Vietnamese Hot Milk Coffee (Ca Phe Sua Nong)
A rich, bold Vietnamese espresso, sweetened with creamy condensed milk. Perfect for chilly days, it delivers the same irresistible flavor as iced Vietnamese coffee but served warm.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 heaping tablespoons ground coffee
- 1 1/2 tablespoons sweetened condensed milk
- Hot water
- Vietnamese coffee phin filter
Instructions
- 1
In a short cup, add condensed milk. Place cup into a hot water bath using a slightly larger cup or a small bowl.
- 2
Add a Vietnamese coffee filter (phin) on top of the cup. Remove lid and mini plunger at the center of the brewing pot. Add ground coffee. Replace mini plunger and twist to tighten.
- 3
Add a bit of hot water (about 2 teaspoons) first to the phin. Allow the coffee to get plump. Discard any water that goes through the phin. Fill the central brewing pot with hot water to the top. Add the lid back on.
- 4
Coffee is ready once the hot water completely runs through the phin. Remove lid and use it a coaster for the phin. Stir to mix coffee with condensed milk and enjoy.