Hanoi Velvet Egg Coffee
A decadent Hanoi invention where a cloud of whipped egg yolk and sweetened condensed milk floats atop intensely strong Vietnamese dark roast coffee. One sip through the ethereal meringue-like foam into the bitter-bold coffee below creates a flavor experience somewhere between tiramisu and the world's most luxurious cappuccino.
Ingredients
- 4 tablespoons Vietnamese ground coffee (Trung Nguyen or similar dark roast)
- 2 egg yolks (from the freshest eggs you can find)
- 3 tablespoons sweetened condensed milk
- 1 teaspoon vanilla extract
+ 3 more ingredients
Instructions
Brew the Vietnamese coffee using a phin filter: place the filter over a cup, add the ground coffee, press down the gravity screen, and pour about 2 tablespoons of hot water over the grounds. Wait 20 seconds to let them bloom, then fill the phin with hot water (about 3/4 cup per serving). Let it drip through completely, about 4-5 minutes.
While the coffee drips, separate the egg yolks carefully — any trace of egg white will prevent proper whipping.
In a medium bowl, combine the egg yolks and sweetened condensed milk. Using an electric hand mixer or a whisk with serious determination, beat the mixture on high speed for 4-5 minutes until it transforms into a thick, pale, airy cream that roughly triples in volume. It should form soft ribbons when you lift the beater.
Add the vanilla extract during the last 30 seconds of whipping and incorporate fully.
Divide the brewed coffee between two cups or small heat-proof glasses, filling each about two-thirds full.
Prepare a hot water bath by pouring boiling water into a small bowl. Place the coffee cups in the hot water bath — this keeps the coffee warm while you drink slowly, which is the traditional Hanoi way.
Gently spoon the whipped egg cream on top of the coffee, letting it float as a thick, airy layer. Do not stir it in.
Dust with a whisper of cocoa powder if desired. Serve immediately with a small spoon.
Nutrition Estimate
Per serving • Estimated by Blinner AI