This simple recipe for Vietnamese Egg Coffee features a strong, hot coffee with a light, foamy egg cream mixture suspended on top.
What is Vietnamese egg coffee?
With origins in Hanoi, Vietnam, Vietnamese egg coffee, also known as ca phe trung is strong, dark coffee with a whipped, sweetened foamy textured egg cream on top, similar to an eggnog.
Why you'll love this Vietnamese egg coffee recipe
This recipe for Vietnamese Egg Coffee uses only 1 egg yolk, and is not too sweet.
It's simple to make, with not much to clean afterwards.
You can adjust the amount of condensed milk to your taste.
Using hot brewed coffee tempers the temperature of the egg foam and partially "cooks" it.
It tastes like a custard coffee.
Equipment you'll need
- whisk or small electric frother
Ingredients you'll need
Note: Consuming raw or undercooked eggs may increase your risk of foodborne illness.
- raw egg yolk: choose free-range, organic egg; save the egg white for pavlova, or souffle pancakes
- condensed milk: sweetened condensed milk, which usually comes in a can; you can use more if you prefer a sweeter drink
- vanilla extract: for even more flavour; optional
- hot brewed Vietnamese coffee: you can use whichever method to brew the coffee, using ground coffee with a coffee filter/metal phin filter or French press; it's important to use hot coffee for this recipe, as the coffee will temper/"cook" the egg
How to make it
Combine egg yolk with condensed milk and vanilla extract in a small glass jar and whip with an electric frother until light and frothy. This may take a few minutes.
To test whether the egg yolk is light enough, take a small spoonful and drop it into a glass of water. If the egg mixture floats, it's good to go. If it sinks, whip the egg yolk for a little while longer.
Add the hot brewed Vietnamese coffee to a heat-safe mug or glass and gently pour the egg cream mixture on top.
Give it a mix with a spoon and enjoy immediately.
How to serve & store
It's best to serve this drink immediately after it is made.
Do not store this drink for an extended period of time.
Note: Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Expert tips
To keep the drink warm, you can place the glass or cup in a bowl of warm water underneath.
Substitutions & optional additions
You can use any strong coffee, such as:
- Robusta coffee/chicory coffee, such as Cafe du Monde or Trung Nguyen
- espresso
Add a sprinkling of cinnamon powder to finish.
For a coconut-flavoured egg coffee, use coconut condensed milk.
If you prefer a sweeter almost-dessert version, you can add granulated sugar to the condensed milk and egg yolk mixture before whipping it up.
Other coffee recipes you may like
Be sure to check out these recipes:
Vietnamese Iced Coffee (Cà Phê Sữa Đá)
2-Ingredient Vietnamese Coffee Popsicles
Vietnamese Iced Coconut Coffee
Yuenyueng (Hong Kong Coffee Tea Drink)
Cold Brew Coffee (With Espresso Option)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Vietnamese Egg Coffee
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 egg yolk
- 15 ml condensed milk or to your taste
- ½ teaspoon vanilla extract optional
- 125 ml hot Vietnamese coffee
Instructions
- Combine egg yolk with condensed milk and vanilla extract in a small glass jar and whip with an electric frother until light and frothy. This may take a few minutes.
- To test whether the egg yolk is light enough, take a small spoonful and drop it into a glass of water. If the egg mixture floats, it's good to go. If it sinks, whip the egg yolk for a little while longer.
- Add the hot brewed Vietnamese coffee to a heat-safe mug or glass and gently pour the egg cream mixture on top.
- Give it a mix with a spoon and enjoy immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Neil
As a coffee lover this is something I need to try! I'm not sure I can get Vietnamese coffee here but I can definitely do the egg mixture on top of a normal coffee. Not the same I suppose but it's that topping that I really want to try!
Michelle
You can try it with strong espresso and see what you think! The egg foam really takes the coffee up a notch. Thanks Neil!
Healthy World Cuisine
That rich creamy egg topping is so good. Might have to this with dark brewed espresso. Happy holidays to you!
Ben | Havocinthekitchen
I've never tried (nor even really heard of) coffee with the addition of egg. This is so intriguing, and the foam looks awesome!
Heidi | The Frugal Girls
This is such a tasty and fun alternative to a Starbucks eggnog latte. I especially love how it has so much less sugar!