Cà Phê Bọt Biển (Vietnamese Egg Coffee)
Món truyền thống · Vietnamese
A rich and creamy Vietnamese coffee topped with a sweet, frothy egg yolk meringue. This classic version offers an indulgent and unique coffee experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Vietnamese coffee (e.g., Trung Nguyen or similar)4 tablespoons
- Hot water4 ounces
- Egg yolks2 large
- Sweetened condensed milk2 tablespoons
- Sugar1 teaspoon
- Vanilla extract1/4 teaspoon
- Ice cubes1 cup
- Cocoa powder (for garnish)Pinch
Các bước
- 1
Brew strong Vietnamese coffee using a phin filter or your preferred method. Set aside.
- 2
In a heatproof bowl, whisk together egg yolks, sweetened condensed milk, sugar, and vanilla extract until well combined.
- 3
Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture thickens and becomes pale yellow and frothy, resembling a meringue. This should take about 5-8 minutes. Be careful not to scramble the eggs.
- 4
Remove from heat and continue whisking for another minute to cool slightly and enhance frothiness.
- 5
Fill a serving glass with ice cubes.
- 6
Pour the brewed coffee over the ice.
- 7
Gently spoon the egg yolk foam mixture over the coffee.
- 8
Garnish with a pinch of cocoa powder.
