- 4 tablespoons Vietnamese ground coffee
- 8 ounces hot water
- 4 tablespoons sweetened condensed milk
- ½ cup heavy whipping cream, cold
- 2 tablespoons whole milk
- ½ teaspoon fine sea salt
- 1 teaspoon granulated sugar
- Ice cubes (optional)
- Cocoa powder for dusting (optional)
Vietnamese coffee filter
Handheld milk frother
Two clear glasses
Brew the coffeeYou add the coffee grounds to the filter and pour the hot water over them, letting it drip slowly for about five minutes. Make the salted creamYou whisk the cold heavy cream, whole milk, sea salt, and sugar together until the mixture thickens but still pours easily, avoiding stiff, over-whipped clumps. Sweeten the coffeeYou divide the condensed milk into the glasses and pour the hot brewed coffee over it, stirring aggressively until the condensed milk fully dissolves. Add iceYou drop in ice cubes if serving this cold, leaving an inch of room at the top of the glass. Finish the drinkYou spoon the salted cream gently over the coffee and dust it with cocoa powder if desired, letting the cream cascade slowly into the dark coffee below before stirring it all together to drink.
Recipe Notes
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Coffee: I use dark roast Vietnamese coffee for the strongest flavor.
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Cream: I only use cream straight from the fridge for the foam.
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Milk: I use sweetened condensed milk, never evaporated milk.
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Salt: I use fine sea salt so it dissolves smoothly into the cream.
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Storage: I keep the coffee and cream stored separately until serving.
