Vietnamese Egg Coffee
This simple recipe for Vietnamese Egg Coffee features a strong, hot coffee with a light, foamy egg cream mixture suspended on top.
Servings 1
Calories 113kcal
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
Calories: 113kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 200mg | Sodium: 30mg | Potassium: 140mg | Sugar: 9g | Vitamin A: 300IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 1mg