Vietnamese Iced Coffee | Cafe Sua Da

A simple, lightly sweet and strong cold coffee, made Vietnamese style…




I was hoping I could be back to this space as soon as I could after the Eid holidays. But the Almighty had His own set of plans. We had a relaxed Eid, Alhamdulillah. On the first day, HD’s friend circle organized a bus trip, which meant that the ladies didn’t have to cook lunch or dinner on that day. This time too, we couldn’t go to the Eidgah since there was so much confusion, so we showered, dressed up and prayed as a family at home. Then we went to my ammayi’s (D’s sister) house with chicken cutlets that I prepped and my SIL helped finish off.  We polished off with some ela ada along with a cup of milky chai in the morning, Then it was time for the trip, which was Alhamdulillah, good. Of course, they asked us to get some snackies, so I baked the chocolate buttermilk cake and the condensed milk cake, both which are the best when it comes to catering to a bigger crowd. It was extremely hot so staying out was really tiring, though it was nice just to sit and talk to the ladies without much thought. We reached back at night and immediately hit bed.


On the second day of Eid, we did a trip to Jebel Jais, hoping to go on the sledder. Unfortunately, the queue towards the mountains were too long and we were sure we wouldn’t be able to catch up, so instead we went up the Wadi Bih Dam and planned some other activities. However, that is where all the commotion started. I sprained my left leg really bad while trying to come down. I just couldn’t move it from there. Somehow, we went to the hospital and after the initial X-rays, found that there is a little bone crack in the ankle. To keep the story short, I am currently in a cast to help the swelling go down, after which I will have to wear a plaster for at least four weeks to let the fracture heal. It reminded me of the time when I had my last cast, just months after I had begun this blog. Hehe… Just that now the girls are grown up and I don’t have umma for support, it is a mixed bag of feelings. I am not someone who is used to being glued to one place, so maybe it is just the way it has to be… Alhamdulillah ala kulli haal… 🙂




I really didn’t want to sound like a sob story, but then apologies for having to start the post this way. 😀 There ware so many things I had planned over the Eid holidays but like Allah himself says:

“And they planned, but Allah planned. And Allah is the best of planners.” (Surah Aal Imran: 54)

Even though He means the disbelievers, we can always point it towards our life too. Many a times, nothing happens as per our plans. It is always as per His plans. 🙂


Coming to today’s recipe, since it is getting really hot here and all that I wish for at times is something cold. I found this recipe as I was searching for a recipe to make Spanish latte for Rasha. She loves Spanish latte and that is all that she drinks when we go into a cafe. I somehow don’t seem to get a grip of that sickeningly sweet coffee drink, but InShaAllah, I hope to shoot it soon, before I forget about it. Hehe… The Vietnamese edition of the cold coffee is just black coffee brewed as per your liking and condensed milk. That’s it! Due to the density difference in both the liquids – let’s talk some physics here! 😉 – the drink looks really pretty. Before enjoying it, stir it with the straw just to distribute the sweetness. I used my perculator to make my coffee, but originally, the coffee is made using a manual drip coffee kettle, very similar to the ones that you can see in K-dramas. 😀 If you are someone who enjoys cold coffee drinks that are just sweet, then this one is for you… If you do love coffee based desserts, that I am sure you would love the Affogatto… Off to this super simple recipe…





Vietnamese Iced Coffee | Cafe Sua Da

Course Drinks
Cuisine South Asian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Author Rafeeda AR


  • 2 cups brewed coffee strong or medium as per liking, cooled
  • 1/2 cup condensed milk adjusted to sweetness
  • Ice as needed


  • Divide the condensed milk at the bottom of two tall glasses.
  • Pour the coffee equally over the condensed milk. Top with ice and serve immediately.


Since the only source of sweetness is the condensed milk, adjust the coffee strength accordingly. 


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