Toddy Suada Iced Coffee Recipe: Indonesian-Style Condensed Milk Coffee

Toddy Suada (also called Es Kopi Susu) is an Indonesian iced coffee made with strong coffee, sweetened condensed milk, and ice. The condensed milk is frothed for a creamy texture before combining with the coffee. It is rich, sweet, and incredibly refreshing.

Indonesian coffee culture is one of the richest in the world — the country is the fourth largest coffee producer globally, and their coffee drinks reflect centuries of tradition mixed with tropical creativity. Toddy Suada is a street-side favourite across Jakarta and Bali: strong coffee poured over ice with a generous pour of condensed milk. The condensed milk gives it that distinctive sweet creaminess that regular milk cannot match. In my version, I froth the condensed milk with a small amount of regular milk before adding the coffee, which creates a lighter, more velvety texture and a beautiful layered look in the glass. The whole drink comes together in about 5 minutes.

Ingredients

• Strong brewed coffee or cold brew — 120 ml
• Sweetened condensed milk — 2 tablespoons
• Regular milk — 50 ml
• Ice cubes — 5 to 6

Step-by-Step: How to Make Toddy Suada

1. Brew strong coffee. Make 120 ml of strong coffee using any method — South Indian filter, French press, moka pot, or even 3 teaspoons of instant coffee dissolved in 120 ml of hot water. For the most authentic flavour, use a dark roast. If using cold brew, use it straight from the fridge.
2. Froth the condensed milk. In a small cup, combine 2 tablespoons of condensed milk with 50 ml of regular milk (cold or warm). Dip your frother in and run it for 15 seconds until the condensed milk is fully blended and the mixture is slightly frothy. This step is what transforms Toddy Suada from a simple mixed drink into a creamy, luxurious experience.
3. Fill the glass with ice. Pack a tall glass with 5-6 ice cubes. Use plenty of ice — the drink should be very cold.
4. Pour the frothed condensed milk over ice. Slowly pour the frothed milk-condensed milk mixture into the glass over the ice. It will settle at the bottom.
5. Add the coffee. Slowly pour the strong coffee over the back of a spoon or down the side of the glass. This creates the signature two-layer look: white milk at the bottom, dark coffee on top. Stir when you are ready to drink.

Tips & Variations

• Adjust sweetness: Start with 1 tablespoon of condensed milk if you prefer less sweetness. Condensed milk is very sweet, so a little goes a long way. You can always add more.
• Coconut condensed milk: For a dairy-free version, use coconut condensed milk (available in most Indian grocery stores). It adds a subtle tropical note that pairs beautifully with coffee.
• Pandan version: In Indonesia, some cafes add pandan leaf extract (a few drops) for a fragrant, green-tinted version. Pandan syrup is available online if you want to try this variation.
• Cold brew base: Cold brew concentrate works best for this recipe because it is naturally smoother and less bitter. The smooth cold brew balances the sweetness of the condensed milk perfectly.

Which Frother to Use

Frothing condensed milk is thicker work than regular milk, so you need a frother with good power. The InstaCuppa Battery-Operated Milk Frother (Rs 899) at 19,000 RPM handles condensed milk easily and blends it into regular milk in seconds. For even more power, the InstaCuppa Rechargeable Frother (Rs 699) with its high-speed setting cuts through the thick condensed milk effortlessly.