Vietnamese Coffee
Sweet and creamy, with a huge kick of intense coffee flavor.
1 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 61 kcal | Sugar | 10 g |
| Carbs | 10 g | Cholesterol | 6 mg |
| Protein | 2 g | Sodium | 25 mg |
| Fat | 2 g | Fiber | – |
| Sugar | 10 g | ||
| Cholesterol | 6 mg | ||
| Sodium | 25 mg | ||
| Fiber | – |
Prep Time: 1 min Cook Time: 6 min Total Time: 7 min
Ingredients
1 tbsp Vietnamese coffee (ground)
1-2 tbsp sweetened condensed milk (optional)
2 egg yolks
Instructions
Boil some water until it reaches 205°F. Preheat the filter and cup by pouring hot water through it. Carefully pour the water out. Optionally add 1-2 tablespoons sweetened condensed milk to the bottom of your cup.
Remove the filter and add 1 heaping tablespoon of fine Vietnamese coffee grounds. Use the filter to gently tap down the grounds flat.
Pour about 1 tablespoon of hot water over the filter press to bloom the coffee. Let it bloom for 30-40 seconds.
Slowly pour more hot water into the filter, until it reaches the top. Place the lid on and let the coffee drip slowly, it should take about 5-6 minutes for all of the water to filter through the coffee.
Stir it up and enjoy! You can also brew it over ice, pour it over ice, or enjoy it with extra hot water.
To make egg coffee
While the coffee is brewing, make an egg foam by combining 2 egg yolks and the condensed milk in a glass. Use a milk frother to whisk until thick and foamy, 2-3 minutes.
Spoon the fluffy egg on top of the brewed coffee. Serve the cup of egg coffee in a bowl of hot water, if desired. Sip the coffee as is or stir before enjoying!