Creamy Vietnamese Egg Coffee to Elevate Your Mornings

Experience the rich indulgence of Vietnamese Egg Coffee, a creamy dessert drink that combines whipped egg yolk, condensed milk, and robust coffee.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Cooling Time 5

Total Time 20

Servings: 2 cups

Course: Breakfast

Cuisine: Vietnamese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Cream

2 large Egg Yolks Fresh and at room temperature
2 tablespoons Sweetened Condensed Milk Can substitute with coconut cream for dairy-free
1 teaspoon Almond Extract Optional, can substitute with vanilla extract

For the Coffee Base

1 cup Strong Coffee Vietnamese or Chicory
2 tablespoons Ground Coffee Coarsely ground for brewing

Equipment

Vietnamese drip filter
Medium bowl
Whisk
Electric Mixer
serving cup

Method

Step-by-Step Instructions for VIETNAMESE EGG COFFEE

Brew a cup of strong coffee using your preferred method. Allow it to steep for about 4–5 minutes.
In a medium bowl, combine the egg yolks with the sweetened condensed milk and whisk for 5–7 minutes until thick and frothy.
Optional: Fold in almond or vanilla extract to the whipped mixture, adjusting to taste.
Pour the brewed coffee into a serving cup and spoon the whipped egg yolk mixture on top.
Garnish with cocoa powder or ground coffee before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 70mgPotassium: 200mgSugar: 16gVitamin A: 5IUCalcium: 8mgIron: 2mg

Notes

Whip the egg cream immediately before serving for the best texture. Store any leftovers separately.

Tried this recipe?

Let us know how it was!