Thick, golden and spooned more than sipped, Vietnamese egg coffee tastes like a coffee tiramisu in a cup. It sounds unusual until you try it, and then it becomes the drink you make every weekend. Here's how to make it at home with Highest Good coffee, grown in Vietnam's Central Highlands.

A little history

Egg coffee was born in Hanoi in the 1940s. Fresh milk was scarce, so a bartender named Nguyen Van Giang whipped egg yolks with sugar to create a creamy topping in its place. He later opened Café Giang, which still serves the drink in Hanoi's Old Quarter today, and egg coffee has become one of the city's signature drinks.

The secret is contrast: hot, bold, slightly bitter coffee underneath, and a cool, sweet, custard-like cream on top.

Why the coffee matters

The egg cream is rich and sweet, so it needs a coffee strong enough to cut through it. That's why Vietnamese cafés use Robusta-heavy blends: they're bold, chocolatey and full-bodied, with more caffeine and less acidity than most Arabica. A Highest Good blend in Phin Grind is made for exactly this.

What you'll need

Equipment

• For the traditional way: a Vietnamese phin filter
• For the modern way: an espresso machine or a stovetop moka pot
• A small heatproof glass or cup (around 150–200ml)
• A bowl that the cup can sit in, for a hot water bath
• A mixing bowl and an electric hand whisk or milk frother (a balloon whisk works, it just takes muscle)

Ingredients (1 serve)

• Coffee, traditional way: 20g Highest Good coffee, Phin Grind (about 2 tablespoons), plus about 80ml water at around 95°C (boil the kettle and let it sit for 30 seconds)
• Coffee, modern way: a double espresso (about 18–20g Highest Good Espresso Grind) or 60–80ml of strong moka pot coffee
• 2 very fresh egg yolks (pasteurised if you can find them)
• 2 tablespoons sweetened condensed milk (about 30g)
• 1 teaspoon caster sugar
• Cocoa powder, to dust (optional)

Step-by-step method

Pick how you'd like to brew your coffee, then make the egg cream and put it all together.

Before you start: sit your serving cup in a bowl and pour boiling water around it, about halfway up the sides. This keeps the coffee hot and gently warms the egg cream once it goes on.

Option 1: The traditional way (phin filter)

This is how it's made in Hanoi: slow, strong and full-bodied. New to the phin? Our How to Brew: Phin Filter guide covers it in more detail.

1. Load the phin. Add the coffee, give it a gentle shake to level the grounds, and rest the press on top without packing it down hard.
2. Bloom. Pour in about 30ml of hot water, put the lid on and wait 60 seconds while the grounds swell and release gas.
3. Brew. Pour in another 50ml of water, put the lid back on and let it drip into your warmed cup. It should take 4–5 minutes. If it gushes through in under 3 minutes, press a little firmer next time; if it barely drips, loosen it.

Option 2: The modern way (espresso machine or moka pot)

Quicker, and a great choice if you already have the gear at home.

1. Espresso machine: pull a double shot (about 40ml) straight into your warmed cup using Highest Good Espresso Grind. See our How to Brew: Espresso at Home guide for dialling in.
2. Moka pot: brew a strong pot on medium-low heat, take it off as soon as it starts to gurgle, and pour 60–80ml into your warmed cup.

Make the egg cream and finish

1. Whisk the egg cream while the coffee brews. Beat the egg yolks and sugar until pale, then add the condensed milk and keep whisking for 3–5 minutes until it's thick, glossy and doubled in volume. It should fall from the whisk in a slow ribbon.
2. Do the float test. Drop a small spoonful of egg cream into a glass of water. If it floats, you're ready. If it sinks, whisk a bit longer.
3. Assemble. Gently spoon the egg cream over the hot coffee so it sits in a thick layer on top.
4. Finish and serve. Dust with cocoa if you like and serve straight away with a teaspoon, still sitting in its hot water bath.

How to drink it

Start by spooning up a little of the cream on its own, then dip down into the coffee so you get both layers in each mouthful. Some people stir it all together halfway through for a creamy, latte-style finish.

Variations

• Iced egg coffee: Let the coffee cool slightly, pour it over ice, then top with the egg cream. Great for Australian summers.
• Cocoa egg coffee: Whisk a teaspoon of cocoa into the egg cream for a mocha version.
• No phin? French press: Steep 20g Highest Good Phin Grind in 100ml of water just off the boil for 4 minutes, then plunge slowly. Keep the ratio tight so the coffee is strong enough to stand up to the egg cream.
• No phin? Pour-over: Brew 20g of coffee with about 100ml of water, pouring slowly in small circles. If you have a grinder, grind Whole Beans a little finer than usual for a stronger, more concentrated cup.

Tips for the best result

• Use the freshest eggs you can get, separate them carefully and make sure your bowl and whisk are completely clean and dry.
• Don't skip the hot water bath. It's how Hanoi cafés keep the drink warm and gently set the cream.
• Taste and adjust the sweetness. Some people prefer just one tablespoon of condensed milk.
• A food-safety note: this recipe uses raw egg yolk. Pregnant people, young children, older people and anyone with a weakened immune system should use pasteurised eggs or skip this one.

Watch how it's made

Prefer to see it first? This short tutorial shows the whole process, start to finish:

• Vietnamese egg coffee – TikTok, @catherine.desserts

Make it with Highest Good

Our Vietnamese coffee is grown in the Central Highlands, the heart of Vietnam's coffee country, and roasted fresh in Australia. Choose Phin Grind for the traditional method, Espresso Grind for your machine, or Whole Bean to grind at home. Available in 250g, 500g and 1kg bags, with free shipping on orders over $50 and up to 15% off when you subscribe.

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