Vietnamese Whipped Coffee Easy Authentic Recipe Guide

Remember the Dalgona coffee craze that took over the internet? If you loved that fluffy, cloud-like coffee, get ready for the ultimate upgrade. You’re likely searching for a way to make that whipped coffee experience even richer and more satisfying.

Vietnamese Whipped Coffee is a creamy coffee drink made by whipping instant coffee, sugar, and hot water into a thick foam, then serving it over milk mixed with sweetened condensed milk. It combines the viral Dalgona coffee technique with the rich, sweet flavor profile of traditional Vietnamese iced coffee, known as Cà Phê Sữa Đá. The result is a perfectly balanced and indulgent treat.

Drawing from a tested and approved recipe, this guide will show you how to master this delicious drink. You’ll discover the simple steps, essential tips, and fun variations to create a café-quality coffee at home. Get ready to elevate your coffee game with this simple yet impressive recipe.

What is Vietnamese Whipped Coffee and Why is it So Good?

Vietnamese Whipped Coffee is a modern, viral spin on a classic flavor profile. At its core, it’s a fusion drink that takes the best of two worlds: the incredibly fluffy, creamy foam from Dalgona coffee and the bold, sweet, and rich taste of traditional Vietnamese coffee. The magic comes from one key ingredient that sets it apart from its Korean predecessor: sweetened condensed milk. While Dalgona coffee is simply whipped coffee foam served over plain milk, this version involves stirring sweetened condensed milk into the milk base first. This simple addition completely transforms the drink, giving it that authentic, indulgent flavor characteristic of Vietnamese Cà Phê Sữa Đá. The result is a multi-layered experience—a strong, slightly bitter foam on top that gradually melts into a sweet, creamy, and refreshing milk base below. It’s an easy-to-make indulgence that looks as amazing as it tastes.

7 Steps & Variations for the Perfect Vietnamese Whipped Coffee

Making the perfect Vietnamese Whipped Coffee is simpler than it looks, and it all comes down to the right ingredients, tools, and techniques. This comprehensive guide will walk you through everything you need to know, from the authentic core recipe to exciting variations for any mood or dietary need. We’ll cover how to make it iced, hot, or even vegan. Plus, we’ll explore what to do if you don’t have instant coffee, list the essential tools for a perfect whip, and provide expert solutions for common troubleshooting issues. By following these proven steps, you’ll be crafting this delicious coffee foam like a pro in no time.

1. The Core Recipe: How to Make Authentic Vietnamese Whipped Coffee

Pin this easy recipe to your ‘Coffee Lovers’ board!

Ingredients

• Instant Coffee: 2 tablespoons (a dark roast espresso powder works best for a strong flavor)
• Granulated Sugar: 2 tablespoons (white or brown sugar)
• Hot Water: 2 tablespoons (must be boiling or very hot to dissolve granules)
• Milk of Choice: 3/4 cup (whole milk provides the best creaminess)
• Sweetened Condensed Milk: 1-2 tablespoons, to taste
• Ice Cubes (for the iced version)

Instructions

1. Prepare the Milk Base: In your serving glass, combine the milk and sweetened condensed milk. Stir well until fully incorporated. If making an iced version, add ice cubes now.
2. Combine Whip Ingredients: In a medium-sized mixing bowl, add the instant coffee, sugar, and hot water.
3. Whip to Perfection: Using a handheld electric mixer or a milk frother, whip the coffee mixture on medium-high speed. Continue for 2-5 minutes, or until the mixture becomes light, fluffy, and forms stiff peaks. You can also do this by hand with a whisk, but it will take 8-15 minutes of vigorous whisking.
4. Assemble the Drink: Gently spoon or pipe the whipped coffee foam on top of your prepared milk base.
5. Serve and Enjoy: Serve immediately. Stir the foam into the milk before drinking to combine the flavors.

Pro-Tip: The magic behind the stable foam is science! Sugar helps to stabilize the coffee emulsion, creating a thicker, longer-lasting whip. This process, a type of colloidal dispersion, is why using the correct ratio of sugar is key to achieving that perfect cloud-like texture.

2. Master the Iced Version: A Refreshing Twist

Save this for a perfect summer coffee treat!

What You Need

• Highball or Pint Glass: A tall, clear glass showcases the layers beautifully.
• Ingredients from Core Recipe: Instant coffee, sugar, hot water, milk, and sweetened condensed milk.
• Plenty of Ice Cubes: Use large cubes if possible, as they melt slower.

