Traditional recipes

Vietnamese Iced Millk Coffee recipe

Vietnamese Iced Millk Coffee recipe

  • Recipes
  • Dish type
  • Drink
  • Coffee drinks

This is the perfect iced coffee drink, which originates from south east Asia. Perfect for summer.

88 people made this

IngredientsServes: 4

  • 1 litre water
  • 50g dark roast ground coffee beans or to taste
  • 125ml sweetened condensed milk
  • 16 ice cubes

MethodPrep:5min ›Ready in:5min

  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 250ml 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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Reviews & ratingsAverage global rating:(89)

Reviews in English (66)

by Mai TLP

Actually the way you brew the coffee is also very important. I think 4 cups of water or half cups of coffee is too much water, 1 to 2 cups of water is enough. In Vietnam, we brew coffee in a tille tin coffee brewer that is placed right on top of a invididual glass that already had condensed milk in it. Glass holds iced coffee better than regular hot tea/coffee cup. You can use tall cup that look like glass. Literally, 4 glasses need 4 little brewers. Put 2 table spoon in each glass. Put 2 table spoons of coffee for each brewer and pour in hot water only double amount of the dried coffee or so. The very hot water abborbs into the coffee and droped down drop by drop slowly bring with it the deepest flavor. It should stop dropping when it has approximately equal the amount of condense milk; replace the brewer. Then you use a long spoon whipped the condense milk and black concentrated coffee liquid until they blend well together and you can smell its combination. Finally you pour ice on it(double the coffee and condensed milk combination). Stir the ice well until the ice melt that make the coffee become very cold and raise the coffee volumn up enough for you to "drink" it. You don't have to have the Vietnamese coffee brew, just remember to put very little water into the coffee. The more bitter the coffee drops the better. That's what make Vietnamese coffee style unique and special.-13 Dec 2005

by missourilark

I love this ,I call it Thai coffee myself.For a couple of $,at your world market,invest in the little tin covered coffee filters,that sit on top of glass.Now ,go to Target,lol,and buy heavy tall glasses,20-24 oz.,that fit nicely under the filter.(you'll be making these often,once you've tried it) The finer the grind of coffee,the stronger,and better the flavor.I pour condensed milk into glasses,and freeze for about an hour before starting to serve.Also,if you can find smaller,say, 1/2"-1" ice cube trays,they work better.Put the ice cubes in a small decorative bucket,and allow ppl to scoop their own ice after the coffee has filtered into glasses. Enjoy!-22 Jan 2007

by amy

Oh my gosh i love this! i am vietnamese and i've been drinking this since i was like 8 years old. its the perfect coffee drink ever!-08 Oct 2005

Milk It: What to Do With the Rest of a Can of Sweetened Condensed Milk

There's a warm spot in our hearts for a can of sweetened condensed milk. Sure, it's the opposite of fresh, and the whole shelf-stable dairy thing is a little iffy when you think about it. But taste it, and there's just nothing else that reaches those levels of creamy sweetness. Once you've made our Sweet and Sour Strawberry Semifreddo with Black Sesame, though, you're inevitably left with almost half a can of this sticky stuff. Problem? Only if you abhor deliciousness.

First off, condensed milk stores like a dream. It will keep in the fridge for about a month, or even longer in the freezer. Just be sure to transfer the leftover liquid out of the can and into a jar or other sealed container first. That said, an open can is really just an excuse to put the dreamy flavor boost to use, so chances are it won’t last long. Here's what to do with it.

Vietnamese iced coffee. Photo: Marcus Nilsson

Swapping out skim for sweetened condensed is a decadence we can get down with. It's not your morning caffeine fix (though if it is, power to you). This is some brunch-time weekend luxury drinking. Condensed milk is the ideal creamy antidote to dark roast beans in Vietnamese iced coffee. Add to spiced iced black tea for Thai-style iced tea, or break out the tapioca pearls for bubble tea at home.

