Vietnamese Egg Coffee
This Vietnamese egg coffee, cà phê trứng, is a rich and creamy beverage that combines robust dark-roast Vietnamese coffee with a frothy, whipped egg yolk and sweetened condensed milk topping. Inspired by traditional Vietnamese café-style coffee, this drink delivers a bold, slightly sweet coffee flavor balanced with a silky, custard-like layer of egg cream. Garnished with a touch of cinnamon, it’s a cozy, feel-good coffee treat perfect for a morning pick-me-up or a special afternoon drink.
Tasty Team
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Ingredients
for 1 serving
- 3 tablespoons sweetened condensed milk, divided
- 3 tablespoons medium-coarse Vietnamese dark roast ground coffee (such as robusta-style coffee)
- ¾ cup boiling water, divided
- 2 large egg yolks
- 1 teaspoon granulated sugar
- ground cinnamon, for garnish
Nutrition Info
- Calories 173
- Fat 10g
- Carbs 6g
- Fiber 0g
- Sugar 6g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Place 2 tablespoons of the condensed milk in a medium heatproof glass or mug. Place a Vietnamese phin coffee filter over the glass. Place the ground coffee in the filter chamber. Place the press on top of the coffee, pressing lightly so the coffee is compact but not tightly packed.
- Pour 2 tablespoons of the boiling water over the coffee. Let it stand for 30 seconds.
- Fill the filter with the remaining boiling water, and place the lid on the phin. Let it stand until the coffee slowly drips through the filter and the dripping stops, 4–5 minutes.
- Meanwhile, place the egg yolks, sugar, and remaining 1 tablespoon condensed milk in a small bowl. Using a whisk or electric hand mixer, whisk vigorously for 3–5 minutes, until the mixture becomes pale yellow, thick, and airy (the texture will resemble soft whipped cream or a loose custard foam).
- Remove the filter from the glass with coffee. Pour the whipped egg mixture over the top of the coffee, letting it float as a thick, creamy layer. Garnish with a dusting of ground cinnamon. Stir before drinking to combine the coffee and egg cream, or sip through the foam layer. Serve immediately.
- Enjoy!
- (Note: Eating raw or undercooked eggs may increase your risk of foodborne illness. Using pasteurized egg yolks can help minimize risks.)
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