Egg Coffee
Ca phe trung, Hanoi's beloved beverage of strong Vietnamese drip coffee topped with a thick, velvety custard-like foam made from whipped egg yolks and sweetened condensed milk. Served warm as a decadent morning treat.
Ingredients
- 1 cup strong brewed coffee or espresso, hot
- 4 large egg yolks
- 1/4 cup sweetened condensed milk
- 1/2 tsp vanilla extract
Instructions
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1
Brew 1 cup hot strong brewed coffee or espresso using a Vietnamese phin drip filter or a strong espresso machine. Divide hot coffee between two heat-safe cups, filling each about halfway.
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2
In a blender or using a hand mixer, beat 4 large egg yolks and 1/4 cup sweetened condensed milk together on high speed for 3-4 minutes until the mixture becomes pale, thick, and holds soft peaks. Add 1/2 tsp vanilla extract and blend 10 seconds more.
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3
Spoon the whipped egg foam generously over the hot coffee in each cup. The foam should sit on top like a thick cloud.
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4
Serve immediately while the coffee is still hot. Sip through the foam or stir gently to combine as you drink.