Hanoi-style egg coffee
- Drink
- 1
- 10 minutes
Egg coffee is a Vietnamese classic – it is similar to a coffee-flavour crème anglaise, and almost as much dessert as it is drink. A delight for any coffee lover with a sweet tooth.
Thuy Pham says: 'Vietnam is the world’s second largest coffee producer, mainly Robusta beans, which tend to be used for instant and low-grade coffee; but, with their lower acidity and deeper bitter flavour, Robusta beans are making a comeback and are far more valued these days. Coffee drinking has major cultural significance in Vietnam, and Viet-style drip coffee is now being served all over the world.'
'This recipe is for a variation that leans more towards dessert than a typical morning espresso. Egg coffee, or Cà Phê Trứng, was invented in Hanoi in the 1940s but has had a resurgence recently due to its popularity on social media. The good news is that it doesn’t just look good, it tastes amazing too.'
Ingredients
Metric
Imperial
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 20ml of condensed milk, 1 tbsp plus 1 tsp
- 40ml of coffee, 2 tbsp plus 2 tsp, freshly made filtered coffee
- 1 pinch of cocoa powder
- 1 pinch of desiccated coconut
Method
Put the egg yolks, vanilla extract and condensed milk into a small bowl and whisk for 5 minutes until smooth and a little frothy
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 20ml of condensed milk, 1 tbsp plus 1 tsp
Pour the mixture into a glass mug, then slowly pour the hot coffee directly on top, aiming for the centre when pouring, so the foam stays intact
- 40ml of coffee, 2 tbsp plus 2 tsp, freshly made filtered coffee
Leave for a few seconds for the coffee to settle, then sprinkle a little cocoa powder and coconut on the top to finish
- 1 pinch of cocoa powder
- 1 pinch of desiccated coconut
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