Cà Phê Bọt Biển with Coconut Cream
60% chuẩn vị · Vietnamese Fusion
A creative twist on Vietnamese Egg Coffee, incorporating the tropical flavor of coconut cream into the frothy topping for a richer, dairy-free option.
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 coffee4 tablespoons
- Hot water4 ounces
- Egg yolks2 large
- Sweetened condensed milk1 tablespoon
- Coconut cream (full fat)2 tablespoons
- Sugar1 teaspoon
- Ice cubes1 cup
- Toasted coconut flakes (for garnish)1 teaspoon
Các bước
- 1
Brew strong Vietnamese coffee and set aside.
- 2
In a heatproof bowl, whisk together egg yolks, sweetened condensed milk, coconut cream, and sugar.
- 3
Place the bowl over simmering water (double boiler). Whisk continuously until the mixture thickens, becomes pale, and frothy, about 8-10 minutes. Ensure it doesn't scramble.
- 4
Remove from heat and whisk for another minute.
- 5
Fill a serving glass with ice cubes.
- 6
Pour the brewed coffee over the ice.
- 7
Spoon the coconut egg yolk foam over the coffee.
- 8
Garnish with toasted coconut flakes.
