Tangy, creamy, and delightfully unique — Vietnamese Yogurt Coffee (Cà Phê Sữa Chua) is a refreshing drink that blends the boldness of robusta coffee with the smooth, slightly tart flavor of plain yogurt and the sweetness of condensed milk. It’s an unusual pairing that works surprisingly well, offering a balanced taste and silky texture.

This drink is popular in Vietnam, especially on warm days, and is often served in cafés as a dessert-like treat.

Ingredients (Serves 1–2 cups)

• 1 cup strong brewed Vietnamese robusta coffee (best made with a phin filter)

• 3–4 tablespoons plain yogurt (unsweetened for the perfect tang)

• 2 tablespoons sweetened condensed milk

Tip: Use full-fat yogurt for a richer texture. If you want extra creaminess, Greek yogurt works beautifully.

Instructions

Step 1 – Brew the Coffee

1. Add 2–3 tablespoons of ground robusta coffee into your phin filter.

2. Place the phin over a mug or heatproof glass.

3. Pour a small amount of hot water (90–95°C / 194–203°F) to bloom the coffee for 20–30 seconds.

4. Slowly fill the phin with hot water and let it drip for 4–5 minutes.

5. You’ll get a strong, aromatic coffee base.

Step 2 – Prepare the Yogurt Layer

1. In a serving glass, spoon in the plain yogurt.

2. Add the sweetened condensed milk on top of the yogurt.

3. Lightly swirl for a marbled effect or leave layered for visual contrast.

Step 3 – Assemble & Serve

1. Gently pour the freshly brewed coffee over the yogurt and condensed milk layer.

2. For iced yogurt coffee, add ice cubes before pouring in the coffee.

3. Stir before drinking to combine the flavors, or sip as-is to experience each layer separately.

Serving Suggestions

• Iced Version: Perfect for a refreshing afternoon drink.

• Dessert-Style: Top with granola or crushed cookies for a coffee parfait.

• Fruity Twist: Add a few slices of banana or mango for extra sweetness.