RECIPES
Irish Coffee
Vietnamese Irish Coffee
Published MAR 9, 2026
PREP TIME
7 min
CATEGORY
cocktails
A Vietnamese Irish coffee swaps brewed filter coffee for hot phin-brewed robusta, sweetens it with condensed milk instead of brown sugar, and floats lightly whipped cream on top. The whiskey stays the same, the coffee underneath does the heavy lifting.
Need coffee for this recipe?
Our Signature Coffee →INGREDIENTS
- 120 ml brewed Vietnamese coffee (hot, brewed from 20 g via phin)
- 45 ml Irish whiskey
- 1 tbsp condensed milk
- Lightly whipped cream (to float on top)
- Phin filter
HOW TO MAKE IT
- 1Brew strong Vietnamese coffee with the phin (20 g). Top up with a little hot water to about 120 ml if you'd like a longer drink.
- 2Add condensed milk to a warm glass mug and stir in the hot coffee.
- 3Pour in the Irish whiskey and stir gently.
- 4Whip the cream lightly until it just thickens (still pourable).
- 5Pour the cream over the back of a spoon so it floats on top.
- 6Don't stir - drink the coffee through the cream.
- 7Enjoy the warmth!
