Delicious Coffee Milkshake
This delicious milkshake is the adult version of your favorite and delicious childhood milkshake. #MilkShake
You will absolutely love the way this milkshake will taste, and it has the pick me up you need to get through a long hot day! You can add chocolate syrup or caramel syrup to your liking. You will taste the delicious African Espresso in your delicious milkshake, it will bring back memories, while making new ones.
1/2 cup Earth, Beans and Fire Coffee Company African Espresso, cooled
2 scoops of your favorite vanilla ice cream
½ cup milk
2 tablespoons of Irish cream, Baileys, or Kahlua
Chocolate or Caramel Syrup
- Let the Earth, Beans and Fire Coffee Company African Espresso cool completely
- Add the 1 scoop vanilla ice cream, milk and Irish cream, Baileys or Kahlua (optional)
- Blend using smoothie setting or using short bursts until all smooth and even
- Serve in chilled glass,
- Add 1 scoop of vanilla ice cream,
- (Optional) Garnish with chocolate or caramel syrup and chocolate shavings
Vietnamese Egg Coffee
The thought of a cup of coffee mixed with egg might sound strange, and possibly nasty. But coffee with egg is not unusual in other parts of the world, as adding egg to coffee makes a rich and nutritious beverage, ideal for a pick-me-up and a flavorful boost of energy.
The Vietnamese version on this treat makes for a dessert coffee, a silky blend made of a sweet eggy foam atop a cup of dark delicious brew. Imagine, tiramisu in beverage form.
Norwegians and the Swedish have their own version, mixing the eggs and shells with the ground coffee and boiling it with water. For the Vietnamese version, "custard coffee” might be more accurate, as this thick, strong, and dark coffee is topped with a sweet, light, and airy foam of egg yolk and condensed milk. The opposing flavors and textures are what make the egg coffee a favorite, so using a strong brew is recommended, as is beating the yolks and condensed milk to an airy foam.
For the Foam:
- 2large egg yolks
- 1/2cup sweetened condensed milk
- 1teaspoon vanilla extract
For the Coffee:
- 4 tablespoons of Earth Beans and Fire French roast coffee, finely ground
- 4 1/8cups water, hot
- Cocoa powder
Make the Eggy Foam
- Combine the egg yolk, condensed milk, and vanilla in the bowl of a standing mixer. Beat with the wire whisker on high for about 10 minutes. The appearance should be similar to a cake batter, not especially frothy.
- To test for the right consistency, spoon a small amount of the foam on top of a glass of water. If it floats it has the right consistency. If not, whip it for a few more minutes.
Assemble the Egg Coffee
- Brew the coffee according to your preferred method. Reserve about half a cup for later use.
- Divide the remaining brewed coffee among four to six cups. If desired, set each cup in a small bowl of hot water to prolong the warmth of the coffee.
- Gently spoon some of the whipped egg foam onto the top of each coffee, 1 to 2 tablespoons per cup.
- Pour a bit of the reserved coffee through the foam in each cup. Dust with cocoa powder is desired. Serve immediately.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.
Where Did Egg Coffee Come From?
The first egg coffee was created by a man named Giảng in the 1940s during a shortage of fresh milk, the preferred coffee mixer at the time. Deprivation fired up Giảng’s creativity, and the scrumptious, popular result endures today. Go to Vietnam and you will encounter this rich, caffeinated beverage confection in the bustling urban quarters of Hanoi, where the storied Cafe Giảng makes the one true traditional version.
Strong Coffee Is Key
Traditional Vietnamese coffee drippers have a slow and steady drip, which extracts every last bit of the French roast intensity. The result is almost syrupy. If you do not have a Vietnamese dripper, a French press is a good option, too. Regular drip machines yield a watered-down version, less bold and flavorful, but enough if you are not a fan of strong coffee.