FORK IN THE KITCHEN

10-Minute Creamy Vietnamese Egg Coffee

I first experienced this creamy, dessert-like coffee in Hanoi, Vietnam. It’s incredible! Back at home, I knew I had to recreate it. Whisk sweetened condensed milk and egg together into a creamy froth, and pour it over strongly brewed coffee or espresso to create Vietnamese egg coffee.

INGREDIENTS

- Strong Coffee - Egg Yolks - Sweetened Condensed Milk - Sugar, optional - Chocolate Shavings, optional

Is it safe to eat raw eggs?

Consuming raw eggs does pose a risk, so be sure to use pasteurized eggs to reduce the risk of foodborne illness.

1

Brew a strong cup of Vietnamese coffee - using a phin filter if you can.

2

Add egg yolks and sweetened condensed milk to a jar (or another vessel to mix in). Whisk for 5 minutes until creamy.

3

Pour the egg custard-like mixture on top of the freshly brewed coffee.

4

Garnish with cocoa powder or chocolate shavings, stir with a spoon, and enjoy!

5

Expert tip: place the mug in a bowl of hot water to keep it warm, and serve with shortbread cookies.

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