How to Make Saigon Coffee (Vietnamese Iced Coffee with Condensed Milk)

What you need

• espresso machine
• tall drinking glass
• kitchen scale
• long stirring spoon

Method

1. Pull a double espresso shot and set it aside while you prepare the glass.

   The shot needs to be hot so it melts the condensed milk efficiently.

2. Measure 30g of condensed milk directly into the glass.

   Use a scale for consistency. Adjust to your sweetness preference, but be cautious about adding significantly more — the drink can become very sweet.

   Expert tipFor a layered, visually striking presentation, you can pour the milk into the glass first and dissolve the condensed milk in it before adding the espresso shot last. The creator skips this step for speed.

3. Pour the hot double espresso shot over the condensed milk.

   The heat of the espresso accelerates dissolving the condensed milk, which is why this method is faster than using cold milk as the base.

4. Stir thoroughly, making sure to scrape and dissolve any condensed milk stuck to the bottom of the glass.

   Undissolved condensed milk will create an inconsistently sweet drink.

5. Add approximately 9 ice cubes to the glass.

6. Pour in milk to fill the remaining space in the glass.

   No specific volume is required — fill to your preferred strength and volume.

7. Stir everything together to combine and serve immediately.

Why this works

Pouring the hot espresso directly onto the condensed milk uses residual heat to break down the thick, sticky syrup quickly — something cold milk alone cannot do efficiently. Stirring before adding ice ensures sweetness is evenly distributed rather than pooled at the bottom. Adding the ice after dissolving preserves the full dilution control: the milk and ice are added last, so you set the final volume and strength yourself. In Vietnam this drink is traditionally made with only condensed milk and coffee; the milk added here is a common adaptation that softens the flavour and increases creaminess.

Where beginners go wrong

1. 1

   Condensed milk is not fully dissolved and sits in a sticky layer at the bottom

   Always stir vigorously right after adding the espresso, and scrape the bottom of the glass. The espresso must still be hot at this stage — letting it cool first makes dissolving much harder.

2. 2

   Drink is too sweet

   Use less than 30g of condensed milk. The creator warns against using significantly more than 30g, as the sweetness can become overwhelming. Start lower and adjust to taste.

3. 3

   No visible layering between coffee and milk

   For a layered visual effect, reverse the order: pour milk into the glass first, stir in the condensed milk to dissolve it, then slowly pour the espresso shot over the back of a spoon on top. The creator deliberately skips this for speed, so layering requires the slower milk-first method.

4. 4

   Drink tastes weak or watery

   Use a proper double espresso shot rather than diluted or under-extracted coffee, and avoid overfilling with milk. The condensed milk provides sweetness but not coffee strength.

What you should taste

Sweet, creamy, and gently bitter from the espresso. The condensed milk rounds out the coffee's sharpness with a rich, dairy sweetness, while the ice and milk keep the drink cool and smooth.

FAQ