Version 1 - Traditional

1.   Brew 1 to 1 ½ cups (240 – 360 ml) of very strong coffee. If using the Vietnamese coffee maker, place over a cup and remove the perforated filter. Add 2 or 3 tbsp (15 g) of ground coffee. Put the filter back in place, tighten lightly and pour about 3 tbsp (45 ml) of boiling water into the filter, let drain and soak the ground coffee. Pour the remaining boiling water into the coffee maker, cover with lid and let drip.

2.   Put the two egg yolks into a small mixing bowl, whip until pale yellow and frothy. Pour in the sweetened condensed milk and whisk to combine

3.   Slowly, pour half of the whipped egg mixture on top of each coffee. For best results use an inverted spoon placed near the surface and close to the inner part of the cup as you pour

Version 2

4.   Prepare a double boiler, bring water in the pot to a simmer. Into a small bowl, add the 2 egg yolks and the sweetened condensed milk and whisk together

5.   In a separate bowl, (that will fit over the pot of simmering water) whip the heavy whipping cream (or coconut cream for dairy free version) to medium stiffness stage

6.   Place whipped cream bowl on top of simmering water. Pour in the whipped egg yolk mixture and with a hand blender, continuously whip at very low speed as the egg mixture comes to a temperature of 150 F or 66 C and forms ribbons when allowed to drip off the whisk. This will be about 5 minutes. Remove from stove top and set aside

7.   Pour 1 to 1 ½ cups of hot strong brewed coffee into a mug. Slowly, pour half of the whipped egg mixture on top of the coffee. For best results use an inverted spoon placed near the surface and close to the inner part of the cup as you pour

OPTIONAL

8.   sprinkle a pinch of cinnamon on top (not traditional, but really tasty). Enjoy!