Vietnamese Egg Coffee

How to Make Vietnamese Egg Coffee

1. 1

   Step 1: Brew very strong stovetop coffee

   Bring the water to a near boil in a small saucepan, then remove from heat. Add the ground coffee, stir, and let steep off the heat for 3 minutes; return to very low heat for 30–60 seconds (do not boil), then remove and strain through a fine mesh sieve or coffee filter into a heatproof vessel to yield about 12 fl oz of strong coffee. Keep the coffee hot while you prepare the foam.

   For this step

   • 12 fl ozWater
   • 4 tbspMedium-fine ground coffee
   
2. 2

   Step 2: Whisk the egg yolks and sweetened condensed milk

   In a chilled bowl, vigorously whisk the egg yolks with granulated sugar and a pinch of salt until the mixture is pale, thick, and slightly ribbon-like, about 2–3 minutes by hand or 1–2 minutes with an electric hand mixer. Add the sweetened condensed milk and vanilla and continue whisking until the mixture becomes glossy, airy, and forms soft peaks; the texture should be creamy and stable enough to sit on top of the coffee.

   For this step

   • 2 largeLarge egg yolks
   • 3 tbspSweetened condensed milk
   • 1 tbspGranulated sugar
   • 1/4 tspVanilla extract
   • 1 pinchPinch of fine salt
   
3. 3

   Step 3: Warm the cups and assemble

   Preheat two heatproof cups by pouring in a little hot water, then discard the water and pour the hot brewed coffee into each cup, filling them about three-quarters full. Give the coffee a quick stir and adjust sweetness if desired by adding a tiny extra splash of condensed milk to the coffee itself.
   
4. 4

   Step 4: Top with egg cream, garnish, and serve

   Spoon the whipped egg yolk mixture gently over the surface of each cup so it floats as a thick, velvety layer. Dust lightly with cocoa powder and serve immediately so drinkers can sip the hot coffee through the sweet, creamy foam or stir it together for a richer, unified drink.

   For this step

   • 1 tspUnsweetened cocoa powder (for garnish)
   

1. Bring the water to a near boil in a small saucepan, then remove from heat. Add the ground coffee, stir, and let steep off the heat for 3 minutes; return to very low heat for 30–60 seconds (do not boil), then remove and strain through a fine mesh sieve or coffee filter into a heatproof vessel to yield about 12 fl oz of strong coffee. Keep the coffee hot while you prepare the foam.
2. In a chilled bowl, vigorously whisk the egg yolks with granulated sugar and a pinch of salt until the mixture is pale, thick, and slightly ribbon-like, about 2–3 minutes by hand or 1–2 minutes with an electric hand mixer. Add the sweetened condensed milk and vanilla and continue whisking until the mixture becomes glossy, airy, and forms soft peaks; the texture should be creamy and stable enough to sit on top of the coffee.
3. Preheat two heatproof cups by pouring in a little hot water, then discard the water and pour the hot brewed coffee into each cup, filling them about three-quarters full. Give the coffee a quick stir and adjust sweetness if desired by adding a tiny extra splash of condensed milk to the coffee itself.
4. Spoon the whipped egg yolk mixture gently over the surface of each cup so it floats as a thick, velvety layer. Dust lightly with cocoa powder and serve immediately so drinkers can sip the hot coffee through the sweet, creamy foam or stir it together for a richer, unified drink.