Vietnamese Egg Coffee


Table of Content

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!
5 from 1 vote
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving 4


  • Mixer


  • 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


  • 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


Calories: 173kcal
DID YOU MAKE THIS RECIPE?Mention @thecoffeeweb or tag #thecoffeeweb!

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this post.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating