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
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
Enjoy!
Yolandi
Images: Melanie Wessels for aZestyLife