Vietnamese Egg Coffee

Instructions

1. Prepare the coffee
   Brew 2 cups of strong Vietnamese coffee using a traditional phin filter or your preferred method. If Vietnamese coffee is unavailable, use a dark-roasted coffee brewed to double strength. Set aside to cool slightly.
2. Make the egg custard
   In a medium bowl, whisk the egg yolks, sweetened condensed milk, vanilla extract, and a pinch of salt. Whisk vigorously by hand or use an electric mixer on medium speed for about 5 minutes until the mixture becomes pale, creamy, and has doubled in volume.
3. Add sweeteners
   Gradually add the granulated sugar to the egg mixture while continuing to whisk. If using honey, add it now. Continue whisking until the mixture becomes thick and forms soft peaks, resembling a light custard.
4. Prepare serving glasses
   Warm two coffee cups or heat-resistant glasses by filling them with hot water, then emptying them. This keeps the coffee hot longer and helps the custard float properly.
5. Assemble the drink
   Pour the hot coffee into the warmed cups, filling them about 2/3 full. Gently spoon the egg custard mixture on top of the coffee, allowing it to float. Sprinkle with ground cinnamon.
6. Serve and enjoy
   Dust with a light sprinkle of cocoa powder if desired. Serve immediately with a spoon. The traditional way to enjoy Vietnamese egg coffee is to first taste the egg cream on its own, then stir it into the coffee gradually as you drink.