Vietnamese Egg Coffee

Vietnamese-style egg coffee is sweet because the strong dark brew's natural partner is sweetened condensed milk and airy whipped eggs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the egg yolk, condensed milk, and vanilla in the bowl of a standing mixer. Beat with the wire whisker on high for about 10 minutes. The appearance should be similar to a cake batter, not especially frothy.

Step 2

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.

Step 3

Brew the coffee according to your preferred method. Reserve about half a cup for later use.

Step 4

Gently spoon some of the whipped egg foam onto the top of each coffee, 1 to 2 tablespoons per cup.

Step 5

Pour a bit of the reserved coffee through the foam in each cup. Dust with cocoa powder is desired. Serve immediately.

↑Support creators by visiting their site 😊