Vietnamese Iced Coffee


2 tbs dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)

2 tbs (scant) sweetened condensed milk

Step 1

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.

Step 2

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-oz. glass or measuring cup.

Step 3

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.

Step 4

Stir in condensed milk until blended. Add ice, stir, and serve.


Coconut Mint Iced Coffee


Coffee Concentrate

  • 2 c cold brew coffee
  • 1 tbs raw cocoa powder
  • 2 medjool dates
  • 1 tsp vanilla
  • .5 tsp peppermint extract

Coconut Mint Iced Mocha

  • .5 c coffee concentrate
  • .25 p water or almond milk
  • 2 tbs coconut milk


  • Add cold brew coffee, cocoa powder, dates to blender. Blend  high for 2-3 minutes.
  • Strain coffee concentrate through cheesecloth. This step can be skipped, but the coffee is smoother by straining.
  • Squeeze the date and cocoa powder pulp to drain as much liquid as possible.
  • Add vanilla and peppermint extract to the concentrate.
  • When ready to serve, pour concentrate over ice and add water, coconut milk, or other milk of choice.