Egg Coffee

A thick, dessert-like beverage originating from Hanoi. Its texture resembles a liquid tiramisu, with a layer of airy egg cream hiding a base of strong black coffee.

1. Prepare 100 ml of very strong coffee. Dark roast or Robusta brewed in a Vietnamese Phin filter or a Moka pot is ideal. 2. Combine 2 egg yolks and 2 tablespoons of sweetened condensed milk. Add a drop of vanilla extract for aroma. 3. Use a hand mixer to beat the yolks and condensed milk for 5–7 minutes until the mixture transforms into a thick, pale, and very fluffy foam. 4. Pour the hot coffee into a clear glass. Gently spoon the egg foam on top; it should sit firmly as a distinct layer on the surface. 5. Place the glass in a small bowl of hot water to keep the coffee warm. Sip through the cream layer or enjoy the foam with a spoon.