Steps

1. Chill Your Glass: For an extra-cold drink, place your serving glass in the freezer for 5-10 minutes before you begin.
2. Mix the Base: Pour the sweetened condensed milk into the bottom of the chilled glass. Add your milk of choice. Stir thoroughly to combine.
3. Add Ice: Fill the glass about 3/4 full with ice cubes. This creates a cold foundation for the foam.
4. Prepare the Whip: Follow Step 2 and Step 3 from the Core Recipe to create your coffee foam.
5. Layer and Serve: Gently spoon the finished whipped coffee foam over the iced milk. The cold milk will help the foam hold its shape longer. Serve with a straw.

Pro-Tip: To prevent your drink from becoming watered down, try making coffee ice cubes. Simply brew some strong coffee (or dissolve instant coffee in water), let it cool, and freeze it in an ice cube tray.

3. Create a Cozy Hot Version for Chilly Mornings

The perfect cozy coffee recipe to save for fall!

What You Need

• Ceramic Mug: A thick-walled mug will retain heat better.
• Ingredients from Core Recipe: Instant coffee, sugar, hot water, milk, sweetened condensed milk.
• Optional Garnish: A sprinkle of cinnamon or cocoa powder.

Steps

1. Heat the Milk: In a small saucepan over medium heat or in the microwave, gently heat your milk and sweetened condensed milk. Stir occasionally until it’s hot but not boiling (about 150°F / 65°C). Pour into your mug.
2. Prepare the Whip: While the milk is heating, follow Step 2 and Step 3 from the Core Recipe to create your coffee foam in a separate bowl.
3. Layer Gently: Carefully spoon the whipped coffee foam on top of the hot milk. Because the milk is hot, the foam will slowly melt into it, creating a delicious creamy layer.
4. Garnish and Serve: If desired, add a light dusting of cinnamon or cocoa powder on top. Serve immediately and enjoy the warm, cozy treat.

Lesson Learned: Don’t overheat your milk! Boiling the milk can cause it to form a skin and will dissolve your beautiful foam almost instantly. Gentle heating is the key to a perfect layered hot coffee.

4. Make a Delicious Vegan Vietnamese Whipped Coffee

Pin this amazing vegan coffee hack for later!

What You Need

• Vegan Milk: 3/4 cup (Full-fat oat milk or soy milk work best for a creamy texture).
• Vegan Sweetener: 1-2 tablespoons of vegan condensed milk (made from coconut or oat milk) or 1 tablespoon of maple syrup.
• Whip Ingredients: 2 tablespoons instant coffee, 2 tablespoons coconut sugar or regular sugar, 2 tablespoons hot water.

Steps

1. Create the Vegan Base: In your serving glass, combine your plant-based milk with the vegan condensed milk or maple syrup. Stir well. Add ice if desired.
2. Prepare the Whip: In a mixing bowl, combine the instant coffee, sugar, and hot water.
3. Whip to Stiff Peaks: Using an electric mixer, whip the mixture for 2-5 minutes until light, fluffy, and stable. The structure will be identical to the dairy version.
4. Assemble and Enjoy: Spoon the foam over your prepared vegan milk base and serve.

Pro-Tip: For the richest flavor, use a “barista blend” of oat milk. These are formulated with a slightly higher fat content, which creates a creamier, more satisfying base that perfectly complements the strong coffee foam.

5. Try the “No Instant Coffee” Method

No instant coffee? No problem! Save this genius alternative.

What You Need

• Strong Coffee Concentrate: 2 tablespoons. To make this, use 1/4 cup of finely ground dark roast coffee and only 1/4 cup of boiling water. Brew using a Phin filter, AeroPress, or a Moka pot for best results. Let it cool slightly.
• Sugar: 2 tablespoons.
• Other ingredients: Milk and sweetened condensed milk as per the core recipe.

Steps

1. Brew the Concentrate: Make a very strong, concentrated coffee shot. The goal is to have as little water as possible for a potent flavor. A traditional Vietnamese Phin filter is perfect for this.
2. Combine and Whip: In a mixing bowl, combine the 2 tablespoons of hot coffee concentrate with the sugar. Whip immediately with an electric mixer. Note: This foam will be looser and less stiff than the instant coffee version. Whip for 3-5 minutes until it is frothy and has doubled in volume.
3. Assemble Your Drink: Prepare your milk base with condensed milk and ice as usual.
4. Top and Serve: Pour the frothy coffee mixture over your milk and serve immediately, as this version will deflate faster.

