Vietnamese egg coffee

Vietnamese egg coffee

  • Rating: 4 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 4

This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal187
fat9g
saturates3g
carbs21g
sugars20g
fibre0g
protein6g
salt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.

  • STEP 2

    Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).

  • STEP 3

    Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.2 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content