Bringing back what we learned from coffee class at Hanoi to the Bay Area ๐
Egg Coffee
As mentioned in the Hanoi food journey post, Mr. Giang, a former chef and barista at the French Embassy, created egg cream as an affordable alternative to real cream for bitter Vietnamese coffee. To mask the raw egg flavor, modern baristas often add Vietnamese sticky rice wine and Baileys to the egg cream. We opted for a substitution, using sake and another cream liqueur instead.
- separate 3 egg yolks from egg white
- add 1-2tsp sugar to the egg yolk, whisk till volume doubles, yellow color fades to light yellow and the egg cream is barely flowy/liquidy
- add 1tsp sake (may vary depends on the egg used, the taste of raw egg) to egg cream
- add 1tsp bailey or cream liqueur to egg cream
- whisk to mix evenly
- pour slowly on top of Vietnamese coffee (1:2 coffee-to-cream ratio); do not dilute the Vietnamese coffee too much, otherwise egg cream will dominate the flavor
- add coffee powder on top as decor
Salted Cream Coffee
Practically heavy cream + salt, but it’s actually my favorite Vietnamese coffee so far as it’s NOT TOO SWEET!
- whisk the following ingredients till cream is 80% whisked, volume double and cream is not flowy:
- 50ml non-dairy cream
- 10ml condensed milk
- 1tsp of salt
- pour slowly on top of Vietnamese coffee (1:2 coffee-to-cream ratio)
- add coffee powder on top as decor
Coconut Coffee
I will not forget how I got charged 65k dong for coconut coffee at the Hanoi airport but have been getting them max at 55k in center Hanoi! Still, very subtle coconut flavor that goes well with coffee
- whisk the following ingredients till cream is 80% whisked, volume double and cream is not flowy:
- 30ml milk
- 10ml non-dairy cream
- 30ml condensed milk
- 30ml coconut cream
- pour slowly on top of Vietnamese coffee (1:2 coffee-to-cream ratio)
- add coconut flakes on top as decor
Egg Coffee we tried in Vietnam
Cafe where we took coffee class was cute!