Pro-Tip: The reason instant coffee whips into stable peaks is due to the way it’s processed (spray drying), which creates a unique structure with low oil content. Brewed coffee contains more natural oils, which inhibit the creation of a super-stable foam. The result is still delicious, just more like a thick froth than a stiff whip.

6. Gather Your Essential Whipping Tools

Pin this guide to the best tools for perfect coffee every time!

Tools Required

• Best Option (Fast & Easy): Handheld Electric Mixer. Using a single whisk attachment on a hand mixer is the gold standard. It creates stiff, glossy peaks in 2-3 minutes with minimal effort.
• Good Option (Very Common): Handheld Milk Frother. A battery-powered milk frother works very well. It may take slightly longer (3-5 minutes) and works best in a tall, narrow cup to contain the splatter.
• Powerful Option (For Batches): Stand Mixer. If you’re making a large batch for multiple people, the whisk attachment on a stand mixer is fantastic. Use a medium-high speed.
• Manual Option (A Good Workout): By Hand with a Whisk. This is the traditional method. It takes 8-15 minutes of continuous, vigorous whisking, but is incredibly rewarding.

Steps

1. Choose Your Tool: Select the tool you have available from the list above.
2. Select the Right Bowl: Use a bowl that is deep enough to prevent splattering, especially if using a hand mixer. A medium-sized glass or metal bowl is ideal.
3. Start on Low: Begin whisking on a low speed to combine the ingredients without splashing.
4. Increase Speed: Gradually increase the speed to medium-high and continue whipping until you achieve the desired stiff peaks.

Lesson Learned: While you can use a blender, it’s not recommended. A blender’s blades are designed to chop, not incorporate air. You’ll end up with a foamy liquid rather than the thick, scoopable whip you’re looking for. Stick to a whisking tool!

7. Troubleshooting: Fix Common Whipped Coffee Problems

Coffee fail? Pin these solutions to save your morning brew!

What You Need

• Patience and the Right Ingredients: Most problems can be solved with a small adjustment.
• A Ratios Guide: Remember the 1:1:1 ratio of instant coffee : sugar : hot water.

Steps

1. Problem: My coffee isn’t whipping and is staying liquid.
   • Solution: You are likely using regular ground coffee, not instant. The recipe requires the specific properties of instant coffee granules to create a stable foam. Switch to any brand of instant coffee or espresso powder.
2. Problem: My foam is gritty.
   • Solution: Your sugar hasn’t fully dissolved. Make sure your water is very hot (boiling is best) when you combine the ingredients. This will help dissolve both the coffee and sugar granules for a smooth texture.
3. Problem: My foam whipped up but then deflated quickly.
   • Solution: You probably didn’t use enough sugar or didn’t whip it long enough. Sugar is crucial for stabilizing the foam. Make sure you are using an equal amount of sugar to coffee. Keep whipping until the foam forms “stiff peaks” – when you lift the whisk out, the peak should hold its shape without flopping over.
4. Problem: My coffee tastes too bitter.
   • Solution: Choose a high-quality instant coffee, as some cheaper brands can be more bitter. You can also add a tiny drop of vanilla extract to the whip mixture to mellow the flavor, or simply add a bit more sweetened condensed milk to your milk base.

Pro-Tip: If your whip seems to be taking forever, try placing your mixing bowl in the freezer for 10 minutes beforehand. A cold bowl can sometimes help the emulsion form faster and create a more stable structure.

Key Takeaways

• The “Vietnamese” Twist is Key: The crucial difference from standard Dalgona coffee is the addition of sweetened condensed milk to the milk base, which provides the authentic, rich sweetness of traditional Vietnamese coffee.

• Use Instant Coffee for Best Results: For the thickest, most stable foam, you must use instant coffee. The 1:1:1 ratio of instant coffee, sugar, and very hot water is the magic formula.

• An Electric Mixer is Your Best Friend: While you can whisk by hand, a handheld electric mixer or milk frother will create perfect stiff peaks in under 5 minutes with much less effort.

• Don’t Skimp on the Sugar: Sugar is not just for sweetness; it’s a critical stabilizer for the foam. Using the correct amount ensures your whip won’t deflate immediately.

