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Vietnamese Egg Coffee Recipe

Name: blossom vietnameses Vietnamese Egg Coffee Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 1.25 cups strong brewed coffee (preferably Vietnamese robusta or dark roast); 300 ml hot water (for brewing, if using instant/espresso adjust accordingly); 2 item large egg yolks; 3 tbsp sweetened condensed milk; 1 tsp granulated sugar; 1 tsp vanilla extract; 0.25 tsp cinnamon (optional); 0.25 tsp cocoa powder or finely ground coffee (optional)

Inspired by blossom vietnamese

Time15m

Serves1

Make Vietnamese Egg Coffee Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Coffee

1 1/4 cups strong brewed coffee (preferably Vietnamese robusta or dark roast)1 1/4 cup (300 ml) hot water (for brewing, if using instant/espresso adjust accordingly)

Egg Cream (Ca Phe Trung) Topping

2 item large egg yolks3 tbsp sweetened condensed milk1 tsp granulated sugar1 tsp Watkins vanilla extract

Finishing

1/4 tsp cinnamon (optional)1/4 tsp cocoa powder or finely ground coffee (optional)

Method

Coffee

Brew coffee

Brew about 1 to 1¼ cups strong coffee. If you have a Vietnamese phin, use 2–3 heaping tablespoons of dark roast or robusta and brew directly into a warmed cup; otherwise use espresso (about 1 shot) topped with hot water (to 1¼ cups) or make very strong drip coffee. Keep the coffee hot and pour 1 cup (240 ml) into each serving cup, leaving space at the top (about 2–3 cm) for the egg cream.

Egg Cream (Ca Phe Trung) Topping

Prepare egg yolks

Separate the yolks from 2 large eggs, making sure no white remains in the yolks. Place the yolks in a medium mixing bowl that’s dry and at room temperature.

Whisk yolks with sugar

Add 1 teaspoon granulated sugar to the yolks. Using a hand whisk (or electric mixer on low), whisk the yolks and sugar vigorously for 1–2 minutes until pale and slightly thickened.

Add condensed milk and vanilla

Add 3 tablespoons sweetened condensed milk and 1 teaspoon vanilla extract to the yolks. Continue whisking until the mixture becomes light, glossy, and forms soft peaks — about 3–4 minutes by hand or 1–2 minutes with an electric mixer. The final texture should be very airy and slightly ribboning when lifted.

Warm gently (optional but traditional)

To slightly stabilize and warm the cream (traditional method), place the bowl over a small saucepan of simmering water (double boiler) - do not let the bowl touch the water. Whisk continuously for 1–2 minutes until the mixture is warm to the touch (about 40–50°C). This step cooks the yolks lightly and makes the topping frothier. Remove from heat and continue whisking briefly to keep aeration.

Assemble & Finish

Assemble the drink

Pour the hot brewed coffee into a warmed cup, leaving 2–3 cm of space at the top. Using a spoon, gently scoop and spoon the whipped egg cream on top of the coffee so it floats, forming a thick velvety layer.

Garnish and serve

Lightly dust the top with a pinch of cinnamon or cocoa powder (or a little finely ground coffee) if desired. Serve immediately. To drink, you can sip through the creamy topping to taste the sweet froth first, then mix gently with the coffee beneath for a rich, custardy coffee experience.