Vietnamese Coffee

Channel your inner barista with this delicious and unique custard foam topped coffee.

  • Prep time: 5 min
  • Makes: 2
  • Cook time: 4 min

Nutritional Information

1/2 recipe

  • Calories 150
  • Potassium* 300 mg
  • Saturated Fat 3 g
  • Fat 6 g
  • Cholesterol 155 mg
  • Carbohydrates 16 g
  • Fibre 1 g
  • Sugars 16 g
  • Protein 7 g
  • Sodium 170 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


8 oz / 250 ml
hot espresso (or 12 oz/360 ml strong brewed coffee)
1/3 cup / 75 ml
Egg Creations Whole Eggs Original, well shaken
3 tbsp / 45 ml
sweetened condensed milk
1/4 tsp / 1 ml
vanilla extract
ground cinnamon or cocoa powder


  1. Divide espresso or coffee between heat-proof glasses or mugs.

  2. Combine eggs, condensed milk and vanilla in a medium heat-proof bowl set over simmering water. Whisk vigorously for 3 1/2 to 4 minutes or until mixture almost doubles in volume and forms a pale custardy foam (Note: Do not overheat or it will become too thick and lumpy.)

  3. Remove bowl from heat; pour the foam over the back of a spoon onto the coffee. Sprinkle with cinnamon and serve immediately.


  1. Ensure that the bottom of the bowl does not touch the simmering water.

  2. For an iced version, use 12 oz/360 ml cold brew coffee over ice and top with foam.

  3. Reserve leftover condensed milk in a jar in the refrigerator for up to 5 days to use for coffee on another day or an alternate purpose.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

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