Sweet and velvety whipped egg yolks are layered on top of robust filtered coffee to make this delicious hot beverage. Vietnamese Egg Coffee is not as popular as Vietnamese Iced Coffee but it will be once the word gets out…So I hope this post entices you to give this amazing drink a try. If you enjoy coffee and dessert (and who doesn’t?), you’ll love this beverage. The bitterness of the strong coffee is a tantalizing contrast to the sweet and fluffy whipped eggs. Especially now, during the colder months and holiday season, it’s a perfect indulgence to wow your tastebuds and warm your belly! Enjoy!
Notes on the Recipe, Tips and Tricks
I use pasteurized eggs instead of regular raw eggs for health reasons. You can purchase pasteurized eggs at your grocery store but the pasteurization process is really easy to do at home. Check out my video: How to Pasteurize Eggs for more information.
Make sure the eggs are at room temperature before beating. They’ll be fluffier when not so cold. When separating the eggs, try to remove as much of the whites as possible as it will result in a smoother texture.
I serve this often after a meal as dessert. It’s a wonderful coupling of a hot coffee drink and a sweet treat, perfect for finishing out a meal.
Serve it with a shot of your favorite liqueur for even more flavor. I love Godiva Chocolate and Bailey’s Irish Cream.
The whipped egg yolks do not hold up long, so enjoy right away. You can make ahead and refrigerate for up to 4 hours but consume it soon after as it will start to break down.
If you’re in the mood to experiment, freeze the egg mixture and you’ll have a delicious tasting custard. Yum!!
It fits any time of the day. An egg cup of coffee in the morning to start a new day full of energy or to relax in the evening after the end of a long day it brings the most refreshing and comfortable feeling for you.
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