Vietnamese Egg Coffee
If tiramisu + espresso had a love child, this would be it
We may be more used to ordering a coffee with vanilla than a coffee with egg here in the UK, but this is a stay-awake staple in Vietnam, and once you’ve tried sipping on strong espresso topped with cloud like meringue, you’ll be ditching the vanilla latte in no time.
Is it coffee? Is it dessert?
Who cares, it’s delicious
Ingredients (Serves 2)
- 2 egg yolks
- 3 tbsp condensed milk
- ½ tsp vanilla extract
- 2 double shots of hot espresso to serve
- Cocoa powder to dust – optional
Step 1: Using an electric whisk beat the egg yolks for 30 seconds to a minute until slightly foamy and lighter in colour. Add the condensed milk and vanilla and beat for a further 4 minutes until pale and foamy.
Step 2: Pour the fresh espresso into glasses – we recommend double walled coffee glasses to keep your coffee hot, but this isn’t essential. Split the whisked eggs between the glasses and dust with cocoa powder. Serve with a spoon and dive in!
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