Vietnamese egg coffee

April 13, 2017
Vietnamese egg coffee

We’ll be whipping up glasses of this hot brew – complete with a fluffy, sweet, custard-like topping – at home! Just starting to trend in the West now, Vietnamese egg coffee dates back to 1950s Vietnam, when fresh milk was scarce. Described as “liquid tiramisu”, this delicious beverage packs a potent double hit of sugar and caffeine – sure to give you a pep-up. 

Vietnamese egg coffee

Serves: 4
Cooking Time: 20 mins


  • 150ml condensed milk
  • 4 egg yolks
  • 5ml (1 tsp) vanilla essence
  • 4 x double espresso/4 x 60ml (¼ cup) strong coffee



Add the condensed milk, egg yolks and vanilla essence to a large bowl and beat with an electric mixer until pale and fluffy.


Prepare your espresso/coffee and pour into heatproof serving glasses. Top each glass with the egg yolk mixture. Serve immediately, with spoons for stirring and scooping.

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