Vietnamese Egg Coffee
I have been wanting to try this coffee for quite some time. Sadly, I didn't get the chance to try this while I was on vacation in Vietnam. Well, here we are. I thought of amping up the flavors by using Dulce de Leche instead of regular sweetened condensed milk. Dulce de Leche is just caramelized condensed milk.
It tastes kinda weird during 1st few sips, but I somehow managed to get used to it. It is still a good coffee nonetheless. You just have to give it a shot and see if it is your cup of Joe.
(Serve 1, sadly)
Coffee Granules, 8g + More For Garnishing
Boiling Water, For Coffee
Egg Yolk, 1
Dulce de Leche Homemade / Sweetened Condensed Milk, 40g
Vietnamese Coffee Dripper
Please my "How To Make Dulce de Leche" page for the recipe.
Place the spanner onto a serving cup.
Followed by the chamber.
Add coffee granules into the chamber.
Give it a light shake to even out.
Place the insert on top of the coffee.
Pack it down tightly.
*If your insert is the screw-on type, screw it down tightly and release it just a bit.*
Add 1 to 2 TBSP of boiling water into the chamber.
*Water has to be boiling.*
Let it sit for 30 secs.
Pour boiling water into the chamber in a circular motion.
Fill it up just below the brim.
Place on the cap and watch it drip.
While the coffee is dripping, add the egg yolk and dulce de leche on a double boiler.
*You can use regular sweetened condensed milk.*
Whisk until it turns pale yellowish.
When you add a drop onto some water, it should float. If it sinks, continue whisking.
Remove the dripper and place it onto the cap.
*You can find out more about the Vietnamese dripper parts here.*
Scoop the yolk mixture onto the coffee.
Garnish with some more coffee granules.