Cream offers a perfect balance of bitterness and sweetness. Serve it with a straw to mix the layers as you drink, or enjoy it layer by layer for a gradual change in flavor.

Vietnamese Iced Coffee with Cinnamon

Gather around, coffee lovers! Today, we’re diving into the rich, aromatic world of Vietnamese Iced Coffee with a twist of cinnamon. This refreshing drink combines bold coffee flavors with sweet, spicy notes, perfect for those warm afternoons or as a pick-me-up any time of day.

Ingredients

• 2 tablespoons of finely ground Vietnamese coffee (or any strong dark roast)
• 1/2 cup of hot water (just off the boil, around 200°F)
• 2 tablespoons of sweetened condensed milk
• a splash of vanilla extract
• a couple of ice cubes
• 1/4 teaspoon of ground cinnamon

Instructions

1. Place the ground coffee in a Vietnamese coffee filter (phin) or a small French press.
2. Pour the hot water over the coffee grounds, ensuring they’re fully saturated. Let it bloom for 30 seconds.
3. After blooming, slowly add the remaining water, then place the lid on the filter or press the plunger down slightly to start the brewing process. Tip: The slower the brew, the stronger the flavor.
4. While the coffee brews, mix the sweetened condensed milk and vanilla extract in a glass.
5. Once the coffee has fully dripped or been pressed, pour it over the milk mixture and stir well.
6. Add the ground cinnamon to the coffee and stir again to combine. Tip: For an extra cinnamon kick, sprinkle a little on top before serving.
7. Fill a separate glass with ice cubes and pour the coffee mixture over the ice. Tip: Use large ice cubes to prevent the drink from becoming too diluted too quickly.

Perfectly balanced, this Vietnamese Iced Coffee with Cinnamon offers a creamy texture with a bold coffee punch and a warm cinnamon finish. Try serving it with a cinnamon stick stirrer for an extra touch of elegance and flavor.

Vietnamese Iced Coffee with Cardamom

Gather around, coffee enthusiasts and curious beginners alike, for a delightful twist on a classic that’s sure to invigorate your senses. Today, we’re diving into the art of making Vietnamese Iced Coffee with a hint of cardamom, a recipe that combines robust flavors with a refreshing chill.

Ingredients

• 2 tbsp of coarse ground Vietnamese coffee
• 1 cardamom pod, lightly crushed
• 2 tbsp of sweetened condensed milk
• A splash of boiling water
• A couple of ice cubes

Instructions

1. Place the coarse ground Vietnamese coffee and the lightly crushed cardamom pod into a Vietnamese coffee phin filter.
2. Gently press down on the coffee grounds with the filter’s press to compact them slightly, ensuring even water flow.
3. Pour a splash of boiling water over the coffee grounds to bloom them, waiting for about 30 seconds. This step enhances the coffee’s flavor.
4. Fill the phin filter with boiling water up to the top, then place the lid on. Let the coffee drip slowly into your cup below, which should take about 4-5 minutes.
5. While the coffee is dripping, add 2 tbsp of sweetened condensed milk to a tall glass.
6. Once the coffee has finished dripping, stir it well with the condensed milk until fully combined.
7. Fill the glass with a couple of ice cubes, then pour the coffee mixture over the ice.
8. Give it a quick stir to chill the coffee evenly, and it’s ready to serve.

Anticipate the bold, aromatic flavors of this Vietnamese Iced Coffee with Cardamom, where the spice’s warmth beautifully contrasts the coffee’s intensity. Serve it with a straw to mix the layers as you sip, or enjoy it as is for a stronger coffee hit at the start.

Vietnamese Iced Coffee with Orange Zest

For those sweltering summer afternoons when only something cold and caffeine-packed will do, this Vietnamese Iced Coffee with Orange Zest is your go-to. It’s a refreshing twist on the classic, combining rich coffee with a bright citrus note that’ll wake up your taste buds.

