5 Ways to Upgrade Your Iced Coffee

Last updated: November 2026

The quick answer: The easiest way to upgrade your iced coffee is to start with a strong, bold base, like Vietnamese coffee brewed in a phin filter, and add one standout ingredient: coconut milk, ube, pandan, strawberry milk, or matcha cream foam. Each recipe below makes one drink, uses 2 to 4 ounces of coffee, and takes about 10 minutes (most of that is brew time).

If you're reading this, it may come as no surprise that we're big fans of Vietnamese iced coffee. It started in Vietnamese coffee shops and on street corners and has become one of the most loved coffee drinks in the world. Below, we'll cover the base first, then five easy variations that each add just a few ingredients.

The 5 upgrades at a glance

The base: Vietnamese coffee

Brewing coffee with a phin filter and adding ice is a delicious way to enjoy coffee any day, and it's the base for a whole range of coffee drinks. A phin produces a small, strong, concentrated brew, which is why phin coffee is often called a style of Vietnamese espresso. That concentration is exactly what lets it stand up to milk, ice and bold flavors.

For the best results, use coffee grown in Vietnam. We recommend 100% robusta (Truegrit) or a 50/50 robusta-arabica blend (Loyalty). Vietnam is the world's largest producer of robusta and the second-largest coffee producer overall, behind Brazil. Robusta has a deep, bold flavor with notes of chocolate and nuts, which pairs naturally with every recipe in this guide.

There are two ways to brew the base:

• Hot, then iced: brew as you normally would, then add ice. Simple and straightforward.
• Over ice: fill your glass or decanter with ice first, then set the phin on top so the coffee drips straight onto the ice and chills as it brews.

The classic Vietnamese iced coffee (cà phê sữa đá), made by adding sweetened condensed milk to phin coffee, is already a perfect drink. But as coffee lovers, we can't help shaking things up. Here are five ways to do it.

1. Coconut Iced Coffee

If you love the creaminess of Vietnamese iced coffee, start here. Coconut milk pairs beautifully with the nutty, chocolatey notes of robusta, and together with condensed milk the texture is velvety and, dare we say, irresistible.

Pro tip: use a tall glass so you can see the layers.

Ingredients (makes 1 drink):

• 2 oz Vietnamese coffee (we like Truegrit or Loyalty)
• 1.5 oz canned coconut milk (canned is creamier and thicker than carton, and it's the real secret to this recipe)
• 1.5 oz milk of choice
• 1.5 tbsp sweetened condensed milk
• Ice as needed

Instructions:

1. Brew coffee with a phin filter (or pull a double shot of espresso) and set it aside.
2. Add condensed milk to a tall glass.
3. Pour the coconut milk into a pitcher and whisk for about 15 seconds.
4. Pour the coconut milk into the center of the glass, on top of the condensed milk.
5. Add milk, again aiming at the center. Stir well.
6. Fill the glass with ice, one cube at a time.
7. Pour the coffee over the top. Garnish with coconut shavings if you like, and enjoy.

No canned coconut milk? Powdered coconut milk works too: use double the usual powder-to-water ratio for a creamy, canned-style milk.

Short on time? Our ready-to-drink Vietnamese Coffee: Coconut Latte gives you the same pairing in a can.

2. Ube Latte

Ube is a purple yam native to Southeast Asia with a deep, vibrant color and a sweet taste similar to sweet potato. It's a beloved dessert ingredient, especially in Filipino cuisine. Its sweetness and silky texture make it a natural fit for iced coffee, and it can even stand in for condensed milk.

Ingredients (makes 1 drink):

• 1 oz ube mix (recipe below)
• 2 oz milk of choice
• 3 to 4 oz brewed Vietnamese coffee
• Ice as needed

Instructions:

1. Add the ube mix to a tall glass.
2. Add milk, aiming at the center of the glass.
3. Fill the glass with ice.
4. Pour your phin-brewed coffee over the ice and enjoy.

To make the ube mix: combine ½ can of unsweetened coconut milk (about 7 fl oz), 2 tsp ube extract, 3 oz simple syrup and ¼ tsp vanilla extract. It keeps in the fridge and makes multiple servings.

Paired with bold robusta, sweet and silky ube makes a drink that's flavorful without being too sweet.

3. Pandan Latte

Pandan is a tropical plant grown widely across Southeast and South Asia. Its leaves add a rich green color and a fragrant, floral, vanilla-like flavor to many dishes. Sweetened pandan paste is the easiest way to bring it into your iced coffee, and this is the least sweet of the five recipes.

