So one of my good friends told me about a Vietnamese coffee recipe. I love culture and trying new things, so I had to try it. If you can’t have sugar or just prefer not too, I’ll be working on a Stevia as well as a natural sugar version with honey. But for now this recipe uses sweetened condensed milk, which keeps with the cultural version.
You will need a robust coffee, Cafe Dumond works very well and was actually chosen by Vietnamese in this country when they could not obtain the traditional Vietnamese coffee from their homeland.
You do not need much, about a tea spoon to a tea spoon and a half. Enough to fill up a Keurig Brew cup 3/4 full like you would normally.
You also need 3 tablespoons of sweetened condensed milk, 1/2 a teaspoon of vanilla extract, 2 egg yolks, a hand mixer with a wisk attachment, and a Keurig or something similar. The cream ingredients should make enough for two cups.
I like to make the cream topping first. Grab a bowl and put in the egg yolks, sweetened condensed milk, and vanilla extract, mix for five minutes or until thick. Should be foamy with air.
After your done with that start boiling some water on the stove, just enough to be able to submerge your coffee cup in half way up. Leave that be for now.
Then brew the coffee. I like to put the setting on the smallest amount and do two cups with new grounds for each cup to make it stronger. When you have your two cups made separate the cream mixture evenly between the two cups and pour it on top of the coffee, it should be thick and stay on top.
Then put the cup into the hot water to cook the egg just for a bit, some recipes say to keep a little coffee out after you Brew it to pour back through the cream after the egg is cooked a little by the hot water. Enjoy! Let me know how you like it.