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Viernamese Egg Coffee stirred with a golden spoon

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
Cook Time 0 minutes
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.