it’s fall, and you need this pumpkin vietnamese iced coffee (cà phê sữa đá)!

pumpkin vietnamese iced coffee (cà phê sữa đá)

i love a strong vietnamese iced coffee! because it's fall and that means i am exponentially consuming more pumpkin, i decided to give one of my favorite drinks a fall twist without overpowering the bold coffee flavors!
Prep Time 10 mins
Servings 1 drink



  • 2 tbsp ground coffee
  • ½ cup boiling water


  • 2 tbsp condensed milk
  • 1 tbsp pumpkin puree
  • tsp pumpkin spice
  • ¾ – 1 cup ice


make coffee

  • bloom coffee: add ground coffee to a phin filter, place on top of a cup, and pour 1 tbsp of boiling water. let it bloom for 30 secs to 1 min.
  • brew the coffee: add remaining boiling water.

prepare drink

  • using a whisk, mix condensed milk, pumpkin puree, & pumpkin spice in a small bowl.
  • pour condensed milk mixture into the coffee cup and whisk until well incorporated.
  • add ice.


special equipment

  • phin filter: this tool is a necessity when making vietnamese egg coffee. it’s also portable, so it’s perfect to bring with you when traveling.
  • whisk: this one is perfect for mixing the condensed milk and pumpkin puree / spice together.


  • how do i use a phin filter? both nam coffee & nguyen coffee supply have great how-to articles on the phin filter.
  • what vietnamese coffee brand would you recommend? my current favorite is nam coffee. their coffee is bold and rich in flavor.
  • can i use regular coffee or coffee i have on hand? yes, you can; however, i have found the coffee is generally is not as bold as vietnamese coffee.

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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