How to Make Vietnamese Egg Coffee (Liquid Tiramisu Recipe) – Cà Phê Trứng Coffee Recipe

Liquid tiramisu? The Vietnamese have been enjoying it for ages! It’s called Vietnamese Egg Cream Coffee (Cà Phê Trứng). We’ll show you how to make this rich, decadent treat that’s both easy and amazingly delicious. We use a Vietnamese coffee filter in the video, but you can also use any strong coffee or espresso.

Eggs in coffee is almost unheard of in the western world. When I first heard about it, I instantly pictured an omelette-flavored franken-beverage. Boy, was I wrong. This recipe is AMAZING.

Vietnamese Egg Coffee is extremely thick, sweet, foamy, and rich. Each sweet sip envelops the tongue – almost like it’s swimming in a thick, frothy bath of liquid tiramisu or coffee-flavored eggnog (without the eggnog ‘wang’). The separate layers of dark, bitter coffee and sweet cream contrast each other beautifully, and play a back-and-forth dance on your tastebuds as you drink it.

Visit my website for the full recipe, ingredient list, tools, and tips:

– If you’re concerned about food-borne illness, pasteurized eggs can be used.
– Visit for information on safe food handling.
– Consumption of raw eggs is not recommended and is only done at your own risk.


Visit my website at for answers to the following questions:

• I don’t have a Vietnamese Coffee Filter (Phin). Can I use something else?

• What kind of coffee should I use?

• Why is Cafe du Monde a good alternative? It’s not Vietnamese coffee.

• Why did you recommend canned coffee? I can’t tolerate such peasantry…

• Can I whisk the egg cream by hand?

• Why are the sugar and vanilla optional?

Enjoy your Ca Phe Trung!

♥ We love to hear from you! ♥
Please feel free to ask questions and share your own experiences.

Music Credit: YouTube Audio Library

*FTC* – This is not a sponsored video.

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29 Replies to “How to Make Vietnamese Egg Coffee (Liquid Tiramisu Recipe) – Cà Phê Trứng Coffee Recipe”

  1. DarthSailorMoon

    You don't need all that extra crap the sweetened condensed milk will provide all the sweet flavor needed.

  2. Chambers of My Heart

    Oh how delicious! I got the egg part to be foamy the 2nd time around. I made it with mild coffee. Still good though. I like your tutorial best. Thank you for sharing.

  3. Gabrielle Hollis

    My name is Gabrielle, and I'm a video producer for NowThis, the largest digital news publisher in the US. If this video belongs to you and is not licensed, I would love to use it in a video story about egg coffee, giving full on-screen credit to you! Please reply with a yes to confirm your ownership and provide permission!

  4. Tom Andreou

    I'm loving the background music in the video. I want to make this with a mokka pot. It's unclear to me how many mililitres of coffee will I need ?

  5. Lương Quang Huân

    Hi, I'm Vietnamese and really surprised by your video. I want to introduce Egg – coffee at a cultural exchange program, so could I use your video at my presentation about Vietnam coffee? Thank you very much.

  6. Herbie Shine

    really like the idea of this. The egg layer is almost like a Sabayon. I see it as more of a dessert maybe serve with a crisp delicate biscuit, cats tongue or tuille!
    Um I'm intrigued!!!

  7. Andy W

    I'd like to try this but its way too many dirty dishes for me to mess with. Also, I saw one other recipe for this on your tube but she simply pasteurized the eggs in ~140 degree water before adding them to the milk. That way you don't have to worry about cooking it later.

  8. Patrick3183

    I tried to make this and it didn’t turn to foam whatsoever – it stayed goopy AF and sunk to the bottom of the coffee. Wasted two cups trying to correct it. What am I doing wrong?

  9. Jessica Rollins

    Thank you for posting this video! I made this this morning and it was delicious! The eggs made it so creamy!

  10. xù đầu

    As a vietnamese person. Back to the old days we were too poor to buy milk so we had to use egg to replace. That's the main reason this kind of drink was made

  11. Maya Legrand

    I will think twice about putting so much sugar in my coffee. For years I've been drinking coffee with cream and no sugar, and it tastes much better.


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