Vietnamese Egg Coffee

Ingredients

For the Foam:

• 2 large egg yolks
• 1/2 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract

For the Coffee:

• 2 ounces (60 grams) French roast coffee, finely ground
• 4 1/8 cups hot water
• Cocoa powder, optional

Make the Eggy Foam

1. Gather the ingredients.
2. Combine the egg yolks, condensed milk, and vanilla in the bowl of a stand mixer. Beat with the wire whisker on high for about 10 minutes. The appearance should be similar to a cake batter, not especially frothy.
3. To test for the right consistency, spoon a small amount of the foam on top of a glass of water. If it floats it has the right consistency. If not, whip it for a few more minutes.

Assemble the Egg Coffee

1. Brew the coffee according to your preferred method. Reserve about half a cup for later use.
2. Divide the remaining brewed coffee among 4 to 6 cups. If desired, set each cup in a small bowl of hot water to prolong the warmth of the coffee.
3. Gently spoon some of the whipped egg foam onto the top of each coffee, 1 to 2 tablespoons per cup.
4. Pour a bit of the reserved coffee through the foam in each cup. Dust with cocoa powder if desired. Serve immediately.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Where did egg coffee come from?

The first egg coffee was created by a man named Giảng in the 1940s during a shortage of fresh milk, the preferred coffee mixer at the time. Deprivation fired up Giảng’s creativity, and the scrumptious, popular result endures today. Go to Vietnam and you will encounter this rich, caffeinated beverage confection in the bustling urban quarters of Hanoi, where the storied Cafe Giảng makes the one true traditional version.

Strong Coffee Is Key

Traditional Vietnamese coffee drippers have a slow and steady drip, which extracts every last bit of the French roast intensity. The result is almost syrupy. If you do not have a Vietnamese dripper, an espresso shot is your best alternative, although a French press is a good option, too. Regular drip machines yield a watered-down version, less bold and flavorful, but enough if you are not a fan of strong coffee.