This Vietnamese egg coffee is rich, sweet, and creamy with a thick egg foam that tastes almost like a custard or tiramisu topping floating on strong coffee.
WHY YOU'LL LOVE THIS RECIPE
It’s warm, cozy, and surprisingly balanced. The coffee keeps it bold, the whipped yolk makes it creamy and sweet, and the steamed milk gives it that latte vibe.
INGREDIENTS
What you need: I kept it simple. Egg yolk, Sugar, Espresso or strong brewed coffee, and steamed milk.
Add egg yolk and sugar to a coffee cup or small bowl. Whisk vigorously for at least 5 minutes, until pale, thick, and creamy. It should look fluffy.
STEP 1: WHISK THE EGG YOLK AND SUGAR
STEP 2: ADD COFFEE
Pour in a shot of freshly brewed espresso (or strong coffee) and stir until fully combined.
STEP 3: STEAM AND FROTH THE MILK
Warm milk in a saucepan or microwave. Froth it with a frother or steam wand until light and foamy.
STEP 4: FINISH AND SERVE
Pour the steamed milk over the coffee mixture. Gently swirl to blend and enjoy immediately.
VARIATIONS
This recipe is just as delicious iced. Use chilled strong coffee and cold frothed milk, then pour over ice. It’s creamy and refreshing.
STORAGE TIPS
This drink is best fresh. If you whip the egg mixture ahead, keep it in the fridge and use within a few hours, but the foam is thickest and nicest right after whipping.
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