Vietnamese egg coffee

Ingredients

• egg mousse

• 3 egg yolks
• 60 g sweetened condensed milk
• 1 teaspoon(s) of sugar

• coffee

• 30 cl of drip coffee, or Italian or French press coffee maker

• the topping

• 1 tablespoon(s) unsweetened cocoa powder

Preparation

1. Prepare the egg mousse. Combine all the ingredients in a narrow, tall container, then whisk with a mixer fitted with a single whisk, for about 3 to 5 minutes, to obtain a cream with a foamy texture and light yellow color.

2. Pour the coffee into two glasses, distribute the egg foam.

3. Finish by sprinkling with cocoa.