If you’re feeling a wave of nostalgia for those camping days when condensed milk coffee was your ultimate treat, then this recipe for iced coffee with condensed milk is here to transport you right back to those happy times.
Similar to the renowned Vietnamese iced coffee brewed with a ‘phin,’ this recipe captures the rich flavours of robust coffee, brewed to your liking, blended with sweetened condensed milk and served with ice.
Our recipe for condensed milk iced coffee requires no fancy equipment. You can use your favourite instant coffee, or your trusty French press if you prefer filtered coffee.
What’s to love about this recipe
- Very easy, simple recipe, quick to make – no room for failure.
- Get your coffee kick without the heat from a hot coffee, the perfect refreshment for a hot day.
- This iced coffee recipe is customisable to various levels of sweetness and coffee strength.
- Similar to traditional Vietnamese iced coffee, but easier to make at home and without the need for a ‘phin’.
- This iced coffee is for those who enjoy their coffee milky, rich and sweet. If you typically enjoy your coffee black, this might not be your go-to brew. However, who knows – stranger things have happened, so why not give it a try?
Key ingredient notes and substitutions
*Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Double-strength brewed coffee
This is indeed a strong coffee, but fear not – it will be mellowed by the ice and condensed milk.
So, it’s essential to kick things off with a really robust brew to ensure the coffee doesn’t become too bland once we add the condensed milk and ice.
If you like your coffee to kick harder than a kangaroo in tap shoes, go ahead and brew it triple strength.
For the best iced coffee, it’s a no-brainer – opt for high-quality ground coffee. Dark roast coffee, in particular, works wonders for this brew.
Use your preferred brewing method, whether it’s a French press, coffee machine, espresso machine, stovetop coffee maker or even a convenient brew-it-stick. It’s down to your own tastes and methods.
If you’re someone who prefers instant coffee over filter coffee, no worries! You can still enjoy this recipe by simply doubling or tripling the amount of instant coffee you would typically use.
If you’re using instant coffee, don’t jump the gun by using cold water to make it. The granules still need the hot water to ‘awaken’ the coffee.
Condensed milk
Finally, the pièce de résistance that sets it apart from your ordinary iced coffee – the condensed milk.
Adjust the amount of condensed milk to suit your preferred level of sweetness. If you have a sweet tooth, add more for a sweeter taste, or use less for a subtler milk flavour and a stronger coffee hit.
A good iced coffee is all about finding the perfect balance for you, the recipe is just a guide.
Optional
You can add a drop or two of vanilla extract to the condensed milk for extra flavour.
A note on the ice:
Did you know that not all ice is created equal? We’ve tried iced coffee with different types of ice, in particular, whole cubes and crushed ice.
We’ve found that the Goldilocks of ice cubes is the “in-between” size. They hit the sweet spot, giving you the ideal cooling effect without rapidly melting away.
Whole, regular ice cubes can be a bit too substantial, while crushed ice tends to vanish in a blink.
Grab a plastic bag or a clean kitchen towel, place the ice inside and give it a few gentle whacks with a rolling pin.
Voila! It’s a great way to get the perfect-sized ice for your iced coffee.
It might sound a tad particular about the ice, but it’s all about that perfect “mouthfeel” and those little details!
Tools needed:
- French press/coffee machine/stovetop coffee maker/brew-it-stick (our favourite): Use whatever you normally use to brew some good Joe. If instant coffee is your thing, go for it!
- Rolling pin: For perfect-sized ice bashing. A kitchen mallet is a great alternative too.
- A tall glass: This recipe was written based on one tall 400ml glass.
- Embellishments: Straws and tall spoons, all optional.
How to make condensed milk iced coffee
- Start by brewing your double (or triple strength) coffee with hot water and putting it in the fridge for at least 30 minutes to cool down.
- Meanwhile, remove the ice from the ice cube tray and bash the cubes slightly smaller in a plastic bag or in a folded kitchen towel using a rolling pin.
If you are not yet ready for serving, place the bashed ice back in the freezer until needed.
- Add the condensed milk to the cooled black coffee and stir through.
- Fill the rest of the glass up with lots of ice and serve.
Serving suggestions
- Enjoy your delicious iced coffee with a dollop of whipped cream.
- Top with milk foam.
- Top with a spoon of Dalgona coffee foam (which is what we used in the photo).
- Add a straw.
- Serve in a mason jar instead of a glass.
- Serve a dainty biscuit on the side.
- Serve alongside coffee ice cream.
- Serve with chocolate-coated coffee beans.
- You can instead offer the condensed milk in a small jar for people to add to their liking.
Make ahead instructions
You can prepare both the coffee and the ice beforehand and store them in the fridge and freezer respectively. Just assemble when ready and don’t dilly-dally too long once you have added the ice.
FAQ
In simple terms, iced coffee is made with cold brewed coffee with the addition of milk or a milk alternative, like condensed milk. The milk-to-coffee ratio is about 10% (milk).
Iced latte, on the other hand, is an espresso-based drink. It also has a lot more milk added, usually about 75% milk to 25% espresso (plus ice).
In a nutshell, the main difference lies in the coffee-to-milk ratio.
That would be down to their parents due to the caffeine content.
Not really. It’s milky, rich and sweet like a milkshake, but it’s not thick.
Condensed milk iced coffee
Equipment
- French press/coffee machine/stovetop coffee maker/brew-it-stick
- Rolling Pin
- A tall glass (400ml)
Ingredients
- 300 millilitre double-strength brewed coffee filter or instant. Make it triple-strenth if you like your coffee strong
- 1 handful ice cubes adjust quantity according to taste
- 4-6 tablespoons condensed milk adjust to taste
Instructions
- Start by brewing your double (or triple strength) coffee with hot water and putting it in the fridge for at least 30 minutes to cool down.300 millilitre double-strength brewed coffee
- Meanwhile, remove the ice from the ice cube tray and bash the cubes slightly smaller in a plastic bag or in a folded kitchen towel using a rolling pin. If you are not yet ready for serving, place the bashed ice back in the freezer until needed.1 handful ice cubes
- Add the condensed milk to the cooled black coffee and stir through.4-6 tablespoons condensed milk
- Fill the rest of the glass up with lots of ice and serve with a straw and a tall spoon for stirring.
Nutrition
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