Description
Vietnamese Egg Coffee (Cà Phê Trứng) is a rich and creamy traditional drink from Hanoi made with strong Vietnamese coffee topped with a fluffy custard-like foam of egg yolk, sugar, and condensed milk.
Ingredients
- 2 teaspoons Vietnamese ground coffee
- 120 ml hot water
- 1 large egg yolk
- 2 tablespoons sweetened condensed milk
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Brew the Vietnamese coffee using a phin filter with hot water and set aside.
- In a bowl, combine egg yolk, sugar, condensed milk, vanilla extract, and salt.
- Whisk or beat the mixture until it becomes pale, thick, and fluffy.
- Pour the hot brewed coffee into a serving cup.
- Gently spoon the whipped egg mixture on top of the coffee.
- Serve immediately, optionally placing the cup over a bowl of hot water to keep warm.
Notes
- Use very fresh eggs for best flavor and safety.
- You can adjust sweetness by changing the amount of sugar or condensed milk.
- Traditionally served warm, but can also be enjoyed iced.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Whisking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 190 mg
