Vietnamese Egg Coffee (Cà Phê Trứng)

Forget everything you know about coffee. There's a drink in Vietnam that combines coffee with the unexpected fluffiness of whipped egg yolks.

📝 Ingredients

• 4 tablespoons Vietnamese coffee
• 1/2 cup hot water
• 2 pasteurized egg yolks
• 1 teaspoon granulated white sugar
• 1 tablespoon sweetened condensed milk

👨‍🍳 Instructions

1. 1Using a Phin Filter (Traditional Vietnamese Method): Place the phin filter on top of your cup. Add ground coffee to the phin’s well and pack it down firmly with the accompanying press. Pour a tiny bit of hot water into the well, allowing the grounds to absorb it for 15 seconds, then continue filling the well with hot water. Cover the filter with the accompanying lid (optional). Once the water has fully drained through the filter, remove the phin. Your coffee is ready.
2. 2Using Your Preferred Method: Brew about 2-3 ounces of strong coffee using your preferred method (e.g., espresso machine, drip coffee maker, French press).
3. 3Prepare the Egg Cream: In a small bowl, combine the egg yolks, sugar, and condensed milk. Whisk vigorously using a hand mixer or a whisk until the mixture becomes light, frothy, and has significantly increased in volume.
4. 4Assemble: Gently spoon or pour the frothy egg cream over your brewed coffee. Use strong Vietnamese coffee (robusta or arabica beans) or a dark roast for optimal flavor. Adjust the sugar and condensed milk based on your taste preferences.
5. 5Optional Toppings: For added flavor and presentation, sprinkle cocoa powder or cinnamon on top.
6. 6For a Chilled Version: Let the coffee cool and serve over ice before adding the egg cream.
7. 7Serve: Enjoy your Vietnamese egg coffee warm or chilled!