Vietnamese Egg Coffee Recipe + VIDEO
With only a handful of simple ingredients it's easy to whip up a fabulously rich egg custard coffee that tastes just like the delicious hot drinks served in coffee shops across Vietnam.
Servings: 2 servings
Calories: 252kcal
Ingredients
- 8 ounces freshly brewed French-roast coffee
- 6 tablespoons sweetened condensed milk
- 2 egg yolks
- Pinch of salt
- Cinnamon or cocoa powder to garnish
Instructions
- Set out two small cappuccino-style coffee cups or larger espresso cups.
- Brew a strong pot of French roast coffee. Only 8 ounces of coffee is needed, so you can make a small pot in a drip coffee maker or French press.
- Meanwhile, place the sweetened condensed milk in a microwave-safe bowl. Heat for 1 to 2 minutes until boiling. Then remove the sweet condensed milk from the microwave and add a pinch of salt.
- Quickly drop the egg yolks in the hot sweetened condensed milk and whisk vigorously. Work fast! This will not only pasteurize the eggs, but eliminate cooked egg clumps.
- Continue to whip the mixture for 1 to 2 minutes until you have whipped the egg mixture into a thick frothy liquid. (It should have a light air consistency.)
- Pour 4 ounces of hot coffee in each mug. Spoon the egg custard mixture over the top of each glass. Either serve as-is, or sprinkle the tops with a dash of ground cinnamon or cocoa powder. Serve hot!
Video
Notes
You can also use extracts or coffee flavors in egg coffee. Just be careful with adding extra sugar, because the sweetened condensed milk packs a punch.
Nutrition
Serving: 1cup | Calories: 252kcal | Carbohydrates: 33g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 215mg | Sodium: 87mg | Potassium: 298mg | Sugar: 33g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 1mg