How To Make Vietnamese Egg Coffee
If you are not afraid to try new challenges and taste new thing in Asian cuisine then this weirdly sounding coffee will definitely take you by surprise of how delicious it is. Or in case you already experienced unusual beverages, or maybe you’re tired of the favorite British drink which is tea with milk, there’s another version of mixing the impossible to create something new and delicious.
Vietnamese Egg Coffee or Cà Phê Trứng is a Vietnamese drink which is very popular in the North of Vietnam, particularly in Ha Noi. I used to live in the South of Vietnam for many years but I didn’t see people make it. People from the South either drink black coffee or iced coffee.
The traditional recipe consists of egg yolks, condensed milk and brewed coffee (using a special Vietnamese coffee filter). People normally don’t put extra sugar in this as condensed milk is very sweet (around 54% sugar).
The keto-friendly version of Vietnamese Egg Coffee is super simple and easy. It’s just your regular brewed coffee with whipped heavy cream and egg like a cloud and gently poured over the hot coffee. For extra taste, you can add sweetener and a little bit of vanilla extract.
Creating not just unusual taste but also a room for brushing up on your skills in latte art, or any other thing you want to try and create on top of heavy milky foam.
A bouncy and thick egg cream will allow you to try creating a 3D art. While decorating your cup, you can also add small leaves of mint or spiral of lime peel.
Let's Ketofy It!
Brew coffee then add it to a glass. You want to use a glass instead of a mug so you can see through it. Put the glass into a small bowl that is filled with hot water just to keep the coffee hot while you’ll be preparing the top layer. Make sure you don’t add too much water in the bowl and cause the glass fall.
To prepare the topping, add egg yolks, heavy cream, vanilla extract and erythritol in another bowl and beat it until a thick and foamy mixture is obtained.
Remove the glass of coffee out of the bowl and place it on a plate. Pour the creamy egg mixture on top of coffee and enjoy.
Watch how we made this here:
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Related: Bulletproof Coffee with MCT Oil
Vietnamese Egg Coffee
- Brew the coffee and pour it into a glass. Put the glass with coffee into a small bowl and fill the bowl with hot water just up to coffee level. This trick will keep the coffee hot while you'll be preparing the topping.
- To prepare egg cream, whisk together egg yolks, heavy cream, erythritol and vanilla extract until thick and foamy.
- Take the glass out of the bowl with hot water. Pour the cream on top of the coffee and enjoy.