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 (Loyalty or Grit) pairs perfectly with an egg nog recipe. (Note: this is not recommended with high acidic, sour-tasting coffee).
First: 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
- cinnamon stick & star anise for garnish
- 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.
Next: How to make the Vietnamese coffee
- Follow the instructions to brew the coffee here.
- If you don't have a phin, brew 2-3 ounces of strong coffee via another method, such as French Press or an espresso machine.
Assemble the Drink
- Add ice to a cup or glass
- Add 4 ounces of egg nog
- Add 2 ounces of strong Vietnamese coffee (robusta blend)
- Top with a cinnamon stick and star anise
- Stir & serve
For more recipes, check out our Vietnamese Egg Coffee here.