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Vietnamese Egg (Custard) Coffee
This coffee beverage is uniquely sweet and custard-like. It is absolutely delicious! Egg Coffee sounds a little offsetting, but really itis Custard Coffee because the foam top is pretty much a custard. This recipe came to fruition due to a shortage in milk. The owner of a Cafe, Giang, created this substitute in the 1940’s, which became a hitsince then. Hence, why this drink is also knownas Giang Egg Coffee!
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Serving
Equipment
- Mixer
Ingredients
- 2 pcs egg yolks
- ½ cup sweetened condensed milk
- 1 tbsp vanilla extract
- 12 tbsp finely ground French roast coffee 60gm
- 4 cup hot water
- Sugar to taste
- Optional – cocoa powder
Instructions
- Combine the egg yolk and the condensed milk in a bowl and whisk using a hand mixer on high for about 10 minutes
- Meanwhile, brew the French roast coffee
- Once done brewing, put aside ½ a cup then divide the remaining coffee between 4 glasses
- Add sugar to taste
- Once the custard mixture appears foamy and thick,gently dollop the foam equally between the 4 glasses
- Top up with the reserved ½ cup of coffee and sprinkle with cocoa powder
Notes
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Nutrition
Calories: 173kcal
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