Vietnamese Egg Coffee Recipe

Ingredients with Measurements:
- 2 tablespoons of Vietnamese coffee grounds
- 2 tablespoons of condensed milk
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of hot water

Special equipment needed:
- A coffee filter
- A hand mixer or blender
- A coffee cup or mug

Step-by-step instructions:

1. Brew the coffee using the coffee filter and hot water. Set aside.

2. In a mixing bowl, whisk the egg until it becomes frothy.

3. Add the condensed milk and vanilla extract to the mixing bowl and continue to whisk until the mixture becomes thick and creamy.

4. Pour the brewed coffee into the mixing bowl and continue to whisk until all the ingredients are well combined.

5. Pour the mixture into a coffee cup or mug.

6. Serve hot and enjoy!


- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Hot
Serving size:
- 1 cup

Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 6g

Substitutions for ingredients:
- Regular coffee grounds can be used instead of Vietnamese coffee grounds.
- Sugar can be used instead of condensed milk.

Variations:
- Add a pinch of cinnamon or nutmeg for extra flavor.
- Use coconut milk instead of condensed milk for a dairy-free option.

Tips and tricks:
- Use a hand mixer or blender to make the mixture extra frothy.
- Use a small whisk to mix the egg and condensed milk together before adding the coffee.

Storage instructions:
- This recipe is best served fresh and should not be stored.

Reheating instructions:
- N/A

Presentation ideas:
- Serve in a clear glass mug to show off the layers of coffee and egg mixture.

Garnishes:
- A sprinkle of cinnamon or cocoa powder on top.

Pairings:
- This coffee pairs well with a light breakfast or brunch.

Suggested side dishes:
- Fresh fruit or a croissant.

Troubleshooting advice:
- If the mixture is too thin, add more condensed milk.
- If the mixture is too thick, add more coffee.

Food safety advice:
- Make sure to use fresh eggs and store them properly before use.

Food history:
- Vietnamese egg coffee was invented in the 1940s during a milk shortage in Vietnam. The use of egg yolk as a substitute for milk created a creamy and rich coffee drink.

Flavor profiles:
- Creamy, sweet, and rich.

Serving suggestions:
- Serve hot and enjoy as a morning or afternoon pick-me-up.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Vietnamese

Taste: Rich, Sweet, Creamy, Nutty, Robust