How to Make Tangy Vietnamese Yogurt Coffee (Cà Phê Sữa Chua)

Yogurt and coffee might sound like an unusual pairing at first, but in Vietnam, Cà Phê Sữa Chua is a beloved staple found across cafe menus nationwide. Introduced by the French, yogurt quickly became integrated into Vietnamese culinary culture. Combining creaminess, tartness, and deep coffee bitterness, this drink delivers a uniquely complex taste profile.

Prep Time & Yield

• Prep time: 3 minutes
• Brew time: 5 minutes
• Yield: 1 serving

Ingredients

• 1/2 cup plain whole-milk unsweetened yogurt (or traditional Vietnamese sweetened yogurt)
• 1 to 2 tablespoons sweetened condensed milk
• 1/4 cup strong brewed dark roast coffee (cooled)
• 1/2 cup crushed iceOptional: Squeeze of fresh lime juice

Instructions

1. Build the Yogurt Layer: In a tall glass, combine the yogurt and sweetened condensed milk. Stir thoroughly until smooth. If using unsweetened yogurt, add a tiny drop of lime juice for authentic brightness.
2. Add Ice: Fill the glass with crushed ice over the yogurt layer.
3. Float the Coffee: Slowly pour the cooled dark roast coffee over the ice. The coffee will form a dark contrast layer sitting above the creamy white yogurt base.
4. Serve: Serve with a spoon and straw. Stir thoroughly before drinking so the tangy yogurt emulsifies with the strong coffee!