Serves 2
5 min
Vietnamese Egg Coffee
Recipe GLPRab5930cfdf925b
A luxurious Vietnamese dessert coffee featuring a silky, whipped egg yolk mixture layered over hot black coffee. The rich foam topping is made by beating egg yolks with sweetened condensed milk, sugar, and butter, then gently poured over hot coffee to create distinct layers. Finished with a light dusting of cocoa powder, this elegant drink is best enjoyed slowly with a small spoon.
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Ingredients
1 large egg yolk
1/2 teaspoon granulated sugar
1/2 teaspoon sweetened condensed milk
1/3 teaspoon unsalted butter
1/2 teaspoon unsweetened cocoa powder, for topping
1 cup hot brewed black coffee
Directions
Separate the egg yolk from the white. Place the egg yolk in a clean bowl with the sugar, condensed milk, and butter.
Using an electric mixer or whisk, beat the egg yolk mixture on medium-high speed for about 2 minutes until light, fluffy, and pale. The mixture should nearly triple in volume and become creamy and mousse-like.
Brew the black coffee and divide between two serving cups, filling each about three-quarters full.
Slowly pour the whipped egg yolk mixture into each cup of hot coffee, pouring gently so the foam floats on top and creates a distinct layer above the dark coffee below.
Place each cup in a small bowl or saucer filled with hot water to keep the beverage warm while you enjoy it.
Dust the top of each serving with cocoa powder. Serve immediately with a small spoon to scoop the creamy foam as you sip the coffee.
