Vietnamese Iced Coffee

Sonoma County has an abundance of coffee producers, and Oliver’s is proud to feature them this week.  This recipe is as indulgent and yummy as it sounds, and variations can be made by adding your favorite flavors, such as vanilla extract, cocoa powder, or even whiskey or your favorite liquor.

  • Serves: 4 glasses
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes


  • 1 cup Acre Coffee 1080 Dark coffee, finely ground
  • 3 cups boiling water
  • ½ cup sweetened condensed milk


  1. Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.

  2. Line a coffee cone with a paper filter and place the cone over another heatproof container.

  3. Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee). Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended. To embellish your coffee add desired flavors, such as vanilla extract, cocoa powder, butter, or even whiskey or your favorite liquor!

  4. Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

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