Vietnamese Egg Coffee - Ca Phe Trung
Vietnamese Egg Coffee (Ca Phe Trung) combines coffee with a rich, creamy egg-based foam resulting in a thick and decadent concoction that is almost similar to a dessert.
Yield: 1 coffee
Calories: 300kcal
Equipment
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.
Notes
1. coffee - you can replace the espresso with instant coffee, simply dilute 2 tsp of instant coffee into 2½ tbsp of hot water. You don't have to make a latte for this recipe, you can use the coffee of your choice such as a lungo or your regular everyday coffee.
2. hand mixer - you can also use a frother but note that some frothers aren’t powerful enough to thicken the egg yolks. If this is the case with yours, use a hand mixer.
3. hot coffee - you can also make this recipe with hot coffee. Add hot milk instead of cold milk and ignore the ice cubes.
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 416mg | Sodium: 106mg | Potassium: 372mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 1mg
