Traditional Vietnamese Egg Coffee with Espresso Twist
A decadent blend of Vietnamese egg coffee and rich espresso, creating a creamy, frothy delight.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Servings 1 cup
Calories 160 kcal
- 1 shot espresso about 1 ounce
- 2 egg yolks
- 2 tbsp sweetened condensed milk
- 1 tbsp sugar adjust to taste
- 1 tsp vanilla extract optional
Brew 1 shot of espresso using your machine.
In a mixing bowl, whisk 2 egg yolks and 2 tbsp sweetened condensed milk until frothy.
Add 1 tbsp sugar and 1 tsp vanilla extract (if using). Whisk until creamy.
Pour the hot espresso into a coffee cup.
Spoon the egg mixture over the espresso, creating a frothy layer.
Enjoy with a spoon or drink it straight—your choice!
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 4%
- Vitamin A: 8%
- Vitamin B12: 10%
- Potassium: 3%
Additional Notes/Tips
For an even creamier texture, use a hand mixer for the egg yolk mixture. If you're feeling adventurous, sprinkle cocoa powder or cinnamon on top for extra flair. Enjoy the sweetness with the slight bitterness of espresso; it’s the perfect balance!