An Upscale Riff on Vietnamese Coffee

A bold, creamy espresso drink that feels like sipping melted ice cream.

If you’ve been following along, you know I love crafting coffee experiences that stretch beyond the usual latte or americano. Today, we’re making a refined, cocktail-style riff on Vietnamese iced coffee—but with a twist. Think: smaller, bolder, and designed for slow sipping in a chilled coupe glass.

The Concept

This isn’t your standard cà phê sữa đá. Instead, we’re taking the core idea—espresso and sweetened condensed milk—and refining it into something more concentrated and elegant. Less street-side café, more post-dinner cocktail. No third-wave frills, no added milk—just a punchy, sweet shot of condensed coffee bliss served in a fancy glass.

The Coffee

Start with espresso. I recommend a coffee that's neutral to nutty and leans into chocolate rather than fruit. You want something cozy, not bright—think chocolate, almond, maybe a hint of spice. For example:

• From our lineup: The House Blend is a great all-rounder, but if you want to level up, try the Guatemala Huehuetenango.

• General tip: Use a different espresso depending on what drink you’re making. This one thrives on chocolatey balance.

The Build

Here’s what you’ll need:

• 1 shot espresso

• 1 oz sweetened condensed milk

• Ice

• (Optional) Shaved dark chocolate or grated nutmeg/cinnamon

• Chilled coupe glass

1. Pull your shot. Don’t overthink the timing—it’s okay to eyeball it. The important thing is to keep the flavor concentrated since we’ll be shaking it with ice.

2. Measure out 1 oz of sweetened condensed milk. It's thick, so give it time to drizzle out—or cheat with a spoon.

3. Combine the espresso and milk. Stir to incorporate. The warmth of the espresso will help dissolve the condensed milk.

4. Add ice and shake. Really shake it—like you would a cocktail. Then double strain into your coupe to catch the ice shards.

5. Garnish. I used shaved dark chocolate for a subtle touch, but nutmeg or cinnamon would work beautifully here too.

The Result

It’s intense—in a good way. Imagine the creamy punch of a cortado, chilled and condensed. It’s richer than a latte, stronger than an iced americano, but still smooth. There's a comforting simplicity to it, with room for customization.

Think espresso meets melted ice cream at the bottom of a dessert bowl. It’s weird, but in a nostalgic, comforting way. The garnish adds just enough flavor interest without taking over. Honestly, the more I sipped, the more I loved it.

Custom Ideas

Want to riff further?

• Add vanilla extract (not syrup) to boost flavor without more sugar.

• Top with a pinch of sea salt for contrast.

• Try coconut milk powder for a tropical edge.

Final Thoughts

This isn’t just a drink—it’s a mood. It feels elevated, experimental, and yet so simple. Serve it in a paper cup and it might feel cloying. Pour it into a coupe, and suddenly it’s a dessert cocktail. That’s the power of presentation.

Try it out. Give it your own twist. And if you come up with a name for it, drop it in the comments. I’ll be over here finishing mine.