Best 6 Vietnamese Ice Coffee Recipes
Captivating the essence of Vietnamese culture, Vietnamese iced coffee, also known as ca phe sua da, transcends the realm of mere caffeine consumption, transforming into an art form. Discerning coffee aficionados venture into the dynamic world of iced coffee concoctions, seeking a symphony of flavors that harmonizes the bitterness of coffee with the creaminess of condensed milk, while the addition of ice cubes amplifies the refreshing allure. This article delves into the intricacies of brewing Vietnamese iced coffee, unveiling the secrets behind crafting this delectable beverage in the comfort of your own home. Join us as we navigate the labyrinth of techniques, ingredients, and equipment, orchestrating an unforgettable iced coffee experience that will invigorate your senses and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
VIETNAMESE ICED COFFEE
This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.
Provided by Kay Chun
Categories easy, quick, non-alcoholic drinks
Time 10m
Yield 4 servings (about 2 1/2 cups)
Number Of Ingredients 3
Steps:
- Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.
- Line a coffee cone with a paper filter and place the cone over another heatproof container.
- Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.
- Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.
VIETNAMESE ICE COFFEE
Provided by Andrea Nguyen
Categories Coffee Non-Alcoholic Breakfast Brunch Bon Appétit Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 5
Steps:
- There are two ways to make Vietnamese coffee. The simplest method is to steep coffee grounds in a heatproof container with 2/3 cup boiling water for 4 minutes. Pour through a coffee filter into a heatproof glass.
- Or use a metal filter, which we recommend. Bring 1 cup water to a boil. Remove top screen from filter, add coffee, then screw on top screen. Place filter over a heatproof 12-ounce glass or measuring cup.
- Pour a splash of the hot water into filter; this will allow the coffee grounds to bloom. When coffee begins to drip through, add enough water to reach top of filter. Place lid on filter and let coffee drip for 4 minutes. If coffee stops dripping sooner, gently loosen screw to relieve pressure.
- Stir in condensed milk until blended. Add ice, stir, and serve.
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
VIETNAMESE-STYLE ICED COFFEE
Provided by Food Network
Time 8m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.
VIETNAMESE ICED COFFEE
Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
Provided by Joseph and Joyanna
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
- Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 13 mg, Fat 3.3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 64.1 mg, Sugar 20.8 g
VIETNAMESE ICED COFFEE
Tasty, smooth, creamy, rich and refreshing, this cold coffee is just fabulous to have on a hot summer day or anytime you want a cold beverage! VIDEO https://www.youtube.com/watch?v=3CF6Hx-g9Us
Provided by CLUBFOODY
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.
- When it's done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.
Nutrition Facts : Calories 122.8, Fat 3.3, SaturatedFat 2.1, Cholesterol 13, Sodium 59.5, Carbohydrate 20.8, Sugar 20.8, Protein 3
Tips:
- Use strong coffee. Vietnamese coffee is traditionally made with a strong coffee, such as a dark roast or espresso. This will give your iced coffee a rich, full-bodied flavor.
- Brew your coffee strong. In addition to using a strong coffee, you should also brew your coffee strong. This means using more coffee grounds than usual or brewing your coffee for a longer period of time.
- Use sweetened condensed milk. Sweetened condensed milk is a key ingredient in Vietnamese iced coffee. It adds a rich, sweet flavor to the coffee and helps to balance out the bitterness of the coffee.
- Use ice cubes made from strong coffee. This will help to keep your iced coffee strong and flavorful, even as the ice melts.
- Garnish your iced coffee with whipped cream or cocoa powder. This is a great way to add a little extra flavor and visual appeal to your iced coffee.
Conclusion:
Vietnamese iced coffee is a delicious and refreshing way to enjoy coffee. It is easy to make at home and can be customized to your liking. With a little practice, you can make Vietnamese iced coffee just like the pros!
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