• The Coffee Bitch Ground Coffee 20g
• 2 x Egg Yolks (Fresh)
• Sweetened Condensed Milk 2 Tablespoons
• Boiling Water 80ml
• Vietnamese Phin Filter (Essential)
• 2 x Small glasses
• Hand whisk or electric beater

1. Brew your phin-filtered coffee into a small glass as normal. Set aside
2. In another glass or bowl, whisk egg yolks and condensed milk vigorously, for at least 3-5 mins until pale, thick and ribbon-like. An electric beater helps.
3. The foam should hold its shape and look almost like whipped cream.
4. Spoon the egg foam generously over the hot coffee.
5. Drink by sipping through the foam layer so each sip mixes both.

Born in Hanoi in the 1940s when fresh milk was scarce, a bartender at the Sofitel Legend Metropole subbed in whipped egg yolk as a creamer — and accidentally created a cult drink. The foam is rich, custardy, and slightly sweet, sitting on top of a bitter, strong phin base like a tiramisu you can drink. There's genuinely nothing else like it.

A Hanoi speciality, taken seriously at institutions like Café Giang, where it was invented. Today, it's all over Vietnamese café menus globally and having a serious moment on social media — every food traveller wants the iconic glass of egg coffee photo. Best consumed in cooler months when the hot foam hits different.