Cà Phê Trứng: Vietnamese Egg Coffee (Soy-Free)

Ingredients

• 1 Egg Yolk
• 1 tbsp Sugar
• 1 tbsp Sweetened Condensed Milk (Soy-Free)
• 0.5 cup Hot Coffee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, whisk together the 1 Egg Yolk and 1 tbsp Sugar until the mixture is pale yellow and appears fluffy, which should take about 1-2 minutes.
2. 2Add the 1 tbsp Sweetened Condensed Milk (Soy-Free) to the bowl and whisk until it is completely combined with the egg yolk and sugar mixture.
3. 3Very slowly, pour the 0.5 cup Hot Coffee into the egg mixture while whisking constantly. Continue whisking for 1-2 minutes to ensure the coffee is fully incorporated and the mixture is smooth, preventing the egg from cooking.
4. 4To create a frothy texture, carefully pour the coffee mixture back and forth between two heatproof cups 5-6 times. This action will introduce air and make the mixture lighter.
5. 5Pour the frothy coffee mixture into a serving cup and serve immediately.

Substitutions

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