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