Yes, authentic Vietnamese coffee typically contains sweetened condensed milk, which adds both creaminess and sweetness to the coffee. The condensed milk alone usually provides a notable sweetness.
How much sugar is in Vietnamese coffee?
If you add 30 ml (1 oz) of condensed milk to your Vietnamese coffee, you will end up with around 15 grams of sugar. For those who are wondering about calories, here you can see the calorie content for different types of Vietnamese coffee.
How to add condensed milk to Vietnamese coffee?
Sweet condensed milk is added to the bottom of the cup or the glass before brewing. Then, you will place a Vietnamese phin filter on the top of the same cup or glass and let the coffee drop on the condensed milk.
The warmth of the coffee will allow you to mix it with the condensed milk at the bottom smoothly. Simply stir everything, and you have authentic hot Vietnamese coffee.
💡 Discover what type of coffee beans you should use for Vietnamese coffee.
How much condensed milk should you add?
Around 20 ml (1 to 2 tablespoons) of condensed milk is enough to provide enough sweetness and perfectly balance the strength and flavors of Robusta coffee beans.
Other popular flavor enhancers for Vietnamese coffee
Along with sweet condensed milk, you can also find different flavor enhancers like egg, coconut milk, heavy cream, salt, and even avocado.
Vietnamese coffee is one of the most versatile brews with many different types. For that reason, it is not surprising that you can find different and unique ingredients in this coffee.
Final thoughts
Vietnamese coffee is famous for its delectable sweetness and creamy texture. The main reason behind this charm is sweetened condensed milk. If you’re keeping tabs on your sugar intake, be mindful of the approximate 15 grams of sugar present in an ounce of condensed milk.
For those who are looking for a sugar-free option, you can prepare hot black or iced black Vietnamese coffee. Both of these variations are plain Robusta coffee without any enhancements. The only difference is that in the hot version, you don’t add any ice.
My journey through renowned bars and coffee shops over five years, as a barista, coffee aficionado, and former bartender, has honed my pursuit for the perfect cup. My passion for coffee isn’t just about the brew—it’s about sharing the knowledge and insights I’ve gleaned along the way.
