What you need.
- 1 tbsp (6g) Shyne Chaga Coffee
- 4 oz Hot water
- 2 tbsp Sweetened condensed milkOr condensed coconut milk for vegan
- 1 cup Ice cubes
~150 calories per serving
How it’s done.
- 1
Add condensed milk to the bottom of a glass.
- 2
Dissolve coffee in hot water to create a strong concentrate.
- 3
Fill the glass with ice cubes.
- 4
Slowly pour the hot coffee over the ice.
Pro tip: The condensed milk will stay at the bottom, creating beautiful layers.
- 5
Stir well before drinking to combine the sweet and strong flavors.
What Makes Cà Phê Sữa Đá Special
Vietnamese iced coffee is built on one brilliant contrast: intensely strong, slightly bitter coffee meeting a thick layer of sweetened condensed milk over ice. Neither ingredient is subtle, and that's the point — each sip balances the two extremes. "Cà phê sữa đá" translates literally as "coffee, milk, ice." That's the whole recipe.
Why Condensed Milk?
In tropical Vietnam, fresh milk spoiled quickly before refrigeration was common — French colonists brought coffee in the 1850s, and condensed milk became the practical way to sweeten it. What started as necessity became the signature: condensed milk doesn't just sweeten, it adds a caramel-like thickness that regular milk and sugar can't replicate. Don't substitute unless you have to.
The Traditional Phin vs. This Version
Authentic cà phê sữa đá drips slowly through a phin — a small metal filter that sits on top of the glass and takes 4-5 minutes to brew a few ounces of very strong, dark-roast coffee (traditionally robusta, which is bolder and more bitter than arabica).
No phin? The workaround is making your coffee concentrate strong: 1 tablespoon of coffee in just 4 oz of hot water gives you the intensity that stands up to condensed milk and melting ice. Chaga Coffee works especially well here — its dark, earthy depth is the closest flavour match in our lineup to a Vietnamese dark roast.
The Layered Pour
Order matters for the signature look:
- Condensed milk goes in first — it's dense and stays put.
- Ice goes in second.
- Coffee is poured slowly over the ice, so it chills on the way down and floats above the milk layer.
Serve it layered, hand it over with a long spoon, and let the stirring be part of the experience.
Make It Your Own
- Vegan: condensed coconut milk is genuinely good here — slightly tropical, same thickness.
- Less sweet: start with 1 tablespoon of condensed milk instead of 2 and adjust. Traditional versions are very sweet.
- Hot version: skip the ice and you've made cà phê sữa nóng — the winter equivalent, same layered build.
Vietnamese Iced Coffee FAQ
What kind of coffee is traditional?
Dark-roast robusta, often with a slightly chocolatey roast profile. Any strong, dark coffee works — the key is strength, since ice will dilute it.
Can I use regular milk and sugar instead of condensed milk?
You can, but it becomes ordinary iced coffee with milk. The dense, caramel sweetness of condensed milk is what defines the drink.
How much caffeine does this have?
This version has 65-75mg from the Shyne base. A traditional phin-brewed robusta version is considerably stronger — often 150mg or more — which is worth knowing if you order one at 4pm.
Why is my drink watery?
Coffee too weak or poured while lukewarm. The concentrate should be hot, fresh, and strong — it chills instantly on the ice without needing to sit.
More International Coffee Recipes
- Greek Frappé - Foam-topped classic
- Spanish Latte - Condensed milk based
- Cuban Coffee - Sweet and strong
- Dalgona Coffee - Korean whipped sensation
