Breakfast 🤖 AI Generated

Vietnamese Egg Coffee – Guilt-Free Indulgence

This iconic Hanoi café classic pairs rich espresso with a silky egg yolk foam—but we've slashed 40% of calories by swapping sweetened condensed milk for evaporated skim milk and full-fat egg yolks for a lightened foam base. You get all the luxurious texture and caramel notes with zero guilt.

10m

Prep Time

Cook Time

Servings

230

Calories

10g

Protein

🛒 Ingredients

✓ 2 shots espresso (or 1/2 cup strong brewed coffee)
✓ 1 whole egg yolk
✓ 1 egg white
✓ 1 tsp honey
✓ Pinch of sea salt
✓ 1/4 cup low-fat milk
✓ 6 tbsp evaporated skim milk
✓ Ice cubes (optional, for iced version)

👨‍🍳 Instructions

1. Brew the espresso: Pull 2 shots of espresso into a small cup, or brew 1/2 cup of strong Vietnamese-style coffee using a phin filter. Set aside and keep hot.

2. Combine egg and milk: In a small bowl, whisk together 1 egg yolk, 1 egg white, 1 tsp honey, and a pinch of sea salt until fully blended. No lumps.

3. Whip the foam: Using a milk frother, electric whisk, or vigorous hand whisking for 2–3 minutes, whip the egg mixture until it becomes light, airy, and pale—you want stiff peaks that hold their shape.

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4. Prepare glasses: Pour 3 tbsp of evaporated skim milk into each of 2 serving glasses. Add 2 tbsp of low-fat milk to each glass and stir gently.

5. Pour hot coffee: Slowly pour the hot espresso or brewed coffee into each glass, stirring gently to combine with the milk base. Leave about 1 inch of space at the top.

6. Crown with foam: Gently spoon the whipped egg foam onto the surface of each coffee, creating a thick, creamy layer. It should sit proudly on top.

7. Garnish and serve: Dust lightly with cocoa powder, add a cinnamon stick if desired, and optionally drizzle with an extra 1/2 tsp honey per glass. Serve immediately with a small spoon or long stirrer.

📊 Nutrition per Serving

Calories230 kcal

Protein10g

Carbohydrates38g

Fat5.5g

🏷️ Tags

#Vietnamese egg coffee recipe#Low-calorie egg coffee#Hanoi café coffee at home

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