Vietnamese Egg Coffee
Strong Vietnamese coffee topped with a sweet, silky whipped egg-yolk cream for a rich café-style drink.
Equipment
- Vietnamese coffee phin or espresso maker
- Hand mixer
- Small bowl
- Two heatproof glasses
- Kettle
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
Instructions
Brew the coffee:
- Place the serving glasses in a shallow dish and pour hot water around them to keep them warm.
- Brew the coffee directly into a small heatproof cup using a phin filter or another strong brewing method.
Whip the egg cream:
- 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.
- Spoon the egg cream over the hot coffee, leaving distinct layers if desired.
Serve:
- Carefully remove the warming water and place the glasses on saucers.
- Serve immediately with a small spoon so the cream and coffee can be folded together while drinking.
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.
Nutrition
Calories: 145kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 190mgSodium: 55mgSugar: 17g