How to Make Vietnamese Egg Coffee (Cà Phê Trứng) at Home

At first glance, coffee with egg might sound… questionable. But stick with me.

Vietnamese egg coffee, or Cà Phê Trứng, is pure magic in a cup. Born in Hanoi in the 1940s when milk was scarce, this drink turns humble ingredients into something rich, frothy, and wildly indulgent.

Think strong coffee topped with sweet, whipped egg yolk that tastes like liquid tiramisu.

It’s shockingly easy to make at home and way cheaper than a trip to Vietnam or your local café.

What Is Vietnamese Egg Coffee?

Vietnamese egg coffee, or Cà Phê Trứng, is a creamy, caffeine-packed tradition that dates back to the 1940s in Hanoi.

It was invented during a time when milk was hard to come by, so resourceful baristas whipped up egg yolks with sweetened condensed milk to create a frothy, rich topping for strong coffee.

The result? A surprisingly luxurious drink that looks like a latte but tastes more like dessert.

The egg layer is whipped until thick and silky, forming a sweet custard foam that floats atop a shot of intense, dark coffee.

The contrast is delightful—bold and bitter on the bottom, sweet and velvety on top. Think of it as a liquid tiramisu with a caffeine kick.

Traditionally, it’s served in a small cup or glass, often nestled in a bowl of warm water to keep it cozy and smooth until the last sip. It’s a treat you sip slowly, with a spoon in hand and curiosity in your heart.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this creamy Vietnamese classic:

Main Ingredients

• 2 egg yolks
  Whipped to create the rich, frothy custard layer—use fresh, room-temperature eggs for best results.
• 2 tbsp sweetened condensed milk
  Adds sweetness and helps create that signature creamy texture.
• 1 tsp vanilla extract (optional)
  Enhances the flavor with a warm, aromatic note—skip if you want a more traditional taste.
• 1/2 cup strong Vietnamese coffee or espresso
  The bold, bitter base that balances the sweetness—robusta beans are traditional, but any dark roast works.

Optional Add-Ins

• Sugar
  Adds extra sweetness if you prefer a more dessert-like drink—just a pinch is plenty.
• Cocoa powder or cinnamon
  A light dusting on top gives a lovely finish and adds a hint of warmth or chocolatey flair.

Equipment Checklist

Here’s what you’ll need to make Vietnamese egg coffee at home:

• Vietnamese phin filter or espresso machine
  For brewing strong coffee. A phin gives the most authentic flavor, but espresso or a moka pot works great too.
• Mixing bowl
  Whip the egg yolks and condensed milk until thick and foamy.
• Electric hand mixer or whisk
  A hand mixer makes it quick and easy. A whisk works too, but just expect a little arm workout.
• Small heatproof serving glass or mug
  Traditionally served in small glasses to showcase the beautiful layers.
• Hot water bowl (optional)
  Used to keep the coffee warm while serving, especially common in Hanoi cafés.

Step-by-Step Instructions

Making Vietnamese egg coffee at home is easier than it sounds. The key is strong coffee, fresh eggs, and a good whip. Here’s how to bring this velvety drink to life:

1. Brew the Coffee

Start by brewing ½ cup of strong, dark coffee. If you have a Vietnamese phin filter, use it because it brews slowly and gives that rich, robust flavor.

Just add a few tablespoons of ground coffee, tamp lightly, pour in hot water, and let it drip.

No phin? No stress. Espresso or even Moka pot coffee works just fine. The goal is bold and concentrated, not watery.

2. Whip the Egg Yolks

In a mixing bowl, add 2 egg yolks, 2 tablespoons of sweetened condensed milk, and 1 teaspoon of vanilla extract (if using). Now whip it, either with a hand mixer or a whisk.

You want the mixture to turn pale, thick, and airy. It should look like a silky custard or a loose sabayon. This step takes about 3–5 minutes with a mixer. A bit longer by hand, but hey, consider it cardio.

3. Assemble the Drink

Pour the freshly brewed hot coffee into a small heatproof glass or mug. Then, gently spoon the egg mixture over the top. Pour slowly to keep the layers intact.

For a more traditional experience, place the glass in a bowl of hot water, as this keeps the drink warm without cooking the egg foam. Plus, it looks fancy.

