~165 cal · 9g protein · 16g carbs · 8g fat (estimated, per serving)
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Dark coffee topped with a whipped pale egg cream
🇻🇳 Hanoi (Red River Delta)
Egg coffee was born in 1940s Hanoi when milk was scarce and a bartender whipped egg yolks with condensed milk instead. The result is almost a dessert: a rich, meringue-like cloud floating on dark coffee, spooned and sipped in the city's tucked-away cafés.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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2 small cups strong Vietnamese coffee (or espresso)
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2 egg yolks
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3 tbsp sweetened condensed milk
Instructions
1
Brew the coffee strong and keep it hot.
2
Whip the egg yolks (or aquafaba) with the condensed milk until pale, thick, and fluffy.
3
Pour the hot coffee into cups.
4
Spoon the whipped cloud generously over the top.
5
Serve at once — stir it in or spoon it off the top.
Hanoi café tradition.
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🌏 While it simmers — know your destination
📍
Hanoi (Red River Delta). The old capital, where pho was born on winter mornings.
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Vietnam. A cuisine of broth, herbs, and balance perfected on plastic stools.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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