Exploring the Rich World of Vietnamese Iced Coffee: Top Variations and Recipes
Vietnamese iced coffee, known locally as cà phê sữa đá, is more than just a beverage—it's a cultural experience. Originating in Vietnam during the French colonial era, this drink combines strong coffee with sweetened condensed milk, creating a unique and refreshing taste. Over time, various regional and creative variations have emerged, each offering a distinct twist on the classic. In this blog, we'll delve into the top Vietnamese iced coffee recipes you can try at home.
. Traditional Vietnamese Iced Coffee (Cà Phê Sữa Đá)
The quintessential Vietnamese iced coffee is made using a metal drip filter called a phin. This slow-brew method allows hot water to drip through the coffee grounds into a glass containing sweetened condensed milk. Once brewed, the coffee is stirred and poured over ice, resulting in a rich, sweet, and invigorating drink. Traditionally, robusta beans are used for their bold flavor and higher caffeine content .
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2–3 tablespoons sweetened condensed milk
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Vietnamese ground coffee (preferably robusta)
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Hot water
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Ice cubes
Instructions:
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Place the sweetened condensed milk in a glass.
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Set the phin filter on top and add the ground coffee.
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Pour hot water into the filter and allow it to drip slowly.
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Once brewed, stir the coffee and condensed milk mixture.
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Add ice cubes and enjoy.
2. Egg Coffee (Cà Phê Trứng)
Originating from Hanoi, egg coffee is a creamy, dessert-like drink. It was created during the 1940s when fresh milk was scarce, and egg yolks were used as a substitute. The drink consists of a strong coffee base topped with a frothy mixture of egg yolk, sugar, and sweetened condensed milk, offering a rich and velvety texture
Ingredients:
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1 shot of strong Vietnamese coffee
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1 egg yolk
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2 tablespoons sweetened condensed milk
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1 tablespoon sugar
Instructions:
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Brew a strong shot of Vietnamese coffee.
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Whisk the egg yolk, sweetened condensed milk, and sugar until frothy.
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Pour the coffee into a cup.
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Gently spoon the egg mixture on top of the coffee.
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Serve hot and enjoy the creamy delight.
3. Coconut Coffee (Cà Phê Dừa)
Coconut coffee is a tropical twist on the traditional iced coffee. It combines the bold flavors of Vietnamese coffee with the creamy richness of coconut milk, resulting in a smooth and refreshing drink. This variation is particularly popular in southern Vietnam .Wikipedia
Ingredients:
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1 shot of strong Vietnamese coffee
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2 tablespoons sweetened condensed milk
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2 tablespoons coconut milk
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Ice cubes
Instructions:
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Brew a strong shot of Vietnamese coffee.
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In a separate glass, combine sweetened condensed milk and coconut milk.
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Add ice cubes to the mixture.
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Pour the brewed coffee over the ice and milk mixture.
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Stir well and enjoy the tropical flavors.
4. Salted Cream Coffee (Cà Phê Kem Mặn)
A specialty from Huế, salted cream coffee offers a unique blend of sweet and salty flavors. It features a layer of salted cream atop strong black coffee, creating a delightful contrast and a rich, savory taste .
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1 shot of strong black coffee
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2 tablespoons heavy cream
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A pinch of salt
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Ice cubes
Instructions:
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Brew a strong shot of black coffee.
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Whisk the heavy cream and salt until it forms soft peaks.
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Fill a glass with ice cubes.
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Pour the brewed coffee over the ice.
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Top with the salted cream and serve immediately.
5. Avocado Coffee (Cà Phê Bơ)
Avocado coffee is a rich and creamy drink that combines the smoothness of ripe avocado with the boldness of Vietnamese coffee. This variation is popular in southern Vietnam and is often enjoyed as a dessert beverage.
Ingredients:
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1 shot of strong Vietnamese coffee
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1 ripe avocado
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2 tablespoons sweetened condensed milk
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Ice cube
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Brew a strong shot of Vietnamese coffee.
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Scoop the flesh of the avocado into a blender.
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Add sweetened condensed milk and blend until smooth.
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Add ice cubes to the blender and blend again until frothy.
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Pour the avocado mixture into a glass.
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Slowly pour the brewed coffee over the avocado mixture.
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