Vietnamese Eggnog Coffee

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You've probably heard of traditional Vietnamese Egg Coffee by now. For the holidays, we thought it'd be fun to combine Vietnamese coffee with an American tradition -- egg nog!

The nutty, bold profile of our robusta coffee pairs perfectly with an egg nog recipe. (Note: this is not recommended with high acidic, sour-tasting coffee).

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Check out our brew guide with other ways to enjoy our coffee.

How to make the Egg Nog

2 cups of milk
2 whole cloves
1/2 teaspoon ground cinnamon
6 egg yolks
3/4 cups sugar
2 cups light cream
1 teaspoon vanilla extract
1/4 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Combine milk, cloves, 1/4 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

Stir in cream, 1 teaspoon of vanilla, and nutmeg. Refrigerate overnight before serving.