It's precisely condensed milk's weird state of being that makes it so good for baking. The milk proteins lend a toasty note to layer bars the creaminess is essential to fudge and caramels and a little sweetness goes a long way in coconut macaroons. And it just wouldn't be tres leches cake without this most important of all the leches.

Grilled coconut and curry pork skewers. Photo: Alex Lau

Sweetened condensed milk isn't just for dessert. Add a tablespoon or two to a marinade for pork or chicken, just as you would sugar. Condensed milk loves coconut, so especially look to sweeter Asian-style marinades, like these grilled coconut and curry pork skewers.

Sweet and sour strawberry semifreddo. Photo: Jeremy Liebman

The sweet and sour strawberry semifreddo that made you open the can in the first place is always a great bet—no ice cream maker required. Sweetened condensed milk adds an extra level of unctuosity (wow, that is a word) to any homemade ice cream, especially when you're working with a non-milk base, as in coconut milk–based sweet corn ice cream.

Sweetened condensed milk is halfway to dulce de leche already, so all you need to do is give it a nudge along toward fulfilling its caramel-y destiny. You can add heavy cream and additional sugar for a more luscious final product, but the process can be as simple as simmering the condensed milk on very low heat in a saucepan or over a double boiler until the liquid turns dark and thick. If you're intimidated by making caramel from straight sugar, this shortcut method is the way to go.

Okay, we weren't kidding when we said we really liked sweetened condensed milk, and there are few things we wouldn't put it on. Take another tip out of Vietnamese cuisine's love for the stuff, and blitz with avocado in a blender for a green shake that has nothing to do with green juice. For a quick summer dessert, toss a tablespoon or so of condensed milk with stone fruits, like peaches or apricots, and bake in a low-heat oven until the fruits caramelize. And to dress up snacktime, drizzle a bit atop peanut butter toast.

Cafe Sua Da Recipe – Vietnamese Iced Milk Coffee

This is an ironic situation. I am not a coffee drinker. I grew up drinking diluted coffee with sweet condensed milk and lots of water. My mom occasionally made this for me and my siblings for breakfast. I can safely call it condensed milk with coffee-flavored water. We dipped our baguette into the coffee drink and enjoyed the sweet flavor of milk and the bitter aroma of roasted French coffee. This was a treat.

As I grew up, I really never liked the bitter taste of coffee so I did not drink it. I do enjoy the aroma every time I pass a coffee shop. If I have to drink coffee to keep me awake, I would usually add lots of cream and sugar to mask the bitterness of coffee.

I learned that Vietnamese Iced Milk Coffee or also known as Café Sửa Đá has been gaining popularity in the US by leap and bound. So here I am, I thought it would be good that I do my research, make it, and put a recipe together from an unbiased coffee perspective. Plus, Café Sửa Đá has plenty of sweetness from the condensed milk for me to try.

As the owner of this website, I tracked down special deals for some products or services mentioned herein. As an Amazon Associate, I earn from qualifying purchases. When you use the link from this page to make a purchase, I may receive a small commission, and you may receive a great bargain – Full Disclosure.

Vietnamese Coffee Filter – Phin

In order to make Vietnamese coffee, we will need a Vietnamese coffee filter or also known as Phin in Vietnamese. It’s a cute mechanism. I went out bought myself one from an Asian market. You can also make Vietnamese coffee with the French Press.

Originally, there are three different sizes: small, medium, and large.

The small is commonly seen in your average Vietnamese household which yields 6 oz of coffee. The medium size can be found at coffee shops that yield 8oz of coffee, and the large size is not as common which yields 11 oz of coffee the size of a coffee mug.

I just found on Amazon with a vendor that offers 5 different sizes: x-small (4 oz), Small (6 oz), Medium (8 oz), Large (11 oz), or X-Large (15 oz). CLICK Amazon Phin filter or the picture below to see MORE…

There are three components to a Phin:

  1. The coffee filter – This is where the coffee and hot water will be brewing and filtering through.
  2. the insert press – This is a screw-on press inserting on top of the coffee. Its job is to provide pressure, allow the hot water to bloom the coffee into the flavor, and slow down the drip of the coffee into the cup. The tighter the press than the slower the drip.
  3. the lid or cap – the lid traps the heat inside the filter chamber to help the coffee stay hot.

