How to Make Vietnamese Iced Coffee with Milk 200ml (Traditional & Healthy Version)
Vietnamese Iced Coffee with Milk, known locally as 'Kopi Ais Vietnam dengan Susu', has become a beloved beverage enjoyed in many Malaysian cafés and kopitiams. Its strong, aromatic coffee flavor balanced with creamy condensed milk is a perfect reflection of Malaysia’s multicultural palate, which embraces influences from neighboring Vietnam. This beverage is especially popular in urban areas, where the café culture thrives and Malaysians seek refreshing, energizing drinks to complement local favorites like kaya toast or nasi lemak. What makes this drink stand out is its smooth, sweet finish, and the ritual of slow dripped coffee, which appeals to coffee enthusiasts seeking authenticity. In Malaysia, it is common to adapt this beverage using local ingredients such as Gula Melaka (palm sugar) or even infusing with pandan for a uniquely Malaysian twist. Whether enjoyed during a midday break or as an accompaniment to breakfast, Vietnamese Iced Coffee with Milk offers both comfort and a boost of energy, making it a great choice for those who appreciate robust, multicultural flavors.
Ingredients
- 3 tablespoons Vietnamese coffee powder (Robusta beans preferred)
- 250 ml Hot water (Freshly boiled)
- 3 tablespoons Low-fat sweetened condensed milk (Susu pekat manis rendah lemak)
- 1 cup Ice cubes (Ais batu)
- 1 teaspoon Gula Melaka syrup (Optional for local flavor)
- 1 leaf Pandan leaf (Optional, for infusion)
- 50 ml Oat milk (Optional, for vegan version)
- 1 stalk Lemongrass stalk (Optional, bruised for aroma)
Step-by-step instructions
Step 1 · Prepare a Vietnamese coffee filter (phin) over a glass
Prepare a Vietnamese coffee filter (phin) over a glass. Add the coffee powder and lightly tamp.
Step 2 · Pour a small amount of hot water (about 30 ml) to bloom the coffee ...
Pour a small amount of hot water (about 30 ml) to bloom the coffee for 30 seconds. Then slowly add the remaining hot water.
Step 3 · Allow the coffee to drip through the filter (phin) completely
Allow the coffee to drip through the filter (phin) completely. This takes about 4-5 minutes.
Step 4 · While coffee is dripping
While coffee is dripping, add 1.5 tablespoons of low-fat sweetened condensed milk into each serving glass.
Step 5 · Once coffee has finished dripping
Once coffee has finished dripping, stir well to combine with condensed milk.
Step 6 · Fill each glass with ice cubes to the top
Fill each glass with ice cubes to the top.
Step 7 · Pour the coffee-milk mixture over the ice
Pour the coffee-milk mixture over the ice. Optionally, add Gula Melaka syrup or a bruised pandan leaf for local flavor.
Step 8 · Garnish with lemongrass stalk for aroma (optional)
Garnish with lemongrass stalk for aroma (optional). Serve immediately.
Why this recipe is healthy
By using low-fat condensed milk and controlling portion sizes, this recipe offers a lighter option for coffee lovers without compromising on flavor. The inclusion of natural flavorings like pandan and lemongrass adds aroma without extra calories or artificial ingredients. This beverage is a smart choice for those monitoring their calorie intake, as it provides energy and antioxidants, making it a balanced treat within a healthy diet.
A note on tradition
In Malaysia, especially in vibrant cities like Kuala Lumpur and Penang, Vietnamese Iced Coffee with Milk is enjoyed as part of the thriving café culture. While not originally Malaysian, its adoption reflects the country’s openness to regional influences and love for coffee drinks. Malaysians often localize the recipe with ingredients like Gula Melaka and pandan, making it a unique reflection of the nation’s multiculturalism. It’s typically enjoyed during breakfast or as a midday treat, especially on hot days.