Easy Vietnamese Iced coffee

One of my favourite drinks is sweet, milky iced coffee and it doesn’t get better than this. I know this is the cheat’s version but I was inspired by Eat Chay, one of the Vietnamese traders in Brick Lane, and had to try it at home. This is so easy to make with a cafetière or stovetop coffee maker if you don’t have a traditional Vietnamese coffee filter: you basically make two cups of espresso and pour them into sweetened condensed milk. A great pick me up for when you’re having one of those days.


  • 6 tablespoons sweetened condensed milk
  • 200 ml freshly brewed espresso
  • 8 ice cubes


First make some freshly brewed espresso, so that you have about 100 ml coffee per serving. Put three tablespoons of condensed milk into each of two heatproof serving glasses and top with the espresso. Stir, then add four ice cubes to each glass and serve.