Vietnamese Yogurt Coffee Recipe

Flavor and Tasting Notes

Vietnamese yogurt coffee (cà phê sữa chua) is a refreshing interplay of tangy, creamy yogurt and robust coffee. The yogurt, often made from fermented condensed milk, brings a tart sweetness reminiscent of frozen yogurt. When layered with dark coffee and ice, the drink tastes like a caffeinated parfait - creamy, slightly sour and balanced by bitter chocolate notes from the coffee.

Preparation and Recipe

1. Prepare yogurt base: Add 100 ml thick, sweetened yogurt (or Greek yogurt mixed with 1 tablespoon condensed milk) to a glass.
2. Brew coffee: Brew 60 ml of strong Vietnamese coffee using a phin filter and let it cool slightly.
3. Assemble: Fill the glass containing yogurt with ice cubes. Slowly pour the cooled coffee over the back of a spoon so it layers on top.
4. Serve: Garnish with a drizzle of honey or fruit (e.g., jackfruit or mango pieces) if desired. Stir before drinking to combine the layers.

Dialing in and Troubleshooting

• Use thick yogurt to prevent it from mixing too quickly with the coffee.
• Balance sweetness by adjusting the amount of condensed milk mixed into the yogurt.
• Chill all ingredients to keep the layers distinct.
• For a smoother texture, blend yogurt and ice into a frappé before adding coffee.

History and Culture

Yogurt coffee is a more recent creation in Vietnam’s innovative café scene. Building on the popularity of condensed milk coffee, cafés began pairing tangy yogurt with coffee to offer a lighter, probiotic-rich alternative. The drink reflects Vietnam’s versatility and the influence of yogurt in Vietnamese desserts. Although not as storied as egg coffee, it has quickly become a hit among younger consumers.

Editor's Take

Practical Detail

Common Questions

Sources and Further Reading