Soda Sữa Hột Gà Recipe

Chill glass

Place a tall glass in the freezer or fill it with ice water for 5 minutes to chill while you prepare the mixture.

Fill the chilled glass about halfway with fresh ice cubes (approximately 1 cup). Set aside.

Separate and check egg

Crack the egg and separate the yolk. Use only the yolk (discard or reserve the white for another use). Inspect the yolk for shell fragments.

Temper and whisk

In a small bowl, combine the egg yolk, sweetened condensed milk (3 tbsp), whole milk (2 tbsp), granulated sugar (1 tsp), vanilla extract (1 tsp) and a pinch of salt (about 1/4 tsp). Whisk vigorously until smooth, pale, and slightly thickened—about 30–45 seconds. The sugar and condensed milk will dissolve and the mixture will become silky.

Safety note (optional quick pasteurize)

If you prefer to reduce raw-egg risk: gently warm the milk (not more than 60–65°C / 140–150°F) and slowly whisk in the egg yolk mixture off heat until it reaches 60°C while stirring, then cool quickly in an ice bath. Allow to chill before proceeding.

Remove the chilled glass from freezer. If you used ice water, discard it and add fresh ice to the glass.

Pour the prepared milk-egg mixture over the ice. Pour gently so it rests on top of the ice.

Slowly top with 1 cup (240 ml) of cold carbonated water so the soda layers and fizzes; pour gently down the side of the glass to reduce foaming. The surface should show a creamy layer from the yolk mixture.

Final stir and taste

Use a long spoon to gently stir 1–2 times to combine — do not overmix if you want a marbled look. Taste and adjust sweetness by adding up to 1 tsp more condensed milk or sugar if desired.

Optionally grate a small pinch (about 1/4 tsp) of nutmeg on top or add a few drops of coffee syrup for aroma. Serve immediately with a straw and a small spoon.

If you like a citrus brightness, rub the rim with a lime wedge and drop the wedge in the glass or serve alongside.