Though Vietnamese coffee is traditionally made with sweet, condensed milk, we here at Nguyen Coffee Supply recognize that not everyone wants or is able to consume animal products — especially dairy. That’s why Sahra Nguyen, our founder, came up with a delicious alternative to make Vietnamese coffee without condensed milk.
“I love the concept of expanding the idea of Vietnamese coffee beyond just being the beverage with condensed milk,” Sahra says. “Vietnamese coffee should be enjoyable in all brewing methods and in all different coffee styles. We should totally encourage people to enjoy their coffee black or with any of their preferred milk alternatives.” Sahra recommends that if you’re adding creamers, milk, almond milk, oat, soy, or coconut milk to your coffee, the nutty profiles from the robusta beans found in both the Loyalty and Truegrit blends are your best bet.
Here's our recipe for vegan condensed milk using coconut milk, which we used at our Cafe Phin pop-ups:
Tools: Scale and electric kettle.
- 14 oz can of coconut milk
- 6.5 tablespoons of simple syrup
- 2-4 oz Vietnamese coffee
- To make simple syrup, combine equal parts sugar and hot water, and stir until sugar is completely dissolved. Let cool.
- Mix 6.5 tablespoons of simple syrup with a 14 oz can of coconut milk.
- Add 0.5 ounces of your newly made vegan condensed milk to a cup or coffee mug (store the rest in the fridge).
- Brew Vietnamese coffee over the cup using aphin. (Need a phin kit? Purchase your phin kit here.)
- Stir, add ice, and enjoy!
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