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BASE COFFEE 20g Medium Grind Coffee
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EGG CREAM 2 Yolks + 10ml Condensed Milk + 10ml Honey
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WHIPPING TIME 3 - 5 Minutes
01
Brew Strong Phin Coffee
Brew a traditional cup of Vietnamese coffee using your Phin filter. We recommend using our The 36 Blend or Red Soil Robusta beans to create a bold, rich coffee base that can cut through the sweetness of the egg cream.
Pro Tip: Keep the brewed coffee warm by placing the serving glass in a bowl of hot water while you prepare the cream.
02
Prepare the Egg Yolks
Carefully separate 2 fresh egg yolks into a mixing bowl. Ensure absolutely no egg white remains, as this can cause a fishy aroma.
Pro Tip: For an extra smooth texture and enhanced aroma, add a drop of vanilla extract.
03
Whip Until Custard-like
Add 10ml of condensed milk, 10ml of honey and a pinch of sugar to the yolks. Use an electric hand mixer on high speed to whip the mixture for 3 to 5 minutes until it becomes pale, thick, and expands into a creamy, airy custard.
Pro Tip: The cream is ready when it forms soft ribbons that hold their shape for a few seconds when lifted.
04
Layer and Assemble
Gently pour or spoon the whipped egg cream directly over the hot coffee base. The cream should float elegantly on top, creating two distinct, beautiful layers.
Pro Tip: Optional dust with cocoa powder on top. To enjoy, scoop the cream first, then stir gently to blend the bittersweet layers.