Deliciously frothy, sweet and creamy, dairy-free Vietnamese egg coffee is uniquely mouthwatering. It’ll take you less than 10 minutes to make, let’s check it out!
Vietnamese egg coffee, or Cà phê trúng (pronounced ca fe chung) is widely consumed in quintessestial coffee shops across Vietnam. It is a sweet, creamy drink, normally made with sweetened condensed milk and whipped egg yolk. This dairy-free option uses coconut cream and coconut sugar instead, making it extra creamy and less calorific than the regular version. It still contains eggs, though — so it’s not vegan.
Instead of coconut sugar, it is possible to use other natural sweeteners such as agave, maple syrup or stevia. These ingredients are then whisked together with two egg yolks and vanilla extract and the frothy mixture is poured over Vietnamese coffee. A delicious treat on cold days.
This drink does not taste like eggs, as they are not cooked. Vietnamese egg coffee only uses the egg yolks, but don’t throw away the whites, you can use them to make a honey-turmeric face mask.
So, let’s dive in and learn how to make dairy-free Vietnamese egg coffee.
How to Make Dairy-Free Vietnamese Coffee
(Foto: CC0 / Pixabay / pichai25)
Yield: 2 glasses
Ingredients:
- 3 tbsp. coconut cream
- 1/2 tsp. vanilla extract
- 2 egg yolks
- 2 tsp. coconut sugar
- 8 oz. Vietnamese coffee such as Trung Nguyen (available on Amazon**)
- 1/2 cup boiling water
Instructions:
- Put the coconut cream, vanilla, egg yolks and coconut sugar in a small bowl and combine using a hand mixer, until bubbly and thick.
- Place the coffee in a small pan and add the boiling water. Let it brew for five minutes.
- Pour the coffee through a strainer into two glasses.
- Top each glass with the egg mixture and serve immediately.
Read more:
- How Long Do Farm Fresh Eggs Last? And How Can You Tell?
- Cage-Free Eggs: A Sustainable Choice?
- Fair Trade Coffee: 9 Brands to Start Your Day
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