Egg Coffee recipe without condensed milk 

If you’re looking for an egg coffee recipe without condensed milk, Tonkin Coffee offers a thoughtful take on this beloved Vietnamese classic. Instead of using condensed milk, Tonkin replaces it with smooth, natural nut milk – creating a lighter, cleaner balance while keeping the drink’s signature richness. Guests can even request this nut milk option completely free of charge, reflecting Tonkin’s care for both flavor and well-being. The result is a cup of Vietnamese egg coffee that stays true to tradition yet feels refreshingly modern – creamy, aromatic, and crafted with the same precision and warmth that define every cup at Tonkin Coffee.

What is egg coffee without condensed milk?

Egg coffee is a classic Vietnamese creation – a blend of strong coffee topped with whipped egg yolk cream. In the original recipe, condensed milk gives sweetness and body. But you can achieve the same effect with natural ingredients: fresh egg yolks, honey or coconut sugar, and a touch of coconut cream or milk.

At Tonkin Coffee, baristas embrace this idea of balance. Each cup is made with fresh ingredients, no industrial substitutes, and a careful hand that turns something simple into something special. The result? A velvety layer of egg cream resting on a robust shot of coffee – smooth, fragrant, and alive with warmth.

Ingredients you’ll need (for one serving)

Making egg coffee at home doesn’t require much, but choosing the right ingredients makes all the difference.

Coffee base

• 2 tablespoons Vietnamese ground Robusta coffee
  
• 120 ml hot water
  

Brew the coffee using a Vietnamese phin filter for authenticity, or an espresso machine if you prefer a stronger base. Robusta is key here – it’s bold, earthy, and gives structure to the creamy topping.

Egg mixture

• 2 fresh egg yolks (pasteurized if possible)
  
• 1–2 tablespoons honey or coconut sugar (adjust to your taste)
  
• 1 tablespoon coconut cream or regular milk
  
• A dash of vanilla extract (optional)
  

At Tonkin Coffee, freshness is a daily promise. The egg cream is made each morning using carefully handled eggs to ensure safety and quality. No ready-made mixes, no shortcuts – just patience, technique, and precision.

Step-by-step instructions

Brew the coffee

For a true Vietnamese touch, use a phin filter. Place the ground coffee inside, pour a small amount of hot water to let it “bloom,” then fill the filter and let it drip slowly into your cup.

If you have an espresso machine, that works beautifully too. In fact, that’s what Tonkin Coffee uses. Rather than relying on a basic drip setup, Tonkin’s baristas craft every cup with a professional-grade espresso machine – the kind you’d see behind the counter at high-end coffee bars.

This equipment gives them control over pressure, temperature, and water flow, which leads to:

• Fuller flavor: Espresso extracts a concentrated shot that supports the light egg cream.
• Creamy balance: The rich base blends seamlessly with the soft foam.
• Consistency: Every cup tastes just as good as the last.
• Efficiency: Multiple cups can be brewed quickly without losing quality.

The machine helps – but the people behind it make the biggest difference. Skill, timing, and intuition are what truly set a good cup apart.

Prepare the egg mixture

In a small, deep bowl, whisk together the egg yolks, honey (or coconut sugar), and coconut cream. If you like, add a drop of vanilla for a delicate aroma. The mixture should start to thicken as air works its way in.

At this stage, patience matters. Tonkin’s baristas often say that this step is where the “soul” of the drink begins – it’s about texture as much as taste.

Whip until frothy

Using a hand mixer or whisk, beat the mixture until it becomes pale yellow, light, and creamy. This takes around three to five minutes. You’ll know it’s ready when it looks like soft custard – smooth, shiny, and airy.

At Tonkin Coffee, this process happens fresh for every batch. The egg cream is prepared daily to ensure the lightest, fluffiest texture possible, with no residual eggy taste. Each whisking motion is deliberate, turning raw ingredients into a delicate, cloudlike topping.

Assemble the drink

Pour your freshly brewed coffee into a cup. Then, carefully spoon the whipped egg cream on top, creating a distinct, golden layer. The visual contrast is part of the experience — the dark base beneath the bright, airy top.

If you’d like, dust a little cocoa powder or cinnamon for a hint of warmth and aroma.

Serve and enjoy

Egg coffee is best enjoyed warm. To maintain the right temperature, you can place your serving cup inside a small bowl of hot water – a traditional trick that helps keep the layers stable.

Tonkin Coffee does this too, not just for aesthetics but for flavor control. Keeping the cup warm allows the coffee and cream to merge naturally, creating that gentle sweetness and silky mouthfeel that regular cappuccinos can’t replicate.

For a refreshing alternative, you can also pour your coffee over ice before adding the cream — a variation that Tonkin’s customers love during hot afternoons in Saigon.

Why try Tonkin Coffee’s version

If you ever visit Tonkin Coffee, you’ll find that their take on egg coffee is less about imitation and more about refinement.

The egg cream is made fresh every day, never stored, ensuring a clean, bright flavor. The café’s 15 ml espresso base — a shot small in volume but big in character — reflects a story of dedication: from sustainable farming to careful roasting and brewing.

Each cup tells a tale of craftsmanship and community. The coffee beans come from regions that have evolved over two decades of cultivation, where farmers and roasters work hand in hand to produce robusta of exceptional quality.

In many egg coffee review articles, visitors mention Tonkin Coffee as a place where both locals and travelers rediscover the soul of this traditional drink. Every sip brings a touch of nostalgia, comfort, and modern precision.

When you take a spoonful of Tonkin’s egg cream and let it melt into the dark, fragrant espresso, you taste more than sweetness – you feel the harmony between earth and care, between craft and comfort. That’s what keeps people coming back.

And for those exploring Vietnamese egg coffee without condensed milk, Tonkin’s version offers a lighter, more natural sweetness without losing the richness that makes this drink iconic. Whether you’re here for the culture, the craft, or simply to savor an unforgettable egg coffee, this experience captures the warmth of Saigon in every cup.

Visit Tonkin Coffee Today!

Tonkin Specialty Coffee 

• Add: 91 Ly Tu Trong St, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam. 
• Hotline: 086 799 0125
  

Tonkin Garden Cafe 

• Add: 135/50 Tran Hung Dao St, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam. 
• Hotline: 087 992 4691
  

Tonkin Egg Coffee 

• Add: 1 Le Thi Rieng, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam. 
• Hotline: 0815 841 909