08/28/2026
Vietnamese Egg Coffee combines bold phin-brewed coffee with a rich, velvety egg-yolk cream for a sweet, silky finish that's unlike your usual cup.
Recipe:
- 1½ oz strong Cafely HaNoi phin coffee (40 mL)
- 2 pasteurized egg yolks
- 3 tsp sugar
- 2 tbsp sweetened condensed milk (30 mL)
Cocoa powder, for garnish
Whisk the egg yolks, sugar, and condensed milk over warm water until thick and fluffy. Pour over hot coffee and finish with cocoa.
A Hanoi classic worth trying.