Sweet Condensed Milk Hot Coffee
A silky, sweetened Vietnamese hot coffee made by brewing dark roast coffee in a traditional phin filter and combining it with sweetened condensed milk. The coffee is bold and rich while the condensed milk adds creaminess and sweetness, creating a perfectly balanced, indulgent cup that requires no additional sugar or cream.
- Prep
- 2 min
- Cook
- 5 min
- Wait
- 3 min
- Total
- 10 min
- Makes
- 1 cup (8 fl oz / 240 ml)
Steps
Before you start
- Heat water to just below boiling (about 200°F / 93°C)
- Have your serving cup and phin filter ready
- Use a Vietnamese-style dark roast coffee for authentic flavor
Prepare the cup
- Pour the sweetened condensed milk (3 tbsp / 45 ml) into the bottom of an 8–10 oz (240–300 ml) serving cup.
- This is where you'll collect the brewed coffee.
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Tip: Use a cup tall enough to accommodate both the filter and the final coffee volume without overflow.
Assemble and fill the phin
- Place the Vietnamese phin filter on top of the cup.
- Remove the filter's center press (if removable) and add the ground coffee (2 tbsp / 14 g) into the filter basket.
- Even out the grounds with your finger but do not tamp.
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Tip: Taming or pressing the grounds prevents water from flowing through too quickly. Let it sit loose so extraction is even.
Begin the bloom
- Pour a small splash of hot water (about 1 oz / 30 ml of the 5 fl oz / 150 ml total) into the phin, just enough to wet all the grounds.
- Let it sit for 30 seconds; this bloom releases volatile compounds and improves flavor.
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Ready when: All grounds are visibly wet
Tip: Do not skip the bloom—it improves the depth and clarity of the final coffee.
Brew slowly
- Pour the remaining hot water (about 4 oz / 120 ml) slowly and steadily into the phin over 3–4 minutes, keeping the water level just below the rim of the filter.
- The water should drip slowly through the grounds into the cup below.
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Ready when: Liquid level in cup rises as coffee drips through; filter is nearly empty
Tip: If the coffee drips too fast, your grind may be too coarse; if too slow, it may be too fine. Adjust your grind next time. A slow, steady drip is ideal.
Finish brewing
- Once all the water has passed through the phin (about 4–5 minutes total), carefully lift the phin filter off the cup.
- The brewed coffee should have mixed with the condensed milk at the bottom, creating a light brown, sweetened coffee base.
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Ready when: No more liquid drips from the filter
Stir and top
- Stir the coffee and condensed milk together well with a spoon until fully blended.
- If desired, add 2 fl oz (60 ml) more hot water to dilute and stretch the drink slightly.
- Stir again.
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Ready when: Coffee and condensed milk are fully combined into a uniform, creamy brown liquid
Tip: Taste first before adding extra water—some prefer the coffee stronger and creamier, while others like it more dilute.
Serve and enjoy
- Pour the coffee into your favorite mug if desired, or drink directly from the serving cup.
- The coffee should be hot, rich, creamy, and perfectly sweet with no additional sugar needed.
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Tip: Serve while hot. If the coffee cools, reheat gently in the microwave (30–45 seconds) or on the stovetop over low heat.
Good to know
Tips
- A Vietnamese phin filter is inexpensive (usually $3–8), reusable, and makes coffee taste noticeably better than a standard pour-over—consider keeping one in your kitchen.
- Water temperature is key: if the water is boiling (212°F / 100°C), the coffee may taste bitter; too cool (under 180°F / 82°C) and it will taste weak. Aim for 195–200°F (90–93°C).
- Condensed milk varies slightly by brand in thickness and sweetness. Start with 3 tbsp (45 ml) and adjust to your taste next time—some prefer more, some less.
- For iced coffee, prepare the same way but use room-temperature or chilled water in the phin, then pour the brewed coffee over ice and add an optional splash of cold water or milk.
Storage & reheating
This beverage is best enjoyed fresh and hot immediately after brewing. Leftover coffee (if any) can be refrigerated in an airtight container for up to 2 days and reheated gently in the microwave or on the stovetop. Condensed milk is shelf-stable unopened; once opened, store the tin covered in the refrigerator for up to 14 days.
Substitutions
- dark roast ground coffee, medium-fine grind → Vietnamese robusta coffee or any strong, dark roast espresso grind. Vietnamese coffee is traditionally made with robusta, which is darker, bolder, and more earthy than arabica. Robusta is also slightly more bitter, which balances the sweetness of condensed milk beautifully.
- sweetened condensed milk → Sweetened condensed coconut milk or coconut cream. These alternatives create a lighter, tropical version with a hint of coconut flavor. Use the same volume (3 tbsp / 45 ml).
- sweetened condensed milk → 2 tbsp (20 g) sugar + 2 tbsp (30 ml) heavy cream or whole milk. For a non-condensed-milk option, dissolve the sugar in the hot brewed coffee, then stir in cream or milk. The texture will be slightly less rich.
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- Meal
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- Method
- Stovetop
- Quick & Easy
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