Ingredients

• 2 tablespoons of coarsely ground Vietnamese coffee
• 1/2 cup of boiling water (just off the boil, around 200°F)
• A couple of ice cubes
• 1 tablespoon of sweetened condensed milk
• A splash of cold water
• The zest of half an orange

Instructions

1. Place the coffee grounds in a Vietnamese coffee press (phin), then gently screw the press down onto the grounds—just snug, not tight.
2. Pour the boiling water over the grounds until the press is full, then let it sit for about 30 seconds to allow the coffee to bloom.
3. After the bloom, fill the press completely with more boiling water, then place the lid on top. Let it drip slowly into your cup, which should take about 4-5 minutes.
4. While the coffee drips, take a moment to zest half an orange, making sure to avoid the bitter white pith.
5. Once all the coffee has dripped, stir in the sweetened condensed milk until fully dissolved.
6. Add a splash of cold water to cool the coffee slightly, then pour it over a glass filled with a couple of ice cubes.
7. Sprinkle the orange zest over the top of the iced coffee for that fragrant, citrusy finish.

Just like that, you’ve got a drink that’s silky, sweet, and speckled with vibrant orange zest. Try serving it with a thin orange slice on the rim for an extra pop of color and flavor.

Vietnamese Iced Coffee with Mint Leaves

Ready to dive into the refreshing world of Vietnamese iced coffee with a minty twist? This guide will walk you through creating this invigorating drink, perfect for those warm afternoons when you need a cool pick-me-up.

Ingredients

• 2 tbsp of coarse ground Vietnamese coffee
• 1/2 cup of hot water (just off the boil, around 195°F)
• 2 tbsp of sweetened condensed milk
• A handful of fresh mint leaves
• A cup of ice cubes

Instructions

1. Place the coffee grounds in a Vietnamese coffee press (phin) and gently press down with the filter.
2. Pour the hot water over the coffee grounds, filling the press to the top. Let it sit for about 5 minutes as the coffee slowly drips into your cup.
3. While the coffee is brewing, take a couple of mint leaves and gently slap them between your hands to release the aroma, then add them to your serving glass.
4. Once all the coffee has dripped, stir in the sweetened condensed milk until fully dissolved.
5. Fill the serving glass with ice cubes, then pour the coffee mixture over the ice.
6. Garnish with a few more mint leaves on top for an extra fresh touch.

Light and refreshing, this Vietnamese iced coffee with mint leaves offers a perfect balance of bold coffee flavors and cool minty freshness. Serve it with a straw to mix the flavors as you sip, or enjoy it as is for a layered taste experience.

Vietnamese Iced Coffee with Espresso Shot

Let’s dive into making a refreshing Vietnamese Iced Coffee with an Espresso Shot, a perfect pick-me-up for any time of the day. This method combines traditional Vietnamese coffee flavors with a modern espresso twist for a bold, creamy delight.

Ingredients

• 2 tbsp of finely ground Vietnamese coffee
• 1 shot of espresso (about 1 oz)
• 2 tbsp of sweetened condensed milk
• A cup of ice cubes
• A splash of cold water

Instructions

1. Start by brewing the Vietnamese coffee using a phin filter. Place the filter over a cup, add the coffee grounds, and gently press down with the filter press.
2. Pour a splash of cold water over the grounds to let them bloom for about 30 seconds. This step enhances the coffee’s flavor.
3. Slowly add about 1/2 cup of hot water (just off the boil) to the filter. Cover with the lid and let it drip. This should take about 4-5 minutes. Tip: Patience is key here for a strong brew.
4. While the coffee is dripping, prepare your glass by adding the sweetened condensed milk to the bottom.
5. Once the coffee has finished dripping, stir it well with the condensed milk until fully combined.
6. Fill the glass to the top with ice cubes.
7. Pull a shot of espresso and gently pour it over the ice. Tip: For a layered effect, pour the espresso slowly over the back of a spoon.
8. Give it a quick stir before serving to mix the flavors. Tip: Use a long spoon to reach the bottom and blend the condensed milk evenly.

Zesty and invigorating, this Vietnamese Iced Coffee with an Espresso Shot offers a creamy texture with a robust coffee flavor. Serve it with a straw to enjoy the gradual mixing of flavors, or add a sprinkle of cocoa powder on top for an extra touch of indulgence.

Conclusion

Marvel at the variety and vibrancy of these 12 Refreshing Vietnamese Iced Coffee Delights! Each recipe offers a unique twist on the classic, perfect for home cooks looking to explore new flavors. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the joy by pinning this article on Pinterest for others to discover!