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Vietnamese Egg Coffee: A Creamy Delight

moka coffee pot
A smooth, creamy blend of egg yolk, sweetened condensed milk, and Vietnamese coffee that’s more dessert than drink.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 180 kcal

Ingredients
  

  • 1 egg yolk
  • 2 tbsp sweetened condensed milk
  • 2 tbsp Vietnamese ground coffee
  • 1 cup boiling water
  • Ice optional

Instructions
 

  • Brew Vietnamese coffee using the phin filter with 2 tbsp ground coffee and 1 cup boiling water.
  • In a bowl, whisk 1 egg yolk with 2 tbsp sweetened condensed milk until light and fluffy.
  • Pour the brewed coffee into a glass and gently spoon the whipped egg mixture on top.
  • Stir lightly if you prefer a fully blended coffee, or enjoy it layered for a rich, creamy sip.
  • Add ice if you want to make it cold, and enjoy.

Notes

Nutritional Values (Per Serving)

  • Calories: 180
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 6g

Vitamins and Minerals (Per Serving)

  • Calcium: 8%
  • Vitamin B12: 6%
  • Vitamin A: 4%
  • Iron: 2%
  • Folate: 3%

Additional Notes/Tips

For extra flavor, add a dash of vanilla extract or cinnamon. If you’re feeling fancy, dust with cocoa powder before serving. It’s an indulgent treat that pairs perfectly with a lazy Sunday morning.