Vietnamese Coffee

Channel your inner barista with this delicious and unique custard foam topped coffee.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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250 ml / 8 oz	hot espresso
360 ml / 12 oz	(or strong brewed coffee)
1/3 cup / 75 ml	Egg Creations Whole Eggs Original, well shaken
3 tbsp / 45 ml	sweetened condensed milk
1/4 tsp / 1 ml	vanilla extract
Garnish	Ground cinnamon or cocoa powder

Divide espresso or coffee between heat-proof glasses or mugs.
Combine eggs, condensed milk and vanilla in a medium heat-proof bowl set over simmering water. Whisk vigorously for 3 to 4 minutes or until mixture forms a pale, dense custardy foam (do not overheat or it will become thick and lumpy).
Remove bowl from heat; pour the foam over the back of a spoon onto the coffee. Sprinkle with cinnamon and serve immediately.

• For an iced version, use 12 oz/360 ml cold brew coffee over ice and top with foam.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.