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
- Brew your espresso. Go for a dark roast as you are looking for a strong base.
- In a separate bowl, whip egg yolks, Amarula, vanilla extract & condensed milk (about 6 or more minutes) until light and fluffy.
- 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.
- 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.
- Sprinkle with cinnamon and stir before serving.
- Serve with a spoon to mix the creamy egg layer with the coffee below. The sweetness of the condensed milk perfectly balances the flavours.
- 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.
