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

Servings: 2 people

Course: Drinks

Cuisine: Vietnamese

Ingredients Equipment Method Notes

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

Equipment

• 1 Stand Mixer

Method

 

1. Brew your espresso. Go for a dark roast as you are looking for a strong base.
2. In a separate bowl, whip egg yolks, vanilla extract and 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.
3. Sprinkle with some cinnamon and stir before serving.
4. Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.
5. Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.
6. 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.

 

Enjoy!

Yolandi

Images: Melanie Wessels for aZestyLife