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Vietnamese Egg Coffee (Ca Phe Trung) combines coffee with a rich, creamy egg-based foam resulting in a thick and decadent concoction that’s almost similar to a dessert.
Coffee + egg?? The very first time I heard of Vietnamese egg coffee, I was a little doubtful but I’m telling you, once I tried it in a Vietnamese coffee shop, I was blown away! The egg foam is rich and creamy and the cocoa powder gives this coffee a tiramisu-like taste!
You’ll most often find Vietnamese egg coffee made with a strong black coffee base. However, if you’re like me, more into lattes and fancy coffees – such as my Dalgona Iced Latte – rather than pure strong black coffee, you definitely need to give this recipe a try!
Vietnamese coffee is typically stronger than regular coffee. This is because it is often brewed with a dark roast coffee and a unique brewing method that uses a small metal filter called a phin, which allows the coffee to steep slowly and become very concentrated.
This recipe uses your regular everyday coffee so it’s perfect if you don’t have any Vietnamese coffee and phin filter in hand!
What is Vietnamese Egg Coffee?
Vietnamese egg coffee, or cà phê trứng in Vietnamese, is a unique and rich coffee beverage that originated in Hanoi, Vietnam during the 1940s. It’s made by combining Vietnamese coffee with a mixture of egg yolks, sugar, and condensed milk that is whipped together until it becomes thick and creamy, almost like a custard.
It’s typically served hot, but can also be enjoyed cold over ice – such as in this recipe. Vietnamese egg coffee is a popular drink in Vietnam, and has gained a following in other countries as well. The unique combination of flavors and textures makes this fantastic drink a must-try for coffee lovers and foodies alike!
WHY YOU’LL LOVE THIS RECIPE
Ingredients
- espresso – the original drink uses strong Vietnamese coffee however espresso is the closest in terms of strength. It makes it also much more convenient for most of us living outside Vietnam to make this drink. No espresso machine? If you’d like to make this drink with instant coffee, simply dilute 2 tsp of instant coffee into 2½ tbsp of hot water.
- cold milk – I used cow milk but you can substitute it with any other milk alternative. If you’d rather make a hot coffee, use hot milk.
- ice cubes – you can omit ice if you’re making the hot version.
- egg yolks – egg yolks are the star of this recipe. Make sure you make this drink with fresh eggs. I usually only consume raw eggs when I just bought them less than 2 days ago, and always store my eggs in the refrigerator. If you’re still skeptical about it, you could also buy pasteurized eggs.
- condensed milk – don’t skip or substitute condensed milk unless you’re dairy intolerant. It’s one of the main ingredients of Vietnamese egg coffee.
- sugar – I use white sugar. Sugar really helps thicken the egg foam and gives it this thick and creamy consistency.
- vanilla extract – the vanilla extract gives the foam some vanilla flavor. Make sure you use vanilla extract, not vanilla flavoring. The latter can taste a little chemical depending on the brand used. You can however substitute it with vanilla syrup.
- cocoa powder – dust the top of the egg foam with cocoa powder for more YUM!
How To Make Vietnamese Egg Coffee?
- In a narrow container with high sides, add egg yolks, condensed milk, sugar and vanilla extract. Use a milk frother or a hand mixer and beat until it has thickened and doubled in volume.
- In a cup, add ice cubes. Then pour the milk, and the espresso shot.
- Then pour the foam on top and sprinkle some cocoa powder.
Is Vietnamese egg coffee safe to drink?
Yes, it’s safe to drink when prepared properly. The use of raw egg yolks in the whipped mixture may cause some concerns about food safety, but if you use fresh, clean eggs and prepare the mixture correctly, there is little to no risk of foodborne illness.
To ensure that your egg coffee is safe to drink, it’s important to use fresh, high-quality eggs and to whip the egg yolk mixture thoroughly until it’s light and frothy.
Variations
While traditional Vietnamese egg coffee is made with coffee, egg yolks, sugar, and sweetened condensed milk, there are a few variations that you can try to switch up the flavor profile.
- Hot egg coffee – use hot milk and skip the ice cubes for a hot version.
- Use different milk – oat milk, almond milk or any type of other non-dairy milk of your choice.
- Coconut egg coffee – you can use coconut cream instead of condensed milk to add a tropical twist. Simply replace the condensed milk with the same amount of coconut cream and ignore the vanilla extract.
- Chocolate egg coffee – for a decadent treat, you can add cocoa powder or chocolate syrup. Simply mix half a tablespoon of cocoa powder or 1 tbsp chocolate syrup into the egg yolk mixture before whisking it until frothy. You may want to ignore the extra cocoa powder on top as it may taste too rich in cocoa flavor.
- Cinnamon egg coffee – adding a pinch of cinnamon can give it a warm and comforting flavor. Simply sprinkle a bit of ground cinnamon on top of the frothy egg yolk mixture instead of cocoa powder.
These are just a few examples of how you can customize this recipe to suit your taste preferences. Feel free to experiment with different flavors and ingredients to create your own unique version of this fabulous coffee!
Can I make the egg foam in advance?
Since we’re using raw eggs, it’s not recommended to prepare the egg foam in advance even if stored in the refrigerator. The egg foam must be made and consumed fresh. Plus, it really takes less than 2 minutes to throw together 🙂
Emma’s Tips
- Use high-quality coffee – for the best results, use coffee made from high-quality beans.
- Use fresh, high-quality eggs – make sure to use clean, high-quality eggs that are as fresh as possible. If possible, place the eggs in the refrigerator when you’ve just bought them.
- Whip the egg yolk mixture thoroughly – whipping the egg yolks until they are light and frothy is crucial to achieving the velvety texture of the egg coffee. Use a milk frother or a hand mixer to whip the mixture until it becomes thick and pale yellow. Note that some milk frothers aren’t powerful enough to whip eggs. If yours isn’t, switch to a hand mixer (whisk).
- Use the right ratio of ingredients – the traditional ratio of ingredients for Vietnamese egg coffee is 1-2 teaspoons of sugar, 1-2 tablespoons of sweetened condensed milk, 1-2 egg yolks, and 1 shot of espresso or strong coffee. Adjust the ratio to suit your taste preferences, but keep in mind that the whipped egg yolk mixture will contribute to the sweetness of the coffee.
- Serve in a glass – this coffee is traditionally served in a small glass or cup to showcase the layered effect of the coffee and the whipped egg yolk mixture.
- Enjoy immediately – Vietnamese egg coffee is best enjoyed immediately after preparation, while the whipped egg yolk mixture is still frothy and the coffee is icy cold or hot.
RECIPE FAQ
More home cafe drink ideas? Try these!
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Vietnamese Egg Coffee – Ca Phe Trung
Ingredients
- 1 espresso shot (Note 1)
- 160 ml cold milk
- ice cubes
foam
- 2 egg yolks
- 1 tbsp condensed milk
- 1 tsp sugar
- 4 drops vanilla extract
topping
- ½ tsp cocoa powder
Instructions
- In a narrow container with high sides, add egg yolks, condensed milk, sugar and vanilla extract. Use a milk frother or a hand mixer and beat until it has thickened and doubled in volume (Note 2).
- In a cup, add ice cubes. Then pour the milk, and the espresso shot.
- Then pour the foam on top and sprinkle some cocoa powder.
recipe notes
Equipment
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
