Vietnamese Egg Coffee

Posted by Linda M.

Image result for vietnamese egg coffee photos gifs

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: Serves 1
  • Nutritional Guidelines (per serving)
    237 Calories
    10g Fat
    27g Carbs
    11g Protein
    See Full Nutritional Guidelines
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vietnamese style coffee is sweet because the strong dark brew's natural partner is sweetened condensed milk. It probably won't elicit your interest if you're among those who think that the only way to drink coffee is to take it black -- but wait 'till you try Vietnamese egg coffee.

The Scandinavian region has its own egg coffee although the preparation is very much different. Vietnamese egg coffee is strong black coffee topped with egg yolk and sweetened condensed milk that had been whipped together until thickened. It's really quite a unique experience, this Vietnamese egg coffee -- almost like drinking coffee and custard together. 

Just like all other Vietnamese coffee concoctions, the egg coffee starts with a strong, black brew made with a phin filter (cà phê phin). There is also a special coffee blend used which, by and large, is produced by Trung Nguyen.

If you're not aiming for complete authenticity but merely want to indulge in the custard-over-coffee experience, you can brew coffee the way you usually do and simply top it with the egg-milk mixture.


  • 1 egg yolk
  • 2 to 3 tablespoons sweetened condensed milk
  • 1/2 cup very hot freshly brewed coffee

Steps to Make It

  1. Place the egg yolk and sweetened condensed milk in a small mixing bowl. Using a wire whisk or an electric hand mixer, whip them together until thick. The desired texture is called the "ribbon stage". To make it more d

  2. When the beaters are lifted, the mixture falls like a ribbon that makes a pattern on the surface of the mixture, and the pattern stays visible for a few seconds.

  3. Pour your very hot and freshly brewed coffee into a mug. Pour the egg-milk mixture slowly over the coffee. The result will, at first, look like a homogenous mocha colored drink but wait a few seconds and the egg-milk mixture will float on top of the coffee without you having to do anything.

  4. You can drink the coffee from the mug or use a dessert teaspoon to enjoy it more slowly. Either way, it's good.

    Image result for vietnamese egg coffee photos gifs

    I seriously want to make ths one.



    • seeds from 10 cardamom pods (about 1 1/4 tsp), lightly crushed
    • 2 tablespoons dried rose petals
    • 360 grams (1 1/2 cups) Organic Valley half and half
    • 2-4 tablespoons organic cane sugar (depending on how sweet you like it)
    • small dash of rose water (optional)
    • 400 grams bottled or filtered water, heated 195-205°F (or bring to boil and let stand 3-5 minutes)
    • 40 grams freshly ground (medium-fine, consistency of brown sugar) coffee
    • 160 grams ice cubes (made from filtered or bottled water)


    1. Make creamer. Heat all ingredients except the rosewater over medium and bring to a simmer, stirring occasionally to dissolve sugar. Once simmering, remove from heat and cover.
    2. Steep 15 minutes to overnight, tasting occasionally. If steeping overnight steep until it reaches room temperature, and then place in the fridge to continue steeping.
    3. When the strength you desire is reached, strain through a fine mesh sieve. Add a small dash of rosewater if desired for more rose flavor. I add a drop or two (very little) of the concentrated kind for baking (not the kind sold in middle eastern groceries, which is more diluted. you can use that too but would add a bit more to get the same effect)
    4. Now make your coffee. Heat the water to 195-205°F. If you don't have a thermometer bring the water to a boil and let stand 3-5 minutes.
    5. Meanwhile grind your coffee on the medium fine setting on your grinder, and place the filter in your brewer.
    6. Rinse the paper filter with hot water and discard the water before proceeding.
    7. Place ice cubes in the carafe, and place the grounds in the filter.
    8. Bloom the coffee grounds by pouring approximately 50 grams of the hot water over the grounds (or simply just covering the grounds) and let stand for 30-45 seconds.
    9. Proceed to slowly pour half of the water in concentric circles over the grounds. Let the water level brew down and refill it to the original water line until there is no more water left.
    10. Once brewed if there are any unmelted pieces of ice, give the carafe a gentle swirl. Ice should dissolve completely within a few minutes.
    11. Serve over ice with 1-2 ounces of creamer (to your taste) to every 6 ounces of coffee.




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Comment by SunKat on February 15, 2020 at 2:36pm


Yield: About 4 servings

Total Time: 15 minutes

There are a bunch of ways to get nice, cold coffee. There are an abundance of cold brew methods and devices out there now. Many of them will produce some of the tastiest cold coffee. However it will work just fine to save your leftover hot coffee and let it cool off completely before icing (otherwise you'll get watered down coffee). Of if you need a quick fix, make some hot coffee and punch it up with a few shots of espresso to compensate for the melting ice. We love to use simple syrup to sweeten our chilled drinks, and it is something easy to have on hand. Just heat and dissolve together an equal amount of sugar and water. Allow to cool and store in the fridge until ready to use. However with enough stirring (or if you add the sugar while the coffee is hot) you can always just use regular sugar for this recipe.


  • 1 cup (240ml) whipping cream
  • 1/2 teaspoon sea salt or kosher salt
  • 4 cups (960ml) strong coffee, cooled
  • 6-8 tablespoons (75-100g) sugar, or to taste
  • Or
  • 3/4-1 cup (180-20ml) simple syrup


  1. Whip the cream until slightly thickened and no large bubbles remain in the cream (don't whip it all the way to the soft peak stage). Stir in the salt and set aside.
  2. Sweeten the cooled coffee to taste using either sugar or simple syrup. It should be just sweet enough to balance the saltiness of the cream.
  3. Pour the coffee into glasses over ice and spoon a couple large spoonfuls of the salted cream on top. Serve and stir.

Note 1: A basic simple syrup is a 1:1 ratio of sugar dissolved in water. example- One cup sugar dissolved in one cup of water. We usually make larger batches and keep on hand in the refrigerator.

Recipe Source:

Comment by SunKat on February 15, 2020 at 2:29pm

Maple Cardamom Iced Coffees

Homemade Maple Cardamom Coffee Creamer

Things you need…
2 cups half and half cream
4 tbsp pure maple syrup
1/2 tsp pure vanilla extract
1 tsp cardamom seeds
pinch of salt
pinch of cinnamon

How to make…
In a large sauce pan, add the cream, maple syrup, salt and cardamom seeds. Whisk together to combine. Bring cream to a simmer and then remove from heat. Allow to steep for thirty minutes.

Once steeped, strain into a glass jug or jar; stir in vanilla and pinch of cinnamon. Allow to cool completely to room temperature; cover and place in the refrigerator.

Brew a pot of your favourite coffee and set in the refrigerator to chill completely.

Once your coffee is chilled, fill a glass with a handful of ice cubes. Fill with iced coffee, and add 1-2 oz of the maple cardamom coffee creamer. Enjoy!

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