Vietnamese Egg Coffee Recipe
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 base
Egg cream topping
To serve
Method
Coffee base
- 1
Brew 1 cup (about 240 ml) of very strong coffee. If using a Vietnamese phin or espresso maker, use 18 g of dark roast grounds and brew directly into the serving cup. If using a drip or pour-over, use a 1:12 to 1:15 coffee-to-water ratio and produce a concentrated cup.
- 2
If you brewed extra hot water to preheat the serving cup, discard that water and pour the freshly brewed hot coffee into the warmed cup. Keep the coffee hot while you prepare the egg cream.
Egg cream topping
- 3
Separate and prepare yolks
Separate 2 egg yolks from whites. Place the yolks in a clean, medium bowl. (Reserve whites for another use.)
- 4
Combine sweetened ingredients
Add 2 tablespoons sweetened condensed milk and 1 teaspoon granulated sugar to the yolks. Add 1 teaspoon vanilla extract if using.
- 5
Whip to thick foam
Using a handheld electric mixer or whisk, beat the yolk mixture at medium-high speed until it becomes pale, glossy, and doubles in volume. This typically takes 3–5 minutes with an electric mixer, or 6–8 minutes by hand. The texture should be thick enough to hold soft peaks.
- 6
Adjust consistency
If the whipped yolk mixture is too dense, add up to 1 tablespoon whole milk (or a splash of hot coffee) and gently whip once or twice to incorporate. The topping should be creamy and pipeable but still stable.
Assembly & serving
- 7
Pour the hot strong coffee into a cup, leaving a little headroom (about 2–3 cm) for the topping. For an iced version, fill a glass with ice and pour in cooled strong coffee instead.
- 8
Spoon or gently pipe the whipped egg cream topping over the surface of the hot coffee. The foam will float on top; do not stir. Aim for about 2–3 tablespoons of topping per cup (you will have slightly more).
- 9
Serve immediately while coffee is hot and topping is warm. Drink by dipping a spoon through the foam to mix with the coffee, or sip through the foam so you experience the contrast of sweet, creamy topping and bitter coffee.
- 10
If making iced: chill the coffee, pour over ice, and top with the egg cream. The foam will sit on the cold coffee but may condense more quickly — consume soon.