4. Garnish and Serve

Dust the top with a little cocoa powder or cinnamon if you’d like. It adds a touch of flair and complements the custard flavor beautifully. Serve immediately with a small spoon.

You can stir it all together for a creamy blend or sip through the layers for a fun contrast. Either way, it’s a sweet, bold hug in a cup.

Tips & Variations

Use Room-Temperature Eggs

Cold egg yolks don’t whip as easily. Let them sit out for 15–20 minutes before whipping. This small step makes a big difference in texture.

You’ll get more volume, better consistency, and that signature silky foam without overbeating.

Add a Touch of Rum or Coffee Liqueur

Feeling fancy? A splash of dark rum, Kahlúa, or Baileys adds warmth and depth.

It turns your egg coffee into a grown-up dessert drink that is perfect for slow evenings or impressing guests who think they’ve tried everything.

Stabilize with a Pinch of Sugar

Want extra stability in your foam? Add ½ teaspoon of sugar to the yolks before whipping.

It helps the mixture hold its structure longer, especially if you’re prepping in advance or serving more than one cup.

Vegan Twist: Try Aquafaba + Coconut Condensed Milk

Okay, this one’s unconventional but fun to try. Replace the egg yolks with aquafaba (chickpea brine) and whip it with condensed coconut milk.

It won’t taste exactly the same, but you’ll still get a sweet, airy topping over strong coffee. A little kitchen science never hurt anyone.

Cost & Savings Breakdown

Let’s talk numbers. If you’re lucky enough to find Vietnamese egg coffee at a café, it’ll likely run you anywhere from $5 to $7 per cup. And that’s before tax, tip, or the temptation to order a second one.

Now, let’s break down the homemade version:

• 2 egg yolks: ~$0.40
• 2 tbsp sweetened condensed milk: ~$0.30
• ½ cup strong coffee: ~$0.50 (depending on beans used)
• Vanilla, cocoa, etc.: just pennies per serving

Total? About $1.20. That’s nearly 80% cheaper, and you still get rich flavor, frothy texture, and that indulgent café feel… without ever leaving your kitchen.

Save money and impress your taste buds? That’s a win-win.

Serving Ideas & Pairings

Vietnamese egg coffee is more than just a drink; it’s an experience.

It works beautifully as a cozy treat for lazy mornings, slow afternoons, or relaxed evenings when you’re craving something sweet but not quite a full dessert.

Serve it warm in a small glass or espresso cup for a café-style moment at home.

Want to elevate it even further? Pair it with buttery shortbread, almond biscotti, or soft mochi—the kind of snacks that melt in your mouth and don’t overpower the drink’s creamy richness.

Hosting guests? This coffee makes an excellent dessert alternative. It looks elegant, tastes indulgent, and almost always sparks curiosity.

Don’t be surprised if someone asks, “Wait… there’s egg in this?” It’s a conversation starter disguised as a coffee cup.

Storage & Make-Ahead Tips

If you want to prep ahead or save time during a busy morning, you can absolutely whip the egg mixture in advance. Just store it in an airtight container in the fridge—it’ll keep for about 1 to 2 days.

Before using, give it a quick re-whip to bring back the volume and frothiness; even a fork or small whisk will do the trick if you’re in a rush.

Just remember: while the egg foam can wait, coffee doesn’t like to sit around. Always brew your coffee fresh when you’re ready to serve.

That way, you’ll keep the flavor bold, the temperature hot, and the contrast between layers just right.

Egg coffee isn’t the kind of drink you want to microwave or reheat because it’s at its best when both components meet fresh in the cup.

Final Words

Vietnamese egg coffee is bold, creamy, and far more delicious than it has any right to be. It takes simple ingredients and turns them into something café-worthy, comforting, and a little addictive.

Even if the idea of eggs in coffee makes you raise an eyebrow, give it a shot because you might just find your new favorite indulgence.

When you do, share your creation with #BrewedMoments and show the world how good homemade coffee can be!

FAQs

Does it taste like eggs?
Not at all, it’s sweet, creamy, and custardy.

Can I use instant coffee?
Yes, but strong espresso or Vietnamese coffee is ideal.

Is it safe to consume raw eggs?
Use fresh, pasteurized eggs if concerned.

Can I make it without condensed milk?
Yes, sub with sugar and cream, but it won’t be as authentic.

Is this drink served hot or cold?
Traditionally hot, but you can experiment with iced versions.