Vietnamese Coffee

Sweet and creamy, with a huge kick of intense coffee flavor.

📝 Ingredients

• 1 tbsp Vietnamese coffee (ground)
• 1-2 tbsp sweetened condensed milk (optional)
• 2 egg yolks

👨‍🍳 Instructions

1. 1Boil some water until it reaches 205°F. Preheat the filter and cup by pouring hot water through it. Carefully pour the water out. Optionally add 1-2 tablespoons sweetened condensed milk to the bottom of your cup.
2. 2Remove the filter and add 1 heaping tablespoon of fine Vietnamese coffee grounds. Use the filter to gently tap down the grounds flat.
3. 3Pour about 1 tablespoon of hot water over the filter press to bloom the coffee. Let it bloom for 30-40 seconds.
4. 4Slowly pour more hot water into the filter, until it reaches the top. Place the lid on and let the coffee drip slowly, it should take about 5-6 minutes for all of the water to filter through the coffee.
5. 5Stir it up and enjoy! You can also brew it over ice, pour it over ice, or enjoy it with extra hot water.
6. 6--- To make egg coffee ---
7. 7While the coffee is brewing, make an egg foam by combining 2 egg yolks and the condensed milk in a glass. Use a milk frother to whisk until thick and foamy, 2-3 minutes.
8. 8Spoon the fluffy egg on top of the brewed coffee. Serve the cup of egg coffee in a bowl of hot water, if desired. Sip the coffee as is or stir before enjoying!