Coffee was introduced to Vietnam by the French so I assumed the Phin was also a French filter. I asked my French friend and he said that the Phin is a Vietnamese filter and not a French thing. Silly me. As I dug a little more, according to the Trung Nguyen coffee website, the Phin filter may originate from possibly Laos in the 1800s. It is not unique to only Vietnam. Other regions such as Laos, Cambodia, and Thailand also enjoy the simple stainless steel filter.


I found two popular brands of Vietnamese coffee here in the US. The most popular brand is called Cafe Du Monde. The second brand is called Trung Nguyen. The Phin filter requires a medium-coarse grind coffee and both brands provide the right grind. Also, dark French roasted coffee is often used by the Vietnamese.

You can find both brands at your local Vietnamese market or on

Did you know that Vietnam is the leading producer of coffee in Southeast Asia and the second-largest producer of coffee in the world next to Brazil? Because of the mountainous terrain, altitude, and climate, Vietnam offers half a dozen unique species and varieties of coffee. The terrain and climate of Vietnam are considered ideal for almost any species of coffee.


There are three main ingredients for Café Sửa Đá recipe:

  • 1 tablespoon medium-coarse ground coffee (French roasted, Cafe Du Monde, or Trung Nguyen)
  • 1 to 3 tablespoons condensed milk (depend on your sweetness of flavoring)
  • 1 tall glass of ice


Set your hot water for boiling. While the water is being heated, we can set up the coffee. Remove the coffee insert press from the Phin. Turn the insert counter-clockwise until the insert comes out freely. Depending on how strong you would like your coffee, add the ground coffee into the Phin. I would start with 1 tablespoon of coffee. If it is not strong enough, next time add a little bit more.

Make sure the coffee is spread out evenly inside the Phin. Place the insert back into Phin. This time tighten the insert clockwise with your hand until you can’t turn anymore. Then release the tightness of the insert with one counterclockwise. This process keeps the coffee in place to allow the coffee to drip into your cup at a slow pace.

Add 1 or 2 tablespoons of condensed milk to the glass or mug you will be using for the drip coffee. I usually add at least 2 tablespoons because I like it sweet. If you add 3 tablespoons, the coffee will taste more like caramel.

Once the water boils, remove it from the heat and allow it to cool for 30 seconds to a minute or until the water temperature at 185 to 195 degrees. While waiting for the water cooling down to the right temperature, place the coffee filter on top of a mug or a glass. Pour about 2 tablespoons of hot water into the filter. This will help moisten and swell the coffee to bring out its flavor.

Wait for 20 seconds then fill the filter with hot water. Place the lid on top and wait for 3 to 4 minutes. According to the Trung Nguyen coffee website, the dripping process should finish within 4 minutes to achieve the best flavor.

If the water drip through too slow, then you may have your insert in too tight or make the coffee grind coarser. Loosen the insert a little bit. The medium-coarse grind should do well. If the water drip through too fast, then the insert may not be tight enough. You can either tighten the insert, add more coffee, or make the coffee grind finer.

Once the coffee finishes dripping, remove the filter from your cup. Mix the coffee and condensed milk. Fill a tall glass with ice. Remember, the more ice you have the less strong the coffee will be. Pour the mixed coffee into the glass of the ice. You now have a glass of delicious Cà Phê Sữa Ðá. Enjoy!

Here’s a video with details on how to brew Vietnamese coffee:


I learned how to make Café Sửa Đá along with fun interesting facts about coffee. The flavor reminds me of the coffee energy drink. However, I think this coffee may be better for me than the energy drink. I think it could grow on me if allow it to. I know it can be addicting so I’ll have to drink it in moderation. Right now I am going to stick to my boba smoothies or tea.

