Cà Phê Sữa Nóng (Vietnamese Hot Milk Coffee)
Origin: Vietnam | Prep: 2 minutes | Brew: 5-7 minutes
About This Brew
Cà Phê Sữa Nóng is the warm, comforting sibling of the famous iced version: the same phin-dripped Robusta and sweetened condensed milk, served hot and unhurried. In Vietnam's cooler northern mornings and during the brief highland winters, this is the cup of choice: a small, potent glass cradled in both hands while the coffee finishes its slow drip at the table.
Serving it hot brings the chocolate and toasted-nut notes of dark-roasted Robusta forward, while the condensed milk melts into a silky, dessert-like richness. It is intentionally small and strong (meant to be sipped, not gulped) and is often served sitting in a bowl of hot water to keep it warm while you wait for the last drops to fall.
Ingredients
- 2-3 tbsp Vietnamese dark-roast Robusta, ground for phin
- 2-3 tbsp sweetened condensed milk
- Near-boiling water (around 90-95°C)
Equipment Needed
- Vietnamese phin filter
- Small glass or cup
- Spoon
Instructions
- Spoon the condensed milk into a small heatproof glass.
- Set the phin on top of the glass and add the ground coffee, levelling it before adding the press.
- Bloom the grounds with a splash of hot water for 30 seconds.
- Top up with hot water, cover, and allow to drip for 4-6 minutes.
- Stir the hot coffee into the condensed milk until smooth.
- Serve immediately, optionally resting the glass in a bowl of hot water to retain heat.
Tags: Vietnam · Hot · Easy
