Vietnamese Coffee Cocktail
Rum · Highball
Cà phê sữa đá, Saigon-style — slow-drip Vietnamese coffee, sweetened condensed milk, dark rum, and crushed ice. The iced coffee you wanted all summer, loaded.
| Glass | Highball |
| Garnish | None |
| ABV | 10% |
| Category | international |
| Flavor | coffee, sweet, vietnamese, iced |
Ingredients
- Dark Rum1.5 oz
- Strong Vietnamese Coffee (cooled)3 oz
- Sweetened Condensed Milk1 oz
- Crushed Ice1 cup
Method
- Brew strong Vietnamese coffee (phin filter preferred) and cool
- Add sweetened condensed milk to shaker, top with coffee and rum
- Fill with ice, shake hard until frothy
- Pour unstrained into highball glass over crushed ice
- Serve with a straw
Pro Tips
- Use a phin filter for authentic slow-drip; a Moka pot or espresso is acceptable but thinner.
- Sweetened condensed milk isn't negotiable; evaporated milk is wrong for this drink.
- Myers's dark rum or a Jamaican aged rum both work; avoid spiced rum — the spice fights the coffee.