Vietnamese White Coffee with Fresh Milk (Bạc Xỉu)

If you find traditional Vietnamese iced coffee a bit too strong, try Vietnamese white coffee, Bạc Xỉu.

What is Bac Xiu?

Think of it as a classic cà phê sữa with added fresh milk. You can also think of it as a Vietnamese latte. It’s milder and creamier, with a smaller amount of coffee. If regular Vietnamese coffee is too strong for you, this is your gateway drink to the bolder stuff.

This coffee drink traces back to the Chinese community in Saigon in the mid-1900s. The name comes from the Cantonese, which the Vietnamese pronounced as Bạc Tẩy Xỉu Phé. This roughly translates to a white glass of milk with a little coffee.

Over time, the name was shortened to Bạc Xỉu. You might also hear it called by its less catchy name, cà phê sữa tươi.

Like a latte, you can enjoy this drink hot or cold, with cold being more common. When served over ice, it’s called Bạc Xỉu Đá, where Dá means ice. Iced milk coffee is perfect as the weather gets warmer.

I’m in my barista era, so here’s a batch coffee recipe you can make ahead of time and assemble by the cup when you’re ready for that beautiful cafe look.

What You Will Need

To make this Vietnamese white coffee or Vietnamese iced latte, gather the following ingredients and equipment:

• Vietnamese coffee grounds: Traditional Vietnamese coffee is usually made with Robusta beans. However, they can be harder to find in the U.S. Robusta has a bold, dark flavor with high caffeine and strong bitterness that pairs well with sweet condensed milk. In the U.S., you’ll also find many Vietnamese coffee brands that use Arabica or a blend. Arabica is lighter and less bitter, with fruity or floral notes. I personally love Robusta dark roast or at least a blend, such as Nguyen Coffee Supply.
• Hot water: for brewing coffee.
• Sweetened condensed milk: The creamy sweetness to goes hand-in-hand with Vietnamese coffee.
• Fresh unsweetened milk: I’m using whole milk but any fresh milk of your choice such as reduced fat and oak or almond milk.
• Ice: For hot summer days, I like serving this coffee over ice, the most common way to serve it. Skip it if you are doing a hot drink.
• Fine-mesh strainer bag and large pitcher: To strain the coffee ground and and store the brewed coffee. We are making a small batch for a few drinks in one-go!

How to Make Bac Xiu Da (Batch Version)

Step 1: Prepare your batch coffee

You’ll need to prepare this in advance so the coffee has time to chill.

In a medium pot, bring water to a boil. Add the coffee grounds and mix well, then turn off the heat and let it steep for 5 minutes.

Strain the coffee completely using a filter, then transfer it to a large pitcher. Refrigerate until chilled.

Step 2: Prepare the sweet milk layer

In your serving glass, add the sweetened condensed milk, then pour in the fresh milk. Stir gently to combine.

You don’t want too much air because you want this layer to be thick so the coffee can sit on top.

Step 3: Add ice and coffee

Fill the glass to the top with ice. Optional but recommended, froth the coffee for a lighter texture and a nicer presentation. I use a milk frother for this but you can also use a small whisk.

Slowly pour the coffee over the ice and milk to create a layered effect. You’re done! Repeat with remaining brewed coffee. This recipes makes about 8 medium drinks.

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