Vietnam, historically a tea-drinking country, was introduced to coffee under French colonization. This marriage of the two cultures bore a few drinks with some unique twists to the traditional western ways of making coffee.
One of the lesser known drinks outside of Vietnam is something called cà phê trứng, or egg coffee. Due to the scarcity of dairy in the country, the Vietnamese used 1) egg yolk and/or 2) condensed milk as replacements to milk. Unlike other cultures’ versions of egg coffee, this drink ACTUALLY contains real egg yolk. Say whattttttt?
That’s right, it’s like a badass tiramisu in a cup. It’s delicious, and a sweetened up dessert version has been making its way back up the ranks in Vietnam. We’ll be making an egg cream from the two ingredients above to drizzle over coffee. Contrary to popular belief that this recipe calls for Vietnamese-originated coffee, all we need is any nice medium roast to make an aromatic, strong coffee base.
Disclaimer: this ingredient utilizes raw eggs. I take habit in consuming raw eggs, but if you are concerned, you may try this recipe with pasteurized eggs.
How to Make Vietnamese Egg Coffee
- Water 4 oz
- 2 separated egg yolks
- Longevity Gold Condensed Milk or any other condensed milk 1 tablespoon
- Vanilla extract ½ teaspoon
- Colombian Supremo, San Francisco Bay French Roast, or any other medium to dark roast 4 teaspoons
- Brew 4 ounces of coffee. For a strong brew, I highly recommend making it the traditional Vietnamese way using a phin.
- In a small bowl, whisk the egg yolks and condensed milk together until it’s fluffy and airy. Add a teaspoon of coffee and whip again.
- In a warmed mug, pour in the coffee, then scoop the egg cream into a spoon and let it drip on top of the coffee.
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