The perfect summer quencher if you’re a huge iced coffee fan. Intensely delicious Vietnamese Iced Coffee. Add some tapioca pearls for extra texture and yum!
I just recently came back from a trip to Vietnam and it was summertime in Saigon while I was there. Hot, hot, hot indeed! Naturally, I drank a lot of water and to refresh myself and of course, Vietnamese coffee. For me when the day is a scorcher I would rather drink a tall glass of iced coffee rather than coke.
There’s just something about tasting an intensely delicious creamy coffee that truly boosts my mood and energy and this Vietnamese coffee certainly did it!
I brought back a couple of Vietnamese drip coffee makers because I know it would be summertime in the USA when I returned and it’s the perfect time to make some delish iced coffee.
But no worries, if you don’t own one right now – these little beauties can be purchased online or you can use an espresso maker, too. Even without either, you can also use a tea infuser by simply using the measurements in the recipe below.
As long as you are able to make a very intense shot of coffee you should be good. The rest is simply adding some creamy condensed milk to the mix – just enough to balance out the bitterness of the coffee then it should be fine. Then of course add enough ice to dilute and then you have a refreshingly cool coffee drink!
If you prefer hot coffee instead. Simply add extra hot water to the mix (the amount depends on how strong you want your coffee).
Vietnamese Iced Coffee
Ingredients
- 2 Tablespoons coarsely ground Coffee
- 1-2 Tablespoons Condensed Milk, or to taste
- 3-4 oz Hot Water
- 1 cup Ice cubes
- 3 Tablespoons Tapioca Pearls, optional
Instructions
- If using a Vietnamese drip coffee maker or filter, add 2 tablespoons of coarsely ground coffee. Tighten or screw (not too tight) the round smaller filter on top of the coffee grounds.
- Add 1 to 2 tablespoons of condensed milk (or to taste) into a cup. Place the coffee filter with the coffee grounds on top. See the photo above on how to position the coffee maker. Initially, pour about 1 tablespoon of hot water into the filter. Wait for about 30 seconds to 1 minute. This would allow the coffee to expand a bit and your coffee won't drip too fast. Pour the rest of the water slowly. Cover. Wait until the dripping has stopped about 3-4 minutes more or less.
- When done remove the filter from the cup. Stir to dissolve milk into the coffee. Add ice and tapioca pearls, if desired. Stir again. If you just want plain hot coffee, leave out the ice and add extra hot water (the amount depends on how strong you wish your coffee to be). Enjoy.
Nutrition
Last updated on August 25th, 2023 at 10:20 am
This is the perfect recipe for this hot Summer weather!
Author
I fully agree!! Thanks!
This tasted just like the real thing!
Author
So glad you enjoyed it. It’s my favorite iced coffee for sure. Thank you!!
I am all about the iced coffee these days. So refreshing and delicious. I first learned about Vietnamese coffee from a friend a few years back and now I’m obsessed!
Author
I am totally hooked with it, too. Glad we can both enjoy it whenever we want, too. Thanks Jessica.
Can you explain how to use tapioca pearls? Do you soften them first before adding?
Author
Hello Patty! Yes, you need to cook them first. I boiled them until half cooked and rinsed to remove all starch and then cooked them again until fully transparent. We’ve been praying for you and Sam and miss you terribly. Hope to speak to you when I recover from my bad cough. Thanks for the message. It’s lovely to hear from you.