Vietnamese Egg Coffee
A rich, creamy Vietnamese coffee made by whisking egg yolks with sweetened condensed milk into a silky foam, then poured over strong hot coffee. Sweet, indulgent, and ready in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 165
- Protein
- 3g
Ingredients
- 1 cup strong brewed coffee (hot)
- 1 large egg yolks
- 2 tablespoons sweetened condensed milk
- ½ tablespoon sugar
- ¼ teaspoon vanilla extract
Instructions
- 1
Brew 1 cup of strong hot coffee using your preferred brewing method—espresso, pour-over, or instant coffee all work—and set it aside in a heat-safe mug or small bowl.
- 2
Separate the egg yolk from the white by cracking the egg into your hand over a small bowl, letting the white run through your fingers into the bowl below, and transferring just the yellow yolk to a small clean mixing bowl.
- 3
Add 2 tablespoons sweetened condensed milk, 0.5 tablespoon sugar, and 0.25 teaspoon vanilla extract to the egg yolk in the bowl.
- 4
Using a fork or small whisk, beat the egg yolk mixture vigorously for 2 to 3 minutes until it transforms into a thick, pale, creamy foam that holds peaks when you lift the fork out of the bowl.
- 5
Pour the hot coffee into a serving cup or mug, leaving about 1 inch of space at the top.
- 6
Spoon the egg foam on top of the hot coffee, dividing it evenly between two cups if making two servings; the foam will sit on the surface like a cappuccino.
- 7
Stir gently to blend the foam into the coffee as you drink, or sip the foam first and then drink the coffee below—both are traditional.
Tools you’ll need
- coffee brewing equipment (espresso machine, pour-over, or instant coffee setup)
- small mixing bowl
- fork or small whisk
- heat-safe mug or serving cup
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
