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
- 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.