AMARULA CREAM VIETNAMESE EGG COFFEE

Recipe by Yolandi North

by Tia
42 views

Images Credit: By Melanie Wessels

Whipped coffee is nothing new. And neither is egg-infused coffee. Remember the viral Dalgona coffee that swept social media during the pandemic? Egg coffees are enjoyed from Sri Lanka to Scandinavia. Cà phê trứng – the creamy, frothy coffee drink that’s become a Vietnamese café favourite, was crafted in the 1940s by Giang, a Vietnamese barista, during a milk shortage.

For the Vietnamese twist on whipped egg coffee, egg yolks are whisked with sugar or condensed milk into a fluffy custard, then poured over strong, hot or chilled coffee, creating a luxurious concoction with a frothy top and a bold coffee base.

Now, let’s put a Mzansi spin on this beverage! Imagine combining the familiar sweetness of condensed milk coffee with the indulgent flavour of Amarula liqueur to craft a South African variant of this Vietnamese classic.

This version can be enjoyed hot or cold, offering a luxurious and creamy coffee experience with a hint of South African spirit. I brew my coffee using a mocha pot with 180ml of water and 30ml of dark roast coffee to get around 150ml of brewed espresso.

Makes 2 Small Servings or 1 Large Serving

Ingredients

  • 2 egg yolks
  • 2 teaspoons of sweetened condensed milk
  • 1/8  teaspoon vanilla extract
  • 140ml dark brewed espresso
  • 2 teaspoon Amarula cream liqueur
  • ground cinnamon for garnish

Method

  1. Brew your espresso. Go for a dark roast as you are looking for a strong base.
  2. In a separate bowl, whip egg yolks, Amarula, vanilla extract & condensed milk (about 6 or more minutes) until light and fluffy.
  3. To test the consistency of this custardy mixture,  spoon a tiny amount on the top of a glass with water. It should float. If it doesn’t, whip it a bit more.
  4. Pour the coffee into a cup and gently add the Amarula-egg mixture on top. You can place the coffee cups in some hot water to keep the coffee hot.
  5. Sprinkle with cinnamon and stir before serving.
  6. Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.
  7. This coffee would be a perfect pairing with a small malva pudding or rusk for a double Mzansi delight. Enjoy!

 About Yolandi North

Yolandi is a Prue Leith Culinary Institute-trained food writer and epicure. She enjoys cuisines from around the world and fine dining as much simple home-cooked food. 

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