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Creamy Saigon Cinnamon Egg Coffee

Winters in north Vietnam are chillier than one might expect in southeast Asia, and this dense sweet cream topped double shot of espresso is sure to warm you up. A small spoon is preferred by some to slowly lift through the condensed milk topping for a bittersweet taste of Vietnam. With Vietnam growing some of the worlds most prized cinnamon, a light dusting on top is a welcome contemporary twist to a local traditional beverage. (The recipe yields one coffee made to order, yet it easily multiplies, even to 20 times, if desired. Just use a large mixer with a whisk attachment.)

Yield: 1 serving, double for large mug


  • 2 large egg yolks, room temperature
  • 4-6 tbsp. sweetened condensed milk (heated to 100° F - 125° F)
  • ¼ – ½ cup Vietnamese coffee (substitute double shot of espresso)
  • Ground Saigon cinnamon, as needed


  1. Combine egg yolks and condensed milk in small bowl, using a whisk (preferably machine powered) beat for 4 to 6 minutes until thick, light and creamy.
  2. Add hot coffee to small narrow glass or very small glass mug. Slowly pour thick egg cream across surface.
  3. Sprinkle with cinnamon and serve with small spoon.