Ingredients
| Large egg yolks |
2
|
| Sweetened condensed milk |
4 tbsp
|
| Sugar |
1 tsp
|
| Vanilla extract (optional) |
1/2 tsp
|
| Strong brewed coffee (Vietnamese coffee or espresso) |
1/2 cup
|
| Crushed ice or hot water (optional, depending on serving preference) |
Directions
- Brew the coffee: PREPARE a strong cup of coffee using Vietnamese grounds and a phin filter, or USE espresso.
- Whip the cream mixture: In a small mixing bowl, WHISK together the egg yolks, sweetened condensed milk, sugar, and vanilla extract. BEAT for 3–5 minutes, or until the mixture is pale, thick, and frothy — similar to soft whipped cream.
- Assemble: For hot coffee: POUR hot coffee into a mug and gently SPOON the whipped egg cream on top. For iced coffee: FILL a glass with ice, POUR the coffee over it, and TOP with the creamy egg mixture.
- Serve: SPRINKLE lightly with cocoa powder or cinnamon, if desired. SERVE immediately with a spoon to mix as you sip.
Insider Tips
- For an authentic flavor, use Vietnamese robusta coffee for its deep, bold taste.
- Whip the egg mixture just before serving to keep the texture light and velvety.
- Try adding a pinch of sea salt or a drizzle of caramel for a sweet–salty balance.
- Serve with a small cookie or sweet biscuit for a café-style presentation.
- Chill the coffee first for an elegant dessert-style iced version.