Unless you were living under a rock last summer, you’ll have noticed that the Dalgona coffee took over the internet. Tik Tok and Instagram were awash with videos of people (literally) whipping up this instant coffee sensation. Delicious as it is… Dalgona, we’re moving on. 2021 is the year of the Vietnamese coffee.

So, what is it?

Effectively, it’s really good-quality ground coffee that’s drip-filtered onto a layer of sweetened condensed milk. And it’s phenomenal. Enjoy hot or over ice in warmer weather.

The traditional way to make Vietnamese coffee is to use a drip filter called a phin. Vietnamese ground coffee is added to the phin and slowly drips through the filter, layering on top of the condensed milk. Add ice at the end for a cold coffee and stir in the condensed milk before you take a sip. There’s a really good guide to the traditional way of making it, here.
Scroll to the bottom for a super indulgent version of a Vietnamese coffee…


Little's Vietnamese coffee recipe

We’re going to show you how to make the cheat’s version with our premium instant coffee range, for a speedy at-home take on the original.

Serves: one
Takes: 5 minutes


Little’s Vietnamese coffee method:

  1. Add a teaspoon of sweetened condensed milk to the bottom of a glass. You can add up to three teaspoons if you prefer yours sweeter and creamier.
  2. Heap a teaspoon of our premium instant coffee into a separate jug and top with 200ml of boiling water. Stir and leave to cool slightly.
  3. Once slightly cooled, slowly pour the coffee over the condensed milk so it forms a layer in the glass. Keep pouring until the glass is three quarters full and top with ice if you’re going for the chilled version.
  4. Stir it up and enjoy!


Take your Vietnamese coffee a step further with Hanoi’s famous egg coffee. Sounds weird, but it’s like drinking a tiramisù and we’re sold on it as an after-dinner treat.

Egg yolk is whipped up with condensed milk and vanilla until light and frothy, then carefully spooned on top of strong coffee. For the Little’s cheat version, swap out freshly ground coffee for one of our premium instants – Ethiopian, Colombian, Italian or Brazilian if you want to go caffeine free.

Serves: two
Takes: 15-20 minutes


  • 2 free-range egg yolks
  • 75ml condensed milk
  • 1 tsp vanilla extract
  • 2-3 tsp Little’s premium instant coffee granules

Vietnamese egg coffee method:

  1. Put the egg yolks, condensed milk and vanilla extract into a bowl and whisk for at least 5 minutes or until light and frothy. It’ll be easier to do this with an electric whisk, but can be done by hand, too.
  2. In a separate jug, top your Little’s coffee with 100ml boiled water and stir until the coffee has dissolved.
  3. Pour your coffee into two tumblers, reserving around 10ml for later.
  4. Carefully scoop the egg mixture into the tumblers so it forms a layer on top of the coffee.
  5. Drizzle the remaining coffee on top, so it sinks through the egg mixture.
  6. Serve immediately and enjoy with spoons.

Tip: Biona makes a sweetened condensed coconut milk, buy from Ocado, if you wanted to make a dairy-free and delicious alternative, and Sainsbury’s stock this, too!