How to Make Vietnamese-Style Coffee with Sweetened Condensed Milk

There’s something special about the ritual of slow coffee. The gentle drip, the sweet aroma, the first sip that’s equal parts bold and creamy. Vietnamese-style coffee is exactly that kind of moment. It’s traditionally made with dark roast chicory coffee and thick, sweetened condensed milk, creating a cup that’s smooth, sweet, and full of depth. Our French Chicory Blend is a perfect match for this classic brew, offering that signature dark, roasted flavor and a touch of natural sweetness.

A Little Backstory

French colonists introduced both coffee and chicory to Vietnam in the 1800s, along with the idea of using sweetened condensed milk instead of fresh cream, which was hard to find in the tropical climate. The result was a drink unlike any other — a rich, layered coffee that has become a daily favorite across Vietnam and around the world.

Today, making a Vietnamese-style coffee at home is simple, especially with a chicory blend like ours that mirrors the flavor of traditional Vietnamese roasts.

What You’ll Need

• 2 tablespoons of Mississippi Mud French Chicory Blend, ground for drip or French Press

• 4 ounces of hot water (just off the boil)

• 2 tablespoons of sweetened condensed milk

• Optional: Ice, if you prefer it cold

• Optional: Phin filter, a small metal Vietnamese drip brewer (you can also use a French Press or standard coffee maker)

How to Make It

1. Prepare your brewer

If you’re using a Phin filter, place 2 tablespoons of ground chicory coffee in the base and screw or press the filter insert on top. If you’re using a French Press or drip brewer, measure out your grounds as usual.

2. Add the condensed milk

Spoon the sweetened condensed milk into the bottom of your mug or glass. It will form a thick, golden layer waiting for the coffee to drip down and blend.

3. Brew slowly

Pour a small splash of hot water over the grounds to let them bloom for 20–30 seconds. Then pour the rest of the water slowly, allowing the coffee to drip through at an even pace. Patience is part of the charm here — a slow brew makes for a more balanced, full-bodied cup.

4. Stir and enjoy

Once the coffee is brewed, stir it together with the condensed milk until fully blended. For iced Vietnamese coffee, pour it over a tall glass filled with ice cubes.

The result is smooth, strong, and wonderfully sweet

Tips for the Perfect Cup

• Use dark roast or chicory coffee for the most authentic flavor. The roasted chicory adds body and depth without extra bitterness.

• For a lighter touch, reduce the condensed milk slightly

• If you love cold brew, try steeping our French Chicory Blend overnight and adding condensed milk the next day for a chilled version that’s extra smooth.

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