This recipe was created by Chef Nelson Serrano-Bahri
Ingredients & Directions
Directions
Brew the coffee: Prepare a strong cup of coffee using Vietnamese grounds and a phin filter, or use espresso.
Whip the cream mixture: In a small mixing bowl, whisk together the egg yolks, sweetened condensed milk, sugar, and vanilla extract. Beat for 3–5 minutes, or until the mixture is pale, thick, and frothy—similar to soft whipped cream.
Assemble: For hot coffee: Pour hot coffee into a mug and gently spoon the whipped egg cream on top. For iced coffee: Fill a glass with ice, pour the coffee over it, and top with the creamy egg mixture.
Serve: Sprinkle lightly with cocoa powder or cinnamon, if desired. Serve immediately with a spoon to mix as you sip.
Ingredients
- 2 large egg yolks
- 4 Tbsp sweetened condensed milk
- 1 Tsp sugar
- 1/2 Tsp vanilla extract (optional)
- 1/2 Cup strong brewed coffee (Vietnamese coffee or espresso)
- Crushed ice or hot water (optional, depending on serving preference)
Tips
- For an authentic flavor, use Vietnamese robusta coffee for its deep, bold taste.
- Whip the egg mixture just before serving to keep the texture light and velvety.
- Try adding a pinch of sea salt or a drizzle of caramel for a sweet–salty balance.
- Serve with a small cookie or sweet biscuit for a café-style presentation.
- Chill the coffee first for an elegant dessert-style iced version.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.