Now, the thing is egg coffee isn’t crazy in Vietnam at all and is in fact a delicacy. Prepared with egg yolks, milk, robusta coffee, sugar, and condensed milk, this coffee is now a coffee of choice for many people around the world. Even though the mental image of coffee plus eggs seems weird, the end product is absolutely ravishing. “Ca Phe Tung” or as we know it the Vietnamese Egg Coffee is actually sweet after-dinner coffee that tastes like a tiramisu exploding in your mouth.


The history of this Egg Coffee is also quite fascinating. It all started in 1946 when coffee was first popularized in Vietnam with the coming of the French. But during the war with France, there was a shortage of milk so Nguyen Van Giang who worked at a hotel in Hanoi replaced the milk with a whipped egg and condensed milk mixture.


To make this at home, we have listed below a recipe.

You’ll Need

4 egg yolks

1/2 cup of condensed milk

1 tsp of vanilla essence

A pinch of salt

4 shots of espresso


Instructions

1. In a large bowl, add the yolks, condensed milk, and vanilla essence.

2. Beat the mixture until pale and foamy.

3. Pour a shot of espresso into each glass and add the egg mixture.

4. Top the entire thing with more espresso.

5. Finally garnish with some grated chocolate.


Pro Tip: This drink is easily customizable, if you don’t have espresso use strong instant coffee in water. You can also substitute the condensed milk with full-fat milk and sugar. The end product may not be as thick but the taste will be the same.