If you stumble across questions or comments about coffee, I love to hear it. Please leave your comments below.

Found at any Asian market &ndash they usually cost a few dollars, or online &ndash Amazon sells them! I&rsquove purchased several from this seller on Amazon and they&rsquove been fantastic. Don&rsquot pay more than $12 per press.

Step 1: Add 2 tablespoons of sweetened condensed milk to a glass

Step 2: Add 2 tablespoons of ground coffee to the base of the coffee press. Wet the grounds just a little bit with some hot water.

Step 3: Screw on the press tight. The coffee should be packed well.

Step 4: Pour boiled hot water into the coffee press.

Cover with its little hat.

Step 5: Wait. It will drip veeerrrry&hellip.veeerrrry slowly. It takes 3-5 minutes to finish brewing.

The longer it takes, the stronger the coffee. Notice that there are only a few drops per second. For me, I can&rsquot wait any longer than 5 minutes. If the coffee is dripping too fast, then use a small spoon or tip of knife to screw the press on tighter, 1 turn clockwise. Or if it&rsquos dripping too slow, unscrew 1 turn counterclockwise.

While it&rsquos dripping, go get some ice in a glass. You&rsquove got nothing else to do!

Step 6: Once it&rsquos finished, stir well.

You can set your coffee maker on top of its overturned lid to prevent dripping onto your nice table.

Vietnamese Iced Millk Coffee recipe - Recipes

Some people might go by the solstices, but we know it&rsquos the summer when we switch from hot to iced coffee. Here are some iced coffee recipes to help you get your daily java fix, and stay cool doing it. The recipes are courtesy of the Organic Coffee Collaboration, a group dedicated to encouraging organic trade, which has collected the recipes from coffee experts around the United States.

Making these drinks at home with fresh-brewed coffee will taste as good as what you can buy at your favorite coffee emporium. Here&rsquos what the professionals do:

Iced Coffee Tips

  • Type Of Coffee. Try to choose a dark roast for your iced coffee (we use French Roast) and brew your coffee on the strong side. The coldness dulls the taste a bit, and if you add ice, the flavor will dilute. (Our solution is to use coffee ice cubes&mdashwe keep them fresh and convenient in an Orka ice cube tray). You can always cut the coffee with milk or water if the taste is too strong.
  • Sweetener. If you always use sugar, consider presweetening your iced coffee, i.e. adding the sugar when the coffee is still hot. Regular granulated sugar doesn&rsquot dissolve well in cold drinks. Superfine sugar is a better choice, but aficionados who drink large quantities of iced coffee or iced tea prefer simple syrup. You can buy simple syrup or make it yourself by bringing equal parts of sugar and water to a simmer over medium heat (stir for 10 minutes or until dissolved).
  • Flavored Syrups. You can purchase the same kind of syrups used at Starbuck&rsquos and other coffee chains. These are flavored simple syrups that both sweeten and add an extra flavor to the beverage. There are a vast number of flavors, including sugar-free flavors (which are not sugar-based simple syrups but generally Splenda-based). While the coffee bars limit their selections to a few of the most popular like Amaretto and Hazelnut, online you can find flavors from Candied Orange Peel to Peanut Butter to White Chocolate. Da Vinci Gourmet and Monin are two brands to check out. The syrups can also be used with club soda to make sodas, in cocktails, and in sauces and other recipes.
  • Sweetened Condensed Milk. If you like both milk and lots of sugar, consider sweetening your iced coffee the way the Thai and Vietnamese do&mdashwith sweetened, condensed milk. It brings you into Frappuccino territory&mdasha sweet, dessert-like treat rather than a calorie-free beverage.

