Serves 1
10 min
Vietnamese Egg Coffee
Recipe GLPR3e8e81fea475b3
A luxurious Vietnamese specialty drink featuring a rich, creamy egg yolk foam topped over hot strong coffee. The egg yolk is whipped with honey, vanilla, and milk until it reaches a thick, mousse-like consistency, creating a decadent layer that melts into the aromatic coffee below. This indulgent beverage is best enjoyed slowly, savoring the balance of bitter coffee and sweet, velvety egg cream.
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Ingredients
1 fresh egg yolk, pasteurized
1 shot hot brewed coffee
1 tablespoon honey
½ teaspoon vanilla extract
2 tablespoons fresh whole milk
1 teaspoon unsweetened cocoa powder for garnish
1 bowl of hot water
Directions
Use only fresh, pasteurized egg yolks. Place the egg yolk in a glass bowl (avoid metal bowls as they can affect the flavor).
Whisk the egg yolk vigorously until it lightens in color and roughly triples in volume, forming a thick and creamy consistency. You can test readiness by lifting the whisk—the mixture should fall slowly from the beaters and hold peaks briefly.
Add the honey and vanilla extract to the whipped egg yolk, stirring gently to combine until smooth.
Pour the milk into the egg mixture and fold or stir gently until fully incorporated and the mixture is uniform.
Brew the coffee hot and fresh, keeping it at a temperature of at least 160°F to ensure food safety with the raw egg component in this no-cook method. (Note: The egg yolk used must be pasteurized or treated with vodka/rum for safety.)
Pour the whipped egg cream mixture into a serving cup.
Slowly pour the hot brewed coffee into the center of the egg cream, allowing the two layers to naturally separate while beginning to blend.
Dust the top generously with unsweetened cocoa powder and serve immediately. Stir together gently before drinking to combine the creamy egg layer with the coffee.
