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Vietnamese Iced Coffee

Vietnamese Iced Coffee Recipe


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.


  • 4 cups water
  • ½ cup dark roast ground coffee beans
  • ½ cup sweetened condensed milk
  • 16 ice cubes ice cubes


  1. 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.
  2. 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.

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Nutritional Information

Vietnamese Iced Coffee

Servings Per Recipe: 4
Calories: 128.7
% Daily Value *
protein: 7 %
carbohydrates: 7 %
exchange other carbs:
dietary fiber:
fat: 5 %
saturated fat: 11 %
cholesterol: 4 %
vitamin a iu: 2 %
niacin equivalents: 11 %
vitamin b6: 1 %
vitamin c: 2 %
folate: 1 %
calcium: 12 %
iron: 1 %
magnesium: 10 %
potassium: 9 %
sodium: 3 %
thiamin: 3 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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