Ca Phe Trung (Vietnamese Egg Coffee), No Added Refined Sugar

Method

1. Rinse the phin with boiling water, add 3 teaspoons of ground coffee to fill about a third of the phin and press lightly to level the bed.
2. Set the filter plate on and press it down firmly, pour in just enough boiling water to cover, wait for it to drain, then set the phin on a cup and fill it with boiling water.
3. Put the lid on and wait for the coffee to drip through into the cup.
4. While it brews, separate 2 egg yolks into a cup, cover them with 18g of kOBE Monk Fruit Blend and beat to a foam.
5. Add 15ml of cooking wine, 13g of kOBE Monk Fruit Blend and 16ml of unsweetened oat milk, then beat for another 20 seconds or so to clear any eggy smell and bring out the richness.
6. Once the coffee has dripped through, add more kOBE Monk Fruit Blend or unsweetened oat milk to taste.
7. Spoon the egg cream slowly over the surface of the coffee and dust with a little ground cinnamon.

Tips

• Once the wine goes in, a long beating lets the warmth of the alcohol split the eggs.
• Setting the cup in a bowl of hot water keeps it warm, since a cold cup brings out the eggy smell.
• Beating the yolks in a small deep bowl brings the cream up faster.
• The egg cream mixture runs thinner, so 15 minutes in the fridge thickens it before it goes on the coffee.
• Level the coffee grounds flat rather than packing them down, since a hard tamp stops the water from dripping through.