Vietnamese Egg Coffee: A Creamy Delight

Forget your plain old cappuccino—Vietnamese Egg Coffee is where indulgence meets caffeine. Imagine a rich, velvety concoction of whipped egg yolk and sweetened condensed milk, sitting atop a bold brew of robust coffee. It’s basically dessert disguised as a cup of coffee, and let’s be real, who doesn’t want that? If you’re looking for something creamy and totally over the top, this is your drink. It’s a perfect mix of decadence and caffeine to keep you buzzed and satisfied.

Vietnamese Egg Coffee: A Creamy Delight

moka coffee pot

A smooth, creamy blend of egg yolk, sweetened condensed milk, and Vietnamese coffee that’s more dessert than drink.

Print Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 1 serving

Calories 180 kcal

Ingredients

  

• 1 egg yolk
• 2 tbsp sweetened condensed milk
• 2 tbsp Vietnamese ground coffee
• 1 cup boiling water
• Ice optional

Instructions

 

• Brew Vietnamese coffee using the phin filter with 2 tbsp ground coffee and 1 cup boiling water.
• In a bowl, whisk 1 egg yolk with 2 tbsp sweetened condensed milk until light and fluffy.
• Pour the brewed coffee into a glass and gently spoon the whipped egg mixture on top.
• Stir lightly if you prefer a fully blended coffee, or enjoy it layered for a rich, creamy sip.
• Add ice if you want to make it cold, and enjoy.

Notes

Nutritional Values (Per Serving)

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 6g

Vitamins and Minerals (Per Serving)

• Calcium: 8%
• Vitamin B12: 6%
• Vitamin A: 4%
• Iron: 2%
• Folate: 3%

Additional Notes/Tips

For extra flavor, add a dash of vanilla extract or cinnamon. If you’re feeling fancy, dust with cocoa powder before serving. It’s an indulgent treat that pairs perfectly with a lazy Sunday morning.