Keep Cool With These Iced Coffee Recipes

Coffee Shake


  • 1/4 cup chilled coffee
  • 1/4 cup frozen blueberries
  • 1/4 cup half & half
  • 1 cup vanilla ice cream (you can vary the flavors to create new drinks)
  • 1 tablespoon chocolate syrup
  • Brew coffee the day before and place in a sealed container in refrigerator.
  • Pour frozen blueberries into blender first. Add remaining ingredients and purée until smooth, no more than 90 seconds.
  • Serve in a chilled glass with roasted coffee beans for garnish.

Elegant Iced Coffee

Recipe from Jim&rsquos Organic Coffee, West Wareham, Massachusetts

  • Brew a dark roast coffee with twice as much coffee as you usually would.
  • Once it has cooled a little, pour it over a full to the rim cup of ice.
  • If you&rsquod to make it Vietnamese, add condensed milk.
  • For other fun twists you can add mint, rum or chocolate syrup.

Icy Mocha Rocaccino

Recipe from Rocamojo, Los Angeles, California

  • 1 cup strongly brewed coffee
  • 1 tablespoon chocolate syrup
  • 1 tablespoon chopped organic mocha chocolate
  • 1 scoop vanilla or chocolate ice cream
  • 4 ice cubes
  • Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the ice cream and the ice cubes. Blend at high speed for 2 to 3 minutes. Sprinkle the mocha chocolate over the top. Serve immediately in a tall, cold glass on a warm day.

Iced Coffee With Coffee Ice Cubes

  • Brew the coffee and store it in the refrigerator.
  • When it has fully cooled, pour some into ice cube trays and freeze.
  • When the coffee ice cubes are ready, pour the cold coffee over the cubes. This keeps the coffee strong even as the ice melts.

Chocolate Espresso Crush

This is THE NIBBLE House Specialty:


  • 1 cups cold Espresso or French Roast coffee
  • 1 scoop chocolate ice cream
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup ice cubes
  • 1 tablespoon coffee or Godiva liqueur (optional)

Learn More About Coffee

Recipes © copyright their respective owners. Additional material Lifestyle Direct, Inc. All rights reserved.

© Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.

  1. Add the coffee and sugar to a heatproof jug and pour over 200ml just boiled water. Mix well until the coffee and sugar have fully dissolved.
  2. Allow to cool to room temperature before transferring to the fridge to chill for 1 hr or until ready to serve.
  3. Fill a glass with ice and pour over the chilled coffee. Serve black if liked, or for a milky, latte-style coffee, add 50ml milk and stir together. For a rich and creamy finish, omit the milk and swirl through 2-3 tbsp single cream instead.

Make ahead: Make the coffee the night before and chill in the fridge overnight, ready to grab and go first thing in the morning.

Tip: You can use any type of coffee for this recipe, from instant granules to freshly brewed cafetiere, filter or ground coffee. Simply use 200ml of the brewed coffee and chill as above, adding more or less sugar to taste depending on the strength of the coffee.

The Only Iced Coffee Recipe You Need (in 3 'How To' Steps)

Make your favorite warm-weather drink at home for just 20 cents.

To be clear, iced coffee is not simply hot coffee poured over ice &mdash at least it shouldn't be. Doing that not only dilutes the coffee, but can make it bitter, as well. True iced coffee is cold brewed, which sounds like a fancy barista term, but couldn't be easier. Another bonus? Cold brewing reduces the acidity of coffee, which in turn enhances its sweetness and other complex flavor notes.

For 6 ounces of iced coffee:

1. In a small pitcher or 1-quart measuring cup, whisk together 1/3 cup ground coffee and 1 1/3 cups cold water until all the lumps are gone.

2. Cover tightly and refrigerate for at least 5 hours, but it's best left overnight (not much longer or it'll get bitter).

3. Strain the coffee through a coffee filter-lined strainer set over a tall glass of ice, pushing it through with a spatula.

Voilà! Delicious, undiluted iced coffee for about 20 cents. You'll pay at least 15 times that in most coffee shops.

Go ahead and triple or quadruple this recipe. Once strained, it's good for two days in your fridge. Keep it on hand for a quick pick-me-up throughout your day or strain it right into your thermos for a cool caffeine fix during your morning commute.

