Preparation Steps

• Pour the sweetened condensed milk into the bottom of an 8–10 oz glass and stir in the vanilla extract until smooth. Set the glass aside near your brewing station.
• If using a phin (Vietnamese drip filter), remove the top perforated screen and add the coarsely ground coffee. Tamp the grounds gently with the press so they sit level but not tightly compacted.
• Place the phin over the prepared glass. Pour about 1 tablespoon of the hot water to just wet the grounds and let them bloom for 30 seconds — this opens the flavors and slows the drip for a richer cup.
• Screw the screen on (if your phin has a screw) and slowly pour the remaining hot water to the top. Cover and allow the coffee to drip through; the total brew time should be about 4–6 minutes. If it finishes much faster, the grind is too coarse; if much slower, grind is too fine.
• When brewing is complete, remove the phin and use a spoon to vigorously stir the hot coffee into the condensed milk mixture until fully combined and slightly frothy.
• Fill a serving glass with crushed ice (or a cup of ice), then pour the sweetened coffee over the ice. Give the drink one final gentle stir and serve immediately.