Vietnamese Egg Coffee with Amarula Cream

Whipped coffee is nothing new. And neither is egg-infused coffee. Remember the viral Dalgona coffee that swept social media during the pandemic? Egg coffees are enjoyed from Sri Lanka, Norway, and Sweden. Giang, a Vietnamese barista who, in the 1940s due to a milk shortage, crafted Cà phê trứng – the creamy, frothy coffee drink that’s become a Vietnamese café favourite.

For the Vietnamese twist on whipped egg coffee, egg yolks are whisked with sugar or condensed milk into a fluffy custard, then poured over strong, hot or chilled coffee, creating a luxurious concoction with a frothy top and a bold coffee base.

Now, let’s put a Mzansi spin on this beverage! Imagine combining the familiar sweetness of condensed milk coffee with the indulgent flavour of Amarula liqueur to craft a South African variant of this Vietnamese classic.

Amarula Cream Vietnamese Egg Coffee

A luxurious and creamy coffee with egg and a hint of South African spirit.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Course Drinks

Cuisine Vietnamese

Servings 2 people

Equipment

• 1 Stand Mixer

Ingredients

  

• 2 Egg Yolk Keep egg whites for an omelette
• 2 tsp Sweetened Condensed Milk
• 1/8 tsp Vanilla extract
• 140 ml Dark Brewed Espresso
• 2 tsp Amarula Cream Liqueur
• 1 pinch Ground Cinnamon for garnish

Instructions

 

• Brew your espresso. Go for a dark roast as you are looking for a strong base.
• In a separate bowl, whip egg yolks, vanilla extract & condensed milk (about 6or more minutes) until light and fluffy. Top tip to test the consistency of this custardy mixture is to spoon a tiny amount on the top of a glass with water. It should float. If it doesn’t, whip it a bit more.
• Sprinkle with some cinnamon and stir before serving.
• Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.
• Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.
• This coffee with be a perfect pairing with a small malva pudding or rusk for a double Mzansi delight.

Notes

This version can be enjoyed hot or cold, offering a luxurious and creamy coffee experience with a hint of South African spirit. I brew my coffee using a mocha pot with 180ml of water and 30ml of dark roast coffee to get around 150ml of brewed espresso.

 

Keyword vietnamese egg coffee

Enjoy!

Yolandi

Images: Melanie Wessels for aZestyLife