If you have ever heard of Vietnamese egg coffee, you might wonder: Do you actually put egg in coffee? And even more curious, can you make Vietnamese iced egg coffee at home?
The answer is yes. In this guide, you will learn exactly what Vietnamese iced egg coffee is, how it tastes, how it differs from the hot version, and how to prepare it safely. Whether you love unique coffee drinks or just want to try something new, this brew is one of the most surprising and delicious recipes you can make.
Key Takeaways
- Vietnamese iced egg coffee is a cold version of Hanoi-style egg coffee made with strong phin-brewed coffee and a thick, custard-like foam of whipped egg yolk and condensed milk.
- The foam creates a creamy, sweet layer that contrasts with the bold, slightly bitter Vietnamese coffee underneath.
- The iced version is refreshing, silky, and lighter on the palate compared to the traditional hot version, which tastes richer and more dessert-like.
What Is Vietnamese Iced Egg Coffee?
Vietnamese iced egg coffee is a chilled variation of the famous Hanoi-style egg coffee. Traditional Vietnamese iced coffee is already strong and sweet, usually made with dark-roasted Robusta coffee and condensed milk. Egg coffee adds another layer by whipping egg yolk with condensed milk to create a thick, silky, custard-like foam.
The drink was first created in the 1940s in Hanoi during a milk shortage. Egg yolks were used as a replacement to mimic creamy milk foam, and the result became a beloved specialty drink.
Iced egg coffee takes this concept and serves it cold. The foam stays custard-like and rich, while the coffee underneath is bold, slightly sweet, and refreshing. The final flavor is a mix of caramel sweetness, creamy vanilla-like notes, and a strong Vietnamese coffee base with a cool, silky finish.
Vietnamese Egg Coffee – Hot vs Cold
Vietnamese egg coffee is traditionally served hot. The strong coffee is poured into a cup, and the warm, whipped egg foam is spooned on top like a sweet custard. The heat from the coffee slightly warms the foam, creating a dessert-like experience.
But can you make Vietnamese egg coffee iced? Yes, and the iced version is just as delicious, with a few differences.
For the iced version:
- The coffee can be served over ice or chilled before assembling.
- The egg foam is whipped the same way but stays cool and silky rather than warm.
- The contrast between cold coffee and creamy foam creates a refreshing dessert-style drink.
Flavor comparison:
- Hot version: warmer, richer, more custard-like.
- Iced version: refreshing, lighter on the palate, with a sweeter and cooler finish.
How to Make Vietnamese Iced Egg Coffee
The steps are similar to the traditional hot version, but you build the drink over ice instead.
Ingredients
- Phin brew for the most traditional flavor
- 1 egg yolk (pasteurized recommended)
- 2 tablespoons sweetened condensed milk
- Ice
Optional toppings
- Cacao powder
- Vanilla
- Extra condensed milk drizzle
Equipment
- Tall glass
- Whisk, electric frother, or hand mixer
- A phin filter
- Spoon
Step-by-Step Instructions
Step 1: Brew a Strong Coffee Base
To make Vietnamese iced egg coffee, start by brewing strong coffee with a phin filter.
How to brew with a phin filter:
- Heat water until just below boiling.
- Add 2 to 3 tablespoons of medium-fine Vietnamese coffee to the phin. Level gently without tamping.
- Place the gravity press on top of the grounds.
- Add a small splash of hot water to bloom the coffee for 20-30 seconds.
- Fill the phin with hot water, cover with the lid, and let it drip.
- Brew time should be about 4-5 minutes with a slow, steady drip.
- Once finished, let the coffee cool slightly before assembling the drink.
You may want to learn if you can make Vietnamese iced coffee without condensed milk.
Step 2: Whip the Egg Mixture
Combine 1 egg yolk and 2 tablespoons of condensed milk in a bowl.
Whip for 2-4 minutes until the foam becomes thick, glossy, and custard-like.
Tips for better foam:
- Keep the yolk at room temperature
- Add a small pinch of salt
- Whip long enough for structure and volume
Step 3: Build the Drink
- Fill a tall glass with ice.
- Pour the freshly brewed phin coffee over the ice.
- Spoon the thick egg foam on top of the drink.
FAQ
What does Vietnamese iced egg coffee taste like?
It tastes like a mix of strong Vietnamese coffee topped with a cold, sweet, custard-like foam. The flavor has notes of caramel, vanilla, and chocolate, with a cool, silky texture similar to a melted dessert.
Can I make the foam without condensed milk?
No. Condensed milk is essential for structure and sweetness. Without it, the foam will not whip properly or hold its shape, and the flavor will be flat.
Is egg coffee high in caffeine?
Yes. Egg coffee does not get its caffeine from the egg, but from the strong coffee base. Vietnamese coffee often uses Robusta beans, which contain more caffeine than Arabica. The egg mixture does not reduce or change caffeine levels.