Vietnamese Egg Coffee recipe - ingredients, nutrition and when to eat it
Vietnamese egg coffee is a sweet drink made by topping strong coffee with cream whipped from egg yolks and condensed milk.
Vietnamese egg coffee is a sweet drink made by topping strong coffee with cream whipped from egg yolks and condensed milk. The bittersweet coffee pairs beautifully with the rich, velvety cream, making it perfect for enjoying like a dessert on a leisurely afternoon.
World cuisine · 10 minutes to cook
Nutrition (per 72g serving): 125.6 kcal · protein 4.2g · carbohydrate 13.3g · fat 6g · sodium 29.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Whip the cream thoroughly so it sits light and fluffy on top of the coffee.
Tips: Use fresh egg yolks, and enjoy the drink right away rather than letting it sit for long.
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Ingredients (1 serving)
- Espresso — 1 glass
- Egg yolk — 1 pc
- Sweetened condensed milk — 1 Tbsp
- Sugar — 1 tsp