Vietnamese egg coffee, known as cà phê trứng, originated in Hanoi in 1946 during a milk shortage. To create a creamy coffee drink, egg yolks were whipped with sugar and condensed milk. This unique beverage combines a strong robusta coffee with a sweet, custard-like foam, offering a rich flavor that has become a national favorite. While it started as a local specialty, egg coffee is now popular across Vietnam and is gaining traction in the United States, especially in iced forms. Many coffee shops in the U.S. are embracing this trend, with some owners inspired by their experiences in Vietnam.
• Egg coffee is made by brewing strong robusta coffee and topping it with whipped egg yolks, sugar, and condensed milk.
• The drink has evolved in the U.S., with many preferring iced versions over the traditional hot one.
• Popular coffee shops like Trung Nguyên Legend Café and Le’DRIP are serving egg coffee and adapting recipes to suit American tastes.
• The drink remains one of the top sellers at these establishments, showcasing its growing appeal.
The rise of Vietnamese egg coffee in the U.S. highlights the blending of cultures and tastes. As more people discover this creamy treat, it reflects a broader trend of exploring global flavors in the American coffee scene. This drink not only represents Vietnamese heritage but also signifies the growing appreciation for diverse culinary experiences in the U.S.
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