Vietnamese egg coffee

Vietnamese egg coffee

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(2 ratings)

Prep: 20 mins no cook


Serves 4

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal187
  • fat9g
  • saturates3g
  • carbs21g
  • sugars20g
  • fibre0g
  • protein6g
  • salt0.1g
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  • 4 egg yolks
  • 150ml condensed milk
  • 1 tsp vanilla extract
  • 200ml strong espresso (approx 4 x double espressos)
  • dark chocolate, grated (optional)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  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.

  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).

  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.

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Comments, questions and tips

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23rd May, 2020
Hi, this is actually a recipe of Italian origin. Basically it’s zabalione with espresso. Called uovo sbattuto or rusamada in lombardy. Maybe it got to vietnam through the French?
MeGo-RaN's picture
20th Sep, 2016
Unreal! My new favorite drink. I had a little trouble at first with making the topping frothy enough not to sink but worth the trial and error for that dessert taste. I might try adding Tia-Maria as an extra wee treat.
13th Sep, 2016
I tried this as I enjoy short strong coffee-based drinks but it was foul! It was so sweet, I ended up just having one sip before throwing it away.
philinbrighton's picture
12th Sep, 2016
Could this be changed to a liquor coffee?
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