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New Web site getting closer - Redeem your points now - Egg coffee great comfort drink for Autumn

New Web site getting closer -

We spent a whole day this week getting new graphics for the new web site - It may be 5 weeks away now so now is great time to cash in your rewards points as we are not sure it they will successfully make the transition to the new store.

Not sure how to redeem drop us a line at info@viet-coffee.com.au - we have helped customers redeem hundreds of points in the last week.

Pashmina clearance -

Our Pasmina range will be cleared and its not planned to have them on the new store at this time so Special pricing in whats left and it may be a bit hit and miss as not so sure about whats in stock. Contact us and we will check if what you want is in stock.

Different types of coffee drinks

Van in the past has always had an aversion to egg coffee – I have tried it in Hanoi in winter and found it to be a warm comforting coffee for the cold weather.

If you were asked do you want your coffee with egg most would say 'No!' unless they already know the secret and have tried and enjoyed the silky creamy blend.

I hadn’t had it for a long time until last weekend. I really preferred Café su da in Saigon where we spend most of our time in Vietnam. Iced coffee suiting the hot climate and making for an energising and refreshing breakfast cup. At home I have a double espresso to start my day as I don’t make time in the morning for a sit down cup of Vietnamese coffee and I like the hot espresso in the cooler months.

Van was making all sorts of faces at me as I was preparing this and I was thinking of what I had read about the varying purported origins of this drink.

One story is the Viet Q wanted to emulate eggnog from Thanksgiving in USA and have it with coffee from their homeland– certainly plausible. Another is there was a shortage of milk and that a chef Nguyen Van Giang invented the drink at Hanoi’s Sofitel Legend Metropole Hotel.

A shortage of milk in Vietnam in the 1940’s was the driver of its creation. Wanting to create a creamy coffee with no milk was a challenge but there was easy access to eggs and Longevity milk.

Nguyen Van Dao now runs the Giang Café and the trip down the alley is well worth the experience. There are photos on the wall of the family and orginal café and the dingy alley opens up to a two story building with courtyard.

The invented drink was so popular that Giang was able to set up his own Café Giang, now  hidden off Nguyen Huan, Hoan Kiem in Hanoi. The menu has expanded to include chocolate, green bean, rum and chocolate and Matcha. The mix also includes butter and cheese and is a closely guarded secret.

Its available in hot and cold form just as with traditional Vietnamese coffee’s – here’s a little visual of café Giang and their egg coffee (cut and paste link to your browser)

https://youtu.be/xScT46xIVhc

I made our own recipe of this nutritious coffee drink and it gets the flavour tick of approval from Van.

I use the Avanti Café glasses to avoid the need for extra container, so if you want a set of 4 for $30 they are available on special order – we will ship for free with your BX1 or bulk pack order contact us for arrangements (its not available off the site you will need to request a link)

Vietnamese Egg Coffee (Ca phe trung) al la Hugh

A delicious rich Vietnamese coffee topped with a coffee cream fluff made with whipped egg whites and combined with sweetened condensed milk egg yolk and an infusion of coffee.

Ingredients for four

150 ml Vietnamese coffee brewed through a phin or 5 shots expresso

2 whole eggs (separated)

4 tbs Longevity milk

1 teaspoon sugar preferably icing sugar or regular ok

Optional ingredient - Choccochino coffee powder

Special equipment

Chef's whisk and SS mixing bowl

Measuring jug 2 cup or larger

Small spatula

Avanti Style Café Twin Wall Glass 250 ml x 4

Espresso machine or Vietnamese coffee preparation equipment

Preparation

Either start making 150 ml Vietnamese coffee or wake up coffee machine for 5 shots

Separate eggs

Whisk egg whites with tsp sugar to make glossy meringue-style mix

Fold in egg yolks and 4 table spoons longevity milk (due to thick gloopy texture of the milk I just get the spoon full and let most of it drip into mix then go again and only scrape mix of at last spoon  - you use about 1/2 to 1/3  of the tin.

Mix in one shot of expresso or 30 ml Vietnamese coffee to the egg mix

Put one shot of Espresso in 4 glasses

Float egg coffee cream mix if not really stiff with spatula if you want better separation or as a variation just run the coffee through the egg mix in the glass and the coffee picks up on the creamy flavours and its not eggy at all – more like a tiramisu.

Optional

Dust on a Shake of Choccochino mix

This makes a great dessert style drink, it gets Van’s Flavour tick and looks great in the twin wall glass.

Contact us if you want us to source a set for 4 Avanti Style 250ml double walled glasses for $30 with shipping for free. Limited stock limited time

Coffee on - Hugh and Van - Viet.coffee.com.au

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