FULL VIETNAMESE EGG 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:
* IMPORTANT DISCLAIMERS: *
– 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.
★ FREQUENTLY ASKED QUESTIONS ★
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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