Ingredients (makes 1 drink):

• 2 oz ground robusta coffee (Truegrit highly recommended)
• 2 to 4 oz milk of choice (less milk makes a thicker drink)
• ¼ tsp pandan paste
• ¼ tsp honey
• ¼ tsp water
• Ice as needed

Instructions:

1. Brew 2 to 3 oz of coffee using a phin filter.
2. In a tall glass, mix the pandan paste, honey and water. Stir vigorously for 10 seconds.
3. Add ice and milk.
4. Pour in the coffee, stir gently and enjoy.

You'll find pandan paste at most Asian markets, or online.

4. Strawberry Milk Latte

Flavored milk and coffee go hand in hand. Strawberry milk is a staple across much of Asia, from Japan to Korea, and it's not just for kids. It's fruity, pink, a little nostalgic, and the sweetest upgrade on this list.

Ingredients (makes 1 drink):

• 0.5 to 1 oz sweetened condensed milk
• 2 tbsp strawberry milk powder (we use Nesquik)
• 2 oz milk of choice (dairy, coconut or cashew work best here)
• 3 to 4 oz phin-brewed coffee
• Ice

Instructions:

1. Brew your coffee and set it aside.
2. Pour condensed milk into a tall glass and add 1 tbsp of the milk.
3. Add the strawberry milk powder and stir well.
4. Fill the glass with ice, then add the rest of the milk.
5. Pour the coffee over the ice, stir and enjoy.

Have ready-made strawberry milk? Use 2 oz of it instead of the powder and milk. Many Korean and Japanese brands are easy to find in U.S. Asian markets.

5. Matcha Cream Latte

Matcha is finely ground green tea made from shade-grown leaves. Shading the plants before harvest deepens their green color and boosts caffeine and L-theanine. Whipped into a sweet cream foam, matcha adds an earthy, grassy layer that sits beautifully on top of chocolatey robusta.

Ingredients (makes 1 drink):

• 2 to 4 oz Vietnamese coffee (Loyalty recommended)
• 2 oz milk of choice (almond milk complements matcha well)
• 2 tsp matcha
• 1 tsp sugar or sweetener of choice
• 1 oz heavy whipping cream
• Ice as needed

Instructions:

1. Add a splash of the milk to a bowl and sift the matcha into it.
2. Add the sugar and whipping cream, and whisk for about 2 minutes until foamy.
3. Brew your coffee using a phin filter.
4. Add ice, coffee and milk to your glass, in that order.
5. Spoon the matcha cream foam on top, stir and enjoy.

Heads up: with both coffee and matcha, this is the most caffeinated drink on the list, so treat it like a double. For drinking, ceremonial-grade matcha tastes smoother; culinary grade works but is grassier and better suited to baking.

Tips for any iced coffee upgrade

• Plant-based milk: choose frothier options like oat, cashew or coconut, since iced coffee relies heavily on texture.
• No condensed milk? Sweetened condensed milk can be swapped for simple syrup.
• Sugar-free: liquid stevia is the easiest to mix into cold drinks. Strength varies by brand, so check the label for its sugar equivalent.
• No phin? Phin coffee is ideal, but any strong, bold coffee or espresso will work.

Frequently asked questions

What is the best coffee for iced coffee drinks?

A bold, concentrated coffee that won't get washed out by milk and melting ice. Vietnamese robusta is ideal because of its deep, chocolatey flavor and strength. Try Truegrit (100% robusta) for maximum boldness or Loyalty (robusta-arabica blend) for a smoother cup.

Do I need a phin filter to make these recipes?

No. A phin filter is the traditional Vietnamese method and gives the best results, but a double shot of espresso or a strong cold brew concentrate also works.

What is Vietnamese iced coffee?

Vietnamese iced coffee, or cà phê sữa đá, is strong phin-brewed coffee, traditionally robusta, served over ice with sweetened condensed milk. It's the starting point for every recipe on this page.

Which of these iced coffee recipes is the least sweet?

The Pandan Latte, which uses just ¼ teaspoon of honey. The Strawberry Milk Latte is the sweetest.

Can I make these recipes dairy-free?

Yes. Use oat, cashew or coconut milk, and replace condensed milk with simple syrup. The Ube Latte is already built on coconut milk.

Can I enjoy these drinks when it's cold out?

Absolutely. Iced coffee isn't just a summer thing. You can also skip the ice and use steamed milk for a warm version of the coconut, ube or pandan drinks.

Keep experimenting

There's no single right way to make iced coffee. Once you've mastered these five, start creating your own. For more inspiration, try our Vietnamese Eggnog Coffee, Pumpkin Milk Latte, Blueberry Iced Latte and Mexican Chocolate Coffee, or browse all of our Vietnamese coffee drink recipes.