Coffeepoint

Vietnamese egg coffee❤️❤️

-Finish your cup of coffee with a sweet and light topping—it's incredibly irresistible!

Ingredients:

4 egg yolks, at room temperature

80ml (1/3 cup) sweetened condensed milk

2 cups strong black coffee, hot

Directions:

-Use electric beaters with whisk attachment to beat egg yolks and condensed milk in a small bowl for 10 minutes or until pale and creamy.

-Divide coffee between two cups. Pour the mixture slowly over the back of a spoon into each cup. Serve immediately.

Macchiato

If you like a robust milk-based espresso coffee, your go-to drink of choice is likely the good ol' cappuccino. A macchiato, however, is even stronger. According to Roasty Coffee, while a cappuccino was designed to be consumed as a morning coffee, a macchiato is meant to help power through afternoon slumps. Comparable only to straight-up espresso in its intensity, macchiato gets its name from the Italian word for stained or marked. True to its title, when making a macchiato, just enough milk is added to a shot of espresso to effectively "stain" it.

VIETNAMESE EGG COFFEE (CA PHE TRUNG)

Shortly after my daughter moved to Vietnam, she began raving about the food. We raised her a foodie, obviously. No street eat was too questionable, no dish too exotic. But, the one thing she really went on about was Vietnamese egg coffee (ca phe trung or cà phê trứng). When she fist told me about it, I had to pause for a moment and think about the word combination. Egg + coffee=Hmm... I must admit that the mental image was not pleasant.