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A clear glass of Vietnamese egg coffee with dark coffee topped by thick golden whipped egg cream on a saucer with coffee beans.

Vietnamese Egg Coffee

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Strong Vietnamese coffee topped with a sweet, silky whipped egg-yolk cream for a rich café-style drink.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 drinks
Course: Drinks
Cuisine: Vietnamese
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Egg Coffee
  • 2 large egg yolks preferably pasteurized
  • 3 tbsp sweetened condensed milk
  • 1/2 tsp vanilla extract optional
  • 1/2 cup strong brewed Vietnamese coffee hot
  • 1/2 cup hot water for the warming bath

Equipment

  • Vietnamese coffee phin or espresso maker
  • Hand mixer
  • Small bowl
  • Two heatproof glasses
  • Kettle

Method
 

Brew the coffee:
  1. Place the serving glasses in a shallow dish and pour hot water around them to keep them warm.
  2. Brew the coffee directly into a small heatproof cup using a phin filter or another strong brewing method.
Whip the egg cream:
  1. Whisk the egg yolks, condensed milk, and vanilla in a small bowl with a hand mixer for 4 to 5 minutes, until pale, thick, and glossy.
  2. Spoon the egg cream over the hot coffee, leaving distinct layers if desired.
Serve:
  1. Carefully remove the warming water and place the glasses on saucers.
  2. Serve immediately with a small spoon so the cream and coffee can be folded together while drinking.

Nutrition

Calories: 145kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 190mgSodium: 55mgSugar: 17g

Notes

  • Fresh, pasteurized eggs are the safest choice for this lightly cooked preparation.
  • For a richer texture, rest the glass in a hot-water bath while serving.
  • Use decaf coffee for a lower-caffeine version, though the drink will be less traditional.