Vietnamese Coffee

Ingredients

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

Directions

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.

Tips

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.