Strongly brewed iced coffee sweetened with matcha infused condensed milk. This Vietnamese Style Iced Matcha Coffee is easy to make and so perfect for hot summer mornings.
Hi! This is Andrea from Cooking with a Wallflower, and this month, I’m back to share with you a brand new recipe.
This past month has been so busy for me. I feel like I’ve been all over the place trying to get things done. And since I’ve been running on less sleep than usual, I really need a pick me up to keep me going throughout the day.
Have you had Vietnamese iced coffee before? It’s coffee ground brewed with hot water through a filter coffee press called a phin filter. It’s pretty simple to use and produces your coffee very quickly. However, if you don’t have one, you can just brew a cup of strong coffee however you normally brew coffee. Whisk matcha powder and condensed milk together. Mix the matcha condensed milk with the coffee and pour it over a tall glass filled with ice.
The combination of matcha and strong brewed coffee is perfect for when you need a pick me up. And if you’ve never sweetened your coffee with condensed milk, it’s just slightly sweet and you can add more if you like.
To make this Vietnamese style Iced Matcha Coffee, add two tablespoons of ground coffee into the phin filter. Place the phin filter over a glass. Pour half of hot boiling water over the coffee grounds to allow it to bloom. Then pour the rest of the boiling water into the phin filter. Allow the coffee to drip for about 5 minutes. Alternatively, you can just use about a cup of hot strongly brewed coffee if you don’t have a phin filter.
In a small bowl, whisk together matcha powder and condensed milk until the matcha powder is completely incorporated.
Pour the condensed milk into the bottom of a tall glass. Then fill the glass with ice.
Once the coffee finishes dripping, remove the phin filter and discard the coffee grounds. Pour the hot coffee over the ice.
Mix the coffee with the matcha condensed milk until well incorporated.
Serve the Vietnamese style iced matcha coffee immediately.
Enjoy!
Andrea
- 2 tablespoons ground coffee
- 1 cup boiling water
- 1 teaspoon matcha powder
- 3 tablespoons condensed milk
- Ice
- Add two tablespoons of ground coffee into the phin filter. Place the phin filter over a glass. Pour half of hot boiling water over the coffee grounds to allow it to bloom. Then pour the rest of the boiling water into the phin filter. Allow the coffee to drip for about 5 minutes. Alternatively, you can just use about a cup of hot strongly brewed coffee if you don’t have a phin filter.
- In a small bowl, whisk together matcha powder and condensed milk until the matcha powder is completely incorporated.
- Pour the condensed milk into the bottom of a tall glass. Then fill the glass with ice.
- Once the coffee finishes dripping, remove the phin filter and discard the coffee grounds. Pour the hot coffee over the ice.
- Mix the coffee with the matcha condensed milk until well incorporated.
- Serve the Vietnamese style iced matcha coffee immediately.