• Serve Immediately for Best Texture: Whether you make it hot or iced, whipped coffee is best enjoyed right after it’s made to experience the perfect contrast between the fluffy foam and the creamy milk.

FAQs About vietnamese whipped coffee

What’s the difference between Vietnamese whipped coffee and Dalgona coffee?

The main difference is the addition of sweetened condensed milk in the base. Both use the same whipped coffee foam technique. However, Vietnamese whipped coffee stirs condensed milk into the milk before topping it with foam, recreating the classic sweet and creamy flavor of Vietnamese iced coffee (Cà Phê Sữa Đá), while Dalgona is typically just foam over plain milk.

Can you make whipped coffee with regular ground coffee?

No, you cannot achieve the same thick, stable whip with regular ground coffee. The recipe relies on the properties of spray-dried instant coffee. You can create a tasty froth using a very strong brewed coffee concentrate, as detailed in the guide above, but it will be much looser and will deflate more quickly than the foam made with instant coffee.

Why won’t my whipped coffee get thick?

The most common reason is using the wrong type of coffee or an incorrect ratio. You must use instant coffee, not ground coffee. Additionally, ensure you are using equal parts instant coffee, sugar, and hot water. Not using enough sugar will prevent the foam from stabilizing and achieving the desired thickness. Keep whipping until stiff peaks form.

Can I make whipped coffee ahead of time?

It’s best served fresh, but you can store the foam for a short time. The whipped coffee foam can be stored in an airtight container in the refrigerator for up to 2-3 hours. It may lose some of its volume, but you can often re-whip it for a few seconds with a frother to bring it back to life before serving.

What is the best kind of instant coffee to use?

A dark roast instant espresso powder will give you the richest flavor. Brands like Nescafé Clásico, Medaglia D’Oro, or Café Bustelo instant espresso are excellent choices because they provide a strong, robust coffee flavor that stands up well to the milk and sweetener. However, any brand of instant coffee will work for the whipping process.

How do I make whipped coffee less bitter?

Use a quality instant coffee and ensure your sugar ratio is correct. Some bitterness can come from lower-quality coffee brands. You can also add a very small drop of vanilla extract to the whipping mixture, which helps to round out the flavor and mellow any harsh notes without making it taste like vanilla.

Is Vietnamese whipped coffee served hot or cold?

It can be served either way, but it is most popularly served cold. The iced version is incredibly refreshing and allows the layers to stay distinct for longer. The hot version is a cozy, comforting drink where the foam slowly melts into the hot milk, creating a creamy, latte-like experience.

Can I use a sugar substitute for whipped coffee?

Yes, but with mixed results. Granulated sugar substitutes like erythritol or monk fruit can work, but they may not create a foam that is as thick or stable as one made with real sugar. Liquid sweeteners like stevia drops or maple syrup will not work, as the granular structure of sugar is key to building the foam’s structure.

How much caffeine is in Vietnamese whipped coffee?

The caffeine content is determined by the instant coffee you use. Typically, a serving made with 2 tablespoons of standard instant coffee will contain between 100-150 mg of caffeine. This is comparable to a strong 8-ounce cup of regular brewed coffee. Always check the packaging of your specific instant coffee for precise details.

What milk is best for Vietnamese whipped coffee?

Whole dairy milk provides the creamiest, most traditional taste. Its higher fat content complements the strong coffee flavor perfectly. For a non-dairy option, barista-blend oat milk is the best substitute as it offers a similar creaminess and a neutral flavor that allows the coffee and condensed milk notes to shine through.

Final Thoughts

You now have a complete, tested guide to creating the perfect Vietnamese Whipped Coffee at home. By combining the simple science of whipped coffee with the rich, unmistakable flavor of sweetened condensed milk, you can easily craft a drink that’s both visually stunning and incredibly delicious. This recipe isn’t just about following a trend; it’s about elevating it into something truly special.

Armed with the core recipe, key variations, and troubleshooting tips, you’re ready to impress yourself and anyone you share it with. This simple coffee concoction is proof that you don’t need fancy equipment or a barista license to enjoy a gourmet coffee experience.

What will you try first—the refreshing iced version or the cozy hot one? Let me know in the comments below

Last update on 2025-12-14 / Affiliate links / Images from Amazon Product Advertising API