Vietnamese Frothy Egg Coffee
Vietnamese coffee is a frothy whipped coffee recipe that is believed to have been invented when there was a shortage of milk in Vietnam in the 1940's. Most recipes use eggs yolks and condensed milk but I found that adding sugar gave me better, frothier results. If you are concerned about raw eggs, you can whisk this in a bowl for a few minutes over a double boiler to pasteurize them.
- 4 egg yolks
- 2 tbsp sugar
- 1 tbsp condensed milk
- Whisk ingredients together by hand using a whisk, a hand mixer or in a stand mixer until light and fluffy. Serve over strong coffee.