Is egg coffee sweet? What it really tastes like

Egg coffee has a reputation for being sweet, but the experience is more complex than it seems. A light, creamy foam made from whipped egg yolk rests on top of bold Vietnamese coffee, and the two layers blend into a warm, smooth drink with gentle sweetness and rich aroma. Many people wonder is egg coffee sweet in a dessert-like way, yet the real appeal lies in its balance and texture. This guide explores what creates that sweetness and how cafés like Tonkin Coffee craft a more natural, refined version of this classic drink.

Is egg coffee sweet?

Egg coffee is traditionally sweet, and most versions are intentionally crafted that way. The foam on top is made from egg yolks whipped with sweetened condensed milk, which naturally brings sweetness and a custard-like creaminess. When this sits above strong Vietnamese robusta coffee, the contrast between the soft foam and the deep espresso creates the signature taste: rich, slightly sweet and pleasantly warm.

Some people describe the drink as dessert-like, not because it contains much sugar, but because the texture feels silky and comforting. Others compare it to a mild tiramisu in a cup. Even when the foam is sweet, the coffee beneath it usually has enough intensity to keep the sweetness from becoming overwhelming.

Within this context, some people wonder whether is egg coffee healthy as a daily drink. While it is richer than typical coffee due to egg yolk and dairy, it generally remains a warm, occasional treat rather than something consumed in large quantities.

What makes egg coffee taste sweet and creamy?

Egg coffee’s sweetness comes mainly from two components: condensed milk and whipped egg yolk. These create a velvety foam that naturally tastes slightly sweet even before the coffee is added. The espresso beneath contributes its own depth, softening the sweetness with bitterness and aroma.

Layers that shape the flavor

• The foam: lightly sweet thanks to the combination of egg and condensed milk
  
• The espresso: bold and slightly bitter, creating balance
  
• The mix: a harmonious blend of warm, smooth and naturally sweet notes
  

These layers are meant to be enjoyed together. Instead of drinking only the foam or only the coffee, the flavor becomes more complete when the two meet. This is also why many cafés offer serving instructions.

The role of temperature

Some people prefer the drink warm, while others enjoy a cooler, silky texture. This often leads to the question is egg coffee better hot or cold when deciding how to drink it. In most cases, the foam is made warm, while the coffee can be hot or room temperature depending on the café’s style. When the two combine, the drink naturally cools into a pleasant, creamy consistency.

Variations that change sweetness

Many modern versions adjust ingredients to fit different preferences. You’ll find lighter versions made with milk instead of condensed milk, or even plant-based alternatives. Some recipes are designed specifically for people who prefer a gentler sweetness or a more natural flavor.

For example, a home-style egg coffee recipe without condensed milk often uses milk, sugar or even honey as substitutes. Though these versions taste different from the classic recipe, they are popular among people who enjoy a more subtle sweetness or who want to adjust the drink to their own dietary needs.

Can you make egg coffee less sweet?

Absolutely. Traditional recipes lean toward sweetness, but modern cafés and home brewers have found ways to let the foam taste lighter without losing its signature smoothness. The easiest adjustments involve either reducing the amount of condensed milk or swapping it with a lighter ingredient.

Simple ways to reduce sweetness

• Use less condensed milk
  
• Add more espresso for stronger contrast
  
• Replace condensed milk with fresh milk or plant-based milk
  
• Control sweetness with a touch of sugar instead of pre-sweetened milk
  

Some cafés now offer fully plant-based options, often called vegan egg coffee, where the creamy layer is made using aquafaba, plant milk or other creative substitutes that mimic the texture of whipped egg.

How Tonkin Coffee customizes sweetness

At Tonkin Coffee, guests can request a lighter version by replacing condensed milk with oat milk or other plant-based alternatives. This gives the foam a natural sweetness that doesn’t feel heavy while