Author Notes: You already know about Vietnamese coffee, right? It’s the gasoline-strength drip stuff that’s mellowed by a swirl of sweetened condensed milk. It’s been popular in Vietnam since colonial times and has made a strong showing in the West as well, but (in my opinion) it’s got nothing on the mightiest nerve-jangler of them all: egg coffee or cà phê trứng. Take two egg yolks, add a splash of sweetened condensed milk, whisk until your arm goes numb and a luscious, pale yellow foam forms. Spoon this egg cream atop hot brew and stir. Voila: liquid tiramisu.
For more about Vietnamese coffee: http://bit.ly/2h77l1v —Andrea Bearce Duty
Makes: 1 serving
cup Black coffee
tablespoons sweetened condensed milk
- Brew one small, but strong cup of coffee. If you have a Vietnamese coffee filter known as a "phin", use it!
- Combine the condensed milk, the egg yolk, and one tablespoon of the coffeein a small bowl and get whisking. You are looking for a pale color and a foamy texture that falls into thick ribbons off the whisk. If you are doubling or tripling the recipe, you can absolutely do this in a stand mixer. For one cup, however, there's just not enough volume for the whisk attachment to grab on to. Arm power it is.
- Fill a glass mug 1/3 to a 1/2 way full with the remainder of the coffee and top with the egg foam.