Easy Vietnamese Salted Coffee Recipe (Cà Phê Muối)
Tired of your same old morning coffee? I get it. Sometimes that regular cup of joe just doesn’t cut it.
You need something new, something that wakes up your taste buds.
Let me introduce you to Vietnamese Salted Coffee. It sounds weird, I know. But trust me, this simple drink is a game changer. It’s sweet, strong, and has a hint of salt that makes everything pop.
What is Vietnamese Salted Coffee?
This drink, called Cà Phê Muối in Vietnam, is exactly what it sounds like. It’s strong Vietnamese coffee topped with a creamy, salty foam.
The salt doesn’t make the coffee salty. It actually cuts the bitterness of the dark coffee and makes the sweet cream taste even better.
It’s the perfect balance of flavors in one glass.
What You’ll Need
Getting your ingredients ready makes everything go smoother. Here’s what you need for one serving.
| Ingredient | Amount |
|---|---|
| Strong Coffee | 4 oz (1/2 cup) |
| Sweetened Condensed Milk | 2 tablespoons |
| Heavy Cream | 2 tablespoons |
| Salt | 1 small pinch |
| Ice Cubes | As needed |
Tools for the Job
You don’t need a bunch of fancy equipment for this recipe.
| Tool | Purpose |
|---|---|
| Phin Filter | For brewing coffee |
| Small Bowl | For mixing cream |
| Whisk or Frother | To make foam |
| Serving Glass | To drink from |
A French press or espresso machine also works great for the coffee.
How to Make Vietnamese Salted Coffee
This is the fun part. It comes together in just a few minutes.
Step 1: Brew your coffee. Use a Vietnamese phin filter for the real deal. Or just make a strong cup of your favorite dark roast coffee.
Step 2: While the coffee is brewing, make the salted cream. In a small bowl, add the heavy cream, sweetened condensed milk, and a tiny pinch of salt.
Step 3: Whisk it all together. You can use a small whisk or a handheld milk frother. Mix until it’s foamy and a little thick, but you can still pour it.
Step 4: Fill a glass with ice. Pour your freshly brewed hot coffee over the ice.
Step 5: Gently pour the salted cream over the top of the coffee. Watch it create a beautiful layer.
Step 6: Give it a quick stir before you drink to mix the layers. Enjoy it right away.
Pro Tips from My Kitchen
I’ve made this drink hundreds of times. Here are a few tricks I’ve learned.
- Use Cold Cream: Make sure your heavy cream is very cold. It will whip up into a much better foam this way. Warm cream just doesn’t work as well.
- Don’t Skimp on Coffee Strength: This drink needs a strong coffee to stand up to the sweet cream. A weak brew will get lost. Café Du Monde is a classic choice for a reason.
- Just a Pinch of Salt: Seriously, a tiny pinch is all you need. The goal is to enhance the sweetness, not make a salty drink. I use fine sea salt.
Substitutions and Variations
Don’t have something on the list? No problem. Here are a few swaps.
| Original Ingredient | Substitution Idea | Note |
|---|---|---|
| Heavy Cream | Coconut Cream | Great dairy-free option |
| Phin Filter | Espresso or French Press | Just make sure the coffee is strong |
| Condensed Milk | Sugar-Free Condensed Milk | For a lower sugar version |
You can also try this drink hot. Just skip the ice and pour the hot coffee into a mug before adding the cream.
Diet-Friendly Swaps
If you follow a special diet, you can still enjoy this.
For a dairy-free version, use full-fat coconut cream instead of heavy cream. You can also find dairy-free sweetened condensed milk made from coconut or oat milk.
For a lower-sugar or keto version, use a sugar-free condensed milk substitute. There are many recipes online to make your own with sweetener and butter.
Storing Leftovers
This coffee is best enjoyed fresh. The textures and temperatures are perfect right after you make it.
If you have leftover salted cream, you can store it.
Put it in an airtight container in the fridge. It should stay good for about 2 days. You might need to give it a quick whisk again before using.
Frequently Asked Questions
Q1. My cream isn’t getting foamy. What did I do wrong?
Ans: Your cream was probably not cold enough. Pop the cream and even the bowl in the freezer for a few minutes before you start. That should help it foam up nicely.
Q2. Is this drink supposed to be super salty?
Ans: Nope. It should have just a hint of saltiness that balances the sweet and bitter flavors. If it tastes too salty, you used too much salt. Start with a very tiny pinch next time.
Q3. Can I make a big batch of the salted cream?
Ans: Yes! You can double or triple the cream recipe. Store it in a sealed jar in the fridge for a few days. It makes your morning coffee routine even faster.
Q4. What’s the best kind of coffee for this?
Ans: A dark roast coffee works best. Vietnamese coffee often uses Robusta beans, which are strong and bold. Café Du Monde is a popular brand that has chicory and works perfectly.
Wrapping Up
See? That wasn’t so hard. You now have a simple recipe that will make your coffee breaks a lot more interesting.
It’s a little bit of sweet, a little bit of salty, and a whole lot of delicious.
Give it a try this week. I’d love to hear how it turns out for you. Leave a comment below and tell me what you think
