Hanoi Egg Coffee: Creamy Secret
A unique and surprisingly delicious Vietnamese coffee drink, originating from Hanoi. It features a rich, creamy egg foam topping a strong black coffee, offering a delightful balance of sweet and bitter notes.
Ingredients
- 2 unit egg yolks
- 3 tbsp sweetened condensed milk
- 3/4 cup strong black coffee
- a pinch unit unsweetened cocoa powder for garnish
Instructions
- Brew your strong black coffee and set aside, keeping it hot.
- In a small bowl, whisk together the egg yolks and sweetened condensed milk vigorously until the mixture is light, fluffy, and pale yellow, resembling a thick cream. This can take 3-5 minutes with a hand whisk or less with an electric mixer.
- Carefully pour the hot black coffee into a heatproof glass or mug.
- Gently spoon the whisked egg cream over the top of the coffee, allowing it to float as a distinct layer.
- Dust lightly with unsweetened cocoa powder for garnish and serve immediately with a small spoon to enjoy the creamy foam.
Notes
For the best experience, use a strong Vietnamese coffee or espresso. Adjust condensed milk to your sweetness preference. Serve immediately and enjoy the layers before the foam dissipates!