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Vietnamese style egg coffee served in a glass mug.

Vietnamese Egg Coffee

Vietnamese egg coffee is a sweet and creamy treat that will surprise fellow coffee lovers! Sweet coffee is topped with a thick and frothy layer of blended egg yolk meringue giving you a delicious, rich coffee treat.
Course Drinks
Cuisine Asian, Vietnamese
Keyword ca phe trung, Vietnamese egg coffee
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 70kcal


  • 12 oz Hot Water
  • 4 tsp Instant Coffee or replace with 4 oz espresso
  • 1 1/2 tbsp Monkfruit Erythritol Blend or sweetener of choice
  • 2 Eggs


  • Gather all the ingredients.
  • Separate egg whites from egg yolk and set yolk aside. You can discard egg whites or make some eggs with it.
  • In a small mixing bowl, add egg yolks and mix with a hand/stand mixer on medium speed for 2-3 minutes until thick and frothy.
  • In a heat resistant cup, add Instant Coffee, Monkfruit Erythritol Blend, and hot water. Mix, combine well and pour coffee into 2 cups. Note - if using espresso, replace the Instant Coffee and hot water.
  • Top each cup with egg mixture. To enjoy, you can either sip as is or use a spoon (traditionally, a spoon is used for sipping).



Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 131mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg