The beloved Vietnamese egg coffee meets a speedy cold brew twist—no more waiting for that perfect, bittersweet sip.
Ironically, you may find yourself impatiently whisking the egg yolk cloud for this cocktail, which can take 5-10 minutes to get the cloud like texture that is optimal for the cocktail!
Recipe: Eva Pang (Vancouver, BC)
Photo: Reece Sims
Cocktail Flavor Camps
You may be familiar with a ‘sour’ which often uses egg white to create a frothy texture or perhaps a ‘flip’ which uses a whole egg. This is the sweet spot in between, using a sweetened condensed milk and egg yolk ‘cloud’ to add taste and texture to the drink.
The inspiration behind this cocktail, hits close to home – literally. As explained by Eva Pang, a home bartender & whisky enthusiast originally from Edmonton, Alberta, who now calls Vancouver, BC, home, “this cocktail is inspired by family visits to a Vietnamese restaurant. It was my favorite because my mom would let me order Vietnamese Iced Coffee even though I was too young to drink coffee. I would wait impatiently for the coffee to finish dripping through the phin so I could mix it with the condensed milk and pour it over ice, savouring the slightly bitter but mostly sweet taste. This is a variation of the Vietnamese egg coffee, made with cold brew, so I don’t have to wait impatiently for the coffee to finish brewing.”
Impatient Cà Phê Trứng
Recipe by Eva Pang (Vancouver, BC)Difficulty: DifficultFlavor Camps: Frothy, Bitter
Ingredients
1.5 oz Cloud House
1.0 oz Cold Brew Coffee
1.0 oz Cointreau
Garnish: Egg Yolk Cloud* & Grated Chocolate
Directions
- Add the ingredients into a mixing glass with ice and stir until chilled.
- Strain into a chilled cocktail glass.
- Slowly float Egg Yolk Cloud on top of the cocktail, and grate some dark chocolate over top.
Notes
- *Egg Yolk Cloud: 1 tbsp Sweetened Condensed Milk / 2 Egg Yolks // Whisk the sweetened condensed milk and egg yolks until light, frothy and the yolks have lightened in color, making your ‘yolk cloud’.