Not a fan of plain iced coffee? Try it Vietnamese-style with a tablespoon of sweetened condensed milk. Or drop in a scoop of vanilla ice cream and garnish with chocolate shavings for an even more decadent take on the Italian classic affogato (hot espresso with a scoop of gelato). Think of it as an ice cream float for grown ups.

No matter how you pour it, this homemade iced coffee is bound to perk you (and your wallet) up!

Can't get enough of coffee-flavored treats? Check out our recipes for:

Sherry Rujikarn is the assistant food editor in the Good Housekeeping test kitchen.

The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.

Favorite Thai Teas and Boba Milk Tea Ingredients :

From Thai tea mixes to boba &ndash here&rsquos some of the favorites:

Pantai Thai Tea Mix &ndash
This is the mix we commonly find in Asian store around us. Just like the restaurants.

Number One The Original Thai Tea &ndash
Another mix which many of our readers have suggested. Number One!

Reuse-able Cloth Tea Filter&ndash
Go traditional with this Thai Tea Filter. Get a second one for coffee too!

Bolle Tapicoa Pearls &ndash
These are the boba pearls we find in our local Asian grocery store. They don&rsquot ship great, so sometimes there will be some broken up pearls, but the texture when cooked properly is great. WuFuYuan Tapioca Pearls &ndash
Great reviews, cooks quicker, and they even have different color options. This one is top on our list of boba to try.

Prince of Peace 100% Organic Black Tea &ndash
A delicious black tea made with leaves form Yunnan. Prince of Peace is also often a supporter or world relief efforts.

The trick to this Iced Caramel Machiatto recipe is making the rich dulce de leche caramel syrup and layering the espresso and milk it’s way easier than you think too!

Start with an empty cup full of ice, then add a couple tablespoons of the syrup. Brew your espresso, and pour it very delicately over the milk of your choice – I usually go with 2% but whole milk makes this drink extra creamy and over the top.

If you don’t have dulce de leche at home (you can usually find it with the jams or in the ice cream isle of your local grocery store), simply boil a can of sweetened condensed milk for 3 hours in a large pot of gently boiling water.

Making the Iced Vanilla Latte

Vanilla lattes are so easy to make and you don’t need to splurge on an expensive vanilla bean to get good flavour with this syrup. Like the rest of the syrups here, the formula is pretty straightforward. Make a plain simple syrup by mixing boiling water and sugar together, then add in your flavouring of choice.

For this vanilla latte, I used plain old artificial vanilla extract but you could use the more expensive pure extract or opt for the vanilla bean if you can find them. But really, the vanilla latte is the easiest of all to make. Like the machiatto, start with an empty cup full of ice. Brew two espresso shots and pour them over the ice, then stir in 1 cup of milk and add vanilla syrup to your taste. Yum!

Making the Iced Mocha

This chocolate iced mocha is made very similarly to the vanilla latte, and you probably already have the main ingredient at home: cocoa powder! Make the simple syrup from the Vanilla recipe above, mix in a tablespoon of cocoa, and you’re good to go. Start with an empty cup full of ice, pour your espresso shots overtop, mix in some milk and some chocolate syrup. Super easy!

If you really want to take this iced mocha over the top, you could also use chocolate milk, or even add in a little mint extract to make it an iced peppermint mocha. Amazing combo right?! There are so many ways to get creative with iced coffee!

Will you be trying any of these iced coffee recipes? Which flavour syrup is your favourite?

Meal prep tools for iced coffee

  • Pick up some coffee beans or pre-ground coffee such as Lavazza
  • You may need a coffee grinder if you're using fresh whole beans
  • Check out the Philips 3100 coffee machine on Amazon – it's a great little coffee maker to use at home and it brews espresso shots too
  • And if you're feeling really lazy and just want your coffee already, these iced coffee syrups are an AWESOME way to jazz up your summer drinks!

More coffee recipes

I've got a ton more homemade coffee recipes below – check them out!

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