This strong, sweet, creamy, and bitter Vietnamese Egg Coffee elixir recipe will have you thinking about buying a round trip ticket to Vietnam by the time you’ve finished the last sip. What’s egg coffee?! Yep, you guessed correctly! A strong pour over coffee, kinda like Turkish or cowboy coffee, with a rich, creamy, sweetened condensed milk and egg mixture! Inspired by my passion for learning about foods that bring cultures and communities together, and fifteen years experience in culinary arts, and the two weeks I spent traveling and trying different egg coffee’s in Hanoi, Da Nang, and Hoi An. This is my delicious rendition, in gratitude to those who created this amazing combination, and transporting me back to incredible moments sipping egg coffee, feeling energized, and exploring the cities by scooter! See recipe below…
Energizing Vietnamese Egg Coffee
Traveling is wonderful for many reasons, as you may know. For me, it reminds me to stay open to possibility. Exploring and trying new things I’ve never eaten before, places I would have never thought to go, and of course the incredible people you meet along the way. Think about your suitcase and things you pack, as an example. They are all unique things, right? Travel is essentially a compressed suitcase, of unique experiences, where you get to know yourself better. The people and places you encounter in a condensed amount of space and time.
I fell in love with egg coffee while traveling in Vietnam. The Vietnamese also love to pair the egg yolk sweetened condensed milk concoction in other things, like, beer. Egg beer?! Yes, EGG BEER. I dare you to try it! Think sweet, creamy, and slightly bitter, with a carbonated finish.
Egg Beer!
I love to travel to different countries, not as a tourist or typically for tourist attractions, instead to just be in the place that I was inspired to visit. To learn about the culture and their ways of being. From the unique plants that grow, to the way food is prepared and enjoyed.
Sound of Silence Coffee Shop, Hoi An, Vietnam.
Vietnam is the second largest producer of the flowering shrub plant Coffea of the family Rubiaceae. From what I understand, an important part of the Vietnamese culture, and a daily imbibing ritual. The coffee shops are abundant, making it simple to stop for a warming beverage, and to people watch in the cooler temperatures of the North, or to cool down and slow down from the humid heat in the South. A reminder of the power plants carry, the affect they can have on us, a gift to receive. A feeling of alertness, stimulation, energy.
Brewing coffee and mixing egg yolk + sweetened condensed milk.
Recipe
One serving, 6 oz
Prep: 5 min
Process: 15 min
Total 20 min
Organic ingredients
Mise en place : two bowls, electric mixer, coffee pour over, coffee mug, sweetened condensed milk or sweetened condensed coconut milk, one egg, finely ground coffee.
Energizing Vietnamese Egg Coffee
1 Egg yolk
1-2 TBS sweetened condensed milk OR sweetened condensed coconut milk.
4 TBS fine ground coffee, I recommend Proud Mary Coffee
Directions
Heat water to boil or turn on electric water kettle. Once the water is boiling, temper/add hot water to your coffee mug, this keeps your coffee hot while you make everything else.
Separate egg yolk from egg white, into the two bowls. I like to cover and refrigerating the egg white and enjoy in another recipe, like an egg white scramble for breakfast / brunch.
I invite you to wash your hands once you’re finished separating the egg. I like to pour the cooled tempered water into a plants pot.
Put the pour over on top of the coffee mug and add just enough hot water to top the grounds, nothing more; allows coffee grounds to expand and makes a stronger more bitter coffee (I recommend using strong fine ground coffee) compliments the rich, sweet, and creaminess of the egg mixture.
Add one-two tablespoons of sweetened condensed coconut/milk to egg yolk.
Add hot water again to coffee pour over, and fill to the top of the grounds.
Plug in and set up the electric mixer and whisk the egg yolk and sweetened condensed milk for 3-5 minutes. This allows the air to whip into the mixture to create a light airy texture, until soft peaks form, like whipped cream.
The final mixture will be a light golden yellow mixture of delicious creaminess. If you’re using a smaller pour over I recommend filling it twice with hot water.
This will fill a standard coffee mug about half way which gives you room to fill the other half with the delicious egg mixture. Once your coffee is finished you can spoon in the egg mixture and add to the top of your coffee. And ENJOY :)
Thanks for taking the time to read and make this recipe! I invite you join Honne Elixirs Club for new elixir recipes like this one and to leave kind comments below.
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