Vietnamese Iced Coffee

Jessica Elliott Dennison/Tin Can Magic

Of all the canned goods out there, sweetened condensed milk might be our favorite. It’s basically milk with the water content removed and sugar added back in, and it’s the secret to making this Vietnamese iced coffee, or cà phê đá, from Jessica Elliott Dennison’s Tin Can Magic.

“This isn’t a recipe as such,” Dennison writes, “but more of a guide for you to play around with the quantities of coffee and condensed milk to your taste. All I would recommend is to choose a coffee that’s pretty strong, to balance the sweetness of the condensed milk.”

Not a coffee drinker? Swap in chai or strongly brewed black tea, and say hello to your new summer sipper.

Recipe excerpted with permission from Tin Can Magic by Jessica Elliott Dennison published by Hardie Grant Books, February 2020.

Cold Brew Ice Pops


4 cups freshly brewed coffee (ideally quite strong), cooled

Ice, as needed

Milk, as needed

One 14-ounce can sweetened condensed milk


1. Divide the coffee among four glasses, top with ice and milk (if desired), then stir in a spoonful of sweetened condensed milk. Taste, adding more condensed milk if desired.

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