Drinks
Vietnamese Cream Coffee
Wake up to Delight in a Cup! Start your Saturday on a high note with this delicious Vietnamese Cream Coffee.
Wake up to Delight in a Cup! Start your Saturday on a high note with this delicious Vietnamese Cream Coffee. Crafted from bold Vietnamese coffee and sweetened condensed milk, it offers a perfect combination of richness and sweetness that will leave you feeling refreshed and energized. Enjoy it with a side of your favorite pastry or breakfast treat for the ultimate indulgence!
Ingredients
- 2 large Dakota Layers egg yolks
- 4 Tbsp sweetened condensed milk
- 1 tsp sugar
- 1/2 tsp vanilla extract (optional)
- 1/2 cup strong brewed coffee (Vietnamese coffee or espresso)
- Crushed ice or hot water (optional, depending on serving preference)
Instructions
- Brew the coffee: Prepare a strong cup of coffee using Vietnamese grounds and a phin filter, or use espresso.
- Whip the cream mixture: In a small mixing bowl, whisk together the egg yolks, sweetened condensed milk, sugar, and vanilla extract. Beat for 3–5 minutes, or until the mixture is pale, thick, and frothy—similar to soft whipped cream.
- Assemble: For hot coffee: Pour hot coffee into a mug and gently spoon the whipped egg cream on top. For iced coffee: Fill a glass with ice, pour the coffee over it, and top with the creamy egg mixture.
- Serve: Sprinkle lightly with cocoa powder or cinnamon, if desired. Serve immediately with a spoon to mix as you sip.
Tips:
- For an authentic flavor, use Vietnamese Robusta coffee for its deep, bold taste.
- Whip the egg mixture just before serving to keep the texture light and velvety.
- Try adding a pinch of sea salt or a drizzle of caramel for a sweet–salty balance.
- Serve with a small cookie or sweet biscuit for a café-style presentation.
- Chill the coffee first for an elegant dessert-style iced version.
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