I saw a post recently from Eden Rudin, a travel blogger, about Vietnamese egg coffee. Just watching the video she shared from fellow travel bloggers at 2foodtrippers.com made my mouth water. Watch the video here for some history and the Vietnamese café experience. Well, after learning of the ingredients I decided to make a healthier version of this yummy drink. For all of you that have coffee and skip breakfast, this is a great way to add some healthy fats and vitamins A&D for a better start to your day.
Here’s the full recipe:
2 pastured egg yolks (save the egg whites for meringue cookies or to add to your scrambled eggs)
¼ teaspoon organic vanilla extract
3 Tablespoons raw cream (Use organic grass-fed cream if raw is not available. See http://www.realmilk.com/ for raw dairy.)
1 cup dark roast organic coffee, very hot
Pour hot water in to coffee cup to heat and place cup in bowl of hot water. It’s important to keep the cup and coffee hot because the cream mixture will be cool. Brew coffee using your usual method. I like the French press or pour over methods.
Blend all ingredients except coffee for 2 to 5 minutes (more time equals fluffier mixture) with immersion whisk or blender. Replace water in cup with coffee. Gently pour egg cream mixture over coffee and allow to sit for a minute to warm. Makes 1 serving.