Amarula Cream Vietnamese Egg Coffee
A luxurious and creamy coffee with egg and a hint of South African spirit.
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.