This is the 24 oz version I make when I want Vietnamese coffee with more protein and less effort. It works with espresso or a traditional phin, stays creamy, and is easy to batch for a small side business or just for home.
One 24 oz Vietnamese Protein Coffee:
- Brew 2 shots of espresso or ½ cup strong Vietnamese phin coffee.
- Stir in 1 tablespoon sweetened condensed milk.
- Add ¾ cup Fairlife 2% milk and ¼ cup vanilla protein shake.
- Shake with ice.
- Pour into a 24 oz cup filled with ice.
- Optionally top with 2 tablespoons vanilla cold foam.
The drink lands around 20–25 g of protein depending on the exact milk and protein shake you use. Fairlife helps keep the texture smooth and the protein higher without needing extra powder that can clump.
If you prefer it less sweet, start with half a tablespoon of condensed milk and adjust. For a dairy-free version, swap the Fairlife and protein shake for unsweetened coconut milk and a plant-based vanilla protein that mixes well when cold.
This recipe is the base I use for Mekong Ever. I can use the same ratios for pre-orders, porch pickup, a short market menu, or making one at home.
Notes
Use a strong brew so the coffee still comes through once the milk and protein are added. Shake firmly so the condensed milk fully dissolves. Serve immediately or keep cold if you are packing several for later pickup.