Egg Coffee

Instructions

1. Brew the coffee
   If using a Vietnamese phin filter, add coffee grounds to the filter, place over a heat-resistant glass or mug, and pour 2-3 tablespoons of hot water to bloom the coffee. After 30 seconds, fill the filter with remaining hot water (about 1/2 cup) and allow to slowly drip through. If using other brewing methods, make 1/2 cup of very strong coffee.
2. Prepare egg mixture
   In a mixing bowl, combine egg yolks, sweetened condensed milk, vanilla extract, sugar, cinnamon (if using), and a pinch of salt. Using an electric mixer or hand whisk, beat vigorously for 5-7 minutes until the mixture becomes pale, fluffy, and forms soft peaks.
3. Heat water bath
   If serving hot, prepare a water bath by placing a small pot of water over low heat. Place the bowl with the egg mixture over the pot, ensuring the bottom doesn't touch the water. Continue whisking for 2-3 minutes until the mixture thickens slightly and reaches a custard-like consistency.
4. Assemble the coffee
   Pour the brewed coffee into heat-resistant glasses or cups, filling about 1/3 of the way. Gently spoon the egg custard mixture on top of the coffee, creating a thick, creamy layer.
5. Serve and enjoy
   Optionally dust with cocoa powder. Serve immediately with a spoon to stir the egg cream into the coffee before drinking. For iced version, let the coffee cool, pour over crushed ice, then top with the egg mixture.