How to make an insanely frothy coffee top (using a common supermarket staple)

Our muse for some DIY caffeine.

vietnamese egg coffee

There’s no secret Aussies are obsessed with coffee. Flat white, long black, iced lattes… we do them all and we’re incredibly proud of it. So while I love my coffee, it can also be a bit of an expensive habit ($5 a day, seven days a week, really adds up!)

This is why I’ve been making more of my coffees at home, and it’s actually a super useful skill that everyone should learn how to master. My current coffee fixation? This Vietnamese egg coffee.

Egg coffee: a Vietnamese invention

I was recently travelling in Vietnam and kept seeing ‘egg coffee’ on cafe menus. Naturally, I was intrigued. Egg isn’t really the first ingredient that comes to mind when I think of coffee, but I know the whites are often used in cocktails to add a frothy touch so I thought I’d give it a go. And boy, after that first sip, I was hooked.

Creamy, rich and incredibly frothy, I discovered the invention of the drink was a response to a milk shortage during the French war in Vietnam. I knew it was something I wanted to make when I got back to Australia, so I was thrilled when I found a recipe to bring me back to the bustling streets of Hanoi from the comfort of my own kitchen. 

Goes well with: Condensed milk coffee custards

The secret to extra frothy coffee

While you may think milk is the answer to an extra frothy coffee, this recipe actually uses a supermarket staple: sweetened condensed milk. 

The signature creaminess comes from whisking room temperature egg yolks with sweetened condensed milk using an electric beater until the mixture has turned a pale and creamy colour. Not only is condensed milk affordable, there’s always a can or a tube lurking in my pantry, and it adds richness and sweetness at the same time. 

Condensed milk added to egg

After about 10 minutes, the whisked condensed milk is ready to be poured over black coffee. The result? A meringue-like, custardy pillow of frothy goodness over a strong brew. I think it’s time you try the Vietnamese egg coffee recipe for yourself.

Originally published as How to make an insanely frothy coffee top (using a common supermarket staple)