Vietnamese Egg Coffee (Cà Phê Trứng)

Hanoi's legendary drink: robust Vietnamese dark roast coffee topped with an impossibly silky sweet egg cream foam. A dessert in a cup.

15 min total Base: 2 servings 220 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Egg yolks

2 large

Sweetened condensed milk

4 tbsp

Vietnamese-style strong dark coffee

200 ml

Vanilla extract

0.25 tsp

Pinch of cinnamon

1 pinch

Brew strong Vietnamese dark roast coffee (or use espresso). Divide between 2 glasses.

Place egg yolks and condensed milk in a tall container.

Using a hand mixer or whisk, beat vigorously for 5-7 minutes until mixture triples in volume and is pale yellow and very thick.

Add vanilla extract and mix briefly.

Gently spoon the egg foam over the hot coffee. It should float on top.

Dust with a pinch of cinnamon. Drink by stirring the foam into the coffee or sipping through.

💡 Chef's Tip

The egg mixture must be at room temperature to whip properly. Don't use cold eggs straight from the fridge.

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