With the growing diversity of coffee culture, Vietnamese Egg Coffee and 400-layer Coffee Ice Cream have become popular topics in recent years. Their rich, creamy texture and unique taste have won over many coffee enthusiasts. Recently, veteran broadcast news host Chih-Ping Hsia introduced these two recipes, providing simple methods for everyone to enjoy these exotic flavors at home.
Vietnamese Egg Coffee and 400-Layer Coffee Ice Cream Recipes
Ingredients:
- Instant coffee powder: 6 tablespoons
- White sugar: 6 tablespoons
- Hot or warm water: 90 ml
- Electric mixer
- Chilled milk: 1 cup
Instructions:
- Mix the coffee powder and white sugar.
- Add warm water.
- Use a mixer to whip the coffee mixture until thick and creamy, similar to whipped cream. When you lift the mixer, the coffee should hold its shape without dripping.
- Pour the whipped coffee onto the milk and garnish as desired.
Notes:
- Do not use 2-in-1 or 3-in-1 coffee.
- The ratio of coffee:sugar: water is 1:1:1.
- An electric mixer saves effort; hand-whipping is exhausting!
- Adjust sugar quantity according to taste.
Vietnamese Egg Coffee (Image/Source: Central Broadcasting System website)
★ Extended Version: 400-Layer Coffee Ice Cream
The only difference is the ratio of coffee:sugar: water, which becomes 1:1:2. Pour the whipped mixture into a container, freeze it overnight, and enjoy coffee ice cream the next day!
★ Vietnamese Egg Coffee
Ingredients:
- 1 egg yolk at room temperature
- 1 tablespoon white sugar
- 1 cup hot coffee
Instructions:
- Whip the egg yolk and sugar together until white and creamy.
- Pour it over the hot coffee, and it's ready to serve!
Notes:
- Use room-temperature eggs for easier whipping.
- Hot coffee helps eliminate the eggy smell.
- Adjust the sugar amount as desired.
Source: Central Broadcasting System