Vietnamese Iced Shan Tuyet with Condensed Milk
A highland twist on Vietnam's classic iced milk tea — Shan Tuyet's malty depth and wild honey sweetness meet sweetened condensed milk over crushed ice.
Vietnam's iced milk coffee (ca phe sua da) is famous worldwide, but the same condensed-milk treatment works beautifully with Shan Tuyet black tea, swapping coffee's sharp bitterness for the tea's gentler malt and wild honey character.
Brewing the tea extra strong is essential here — it needs to hold its own against the sweetened condensed milk and a full glass of ice without turning watery or flat. A short, hot, concentrated steep gets you there without excess bitterness.
The condensed milk should go into the glass first, with the hot concentrated tea poured over it and stirred to combine before the ice goes in. This order keeps the milk from clumping and ensures an even sweetness throughout the glass.
Serve over coarsely crushed ice in a tall glass, with a long spoon for stirring as it melts and dilutes slightly. It's a refreshing afternoon pick-me-up, equally at home after a humid highland hike or a city afternoon.
Ingredients
- 2 tbsp loose Shan Tuyet black tea (or 2 tea bags)
- 1/2 cup hot water (95°C)
- 2–3 tbsp sweetened condensed milk
- Crushed ice
How to make it
- 1Steep the tea in hot water for 5 minutes to make a strong concentrate.
- 2Spoon the condensed milk into a tall glass.
- 3Strain the hot tea concentrate directly over the condensed milk and stir until fully combined.
- 4Fill the glass with crushed ice and stir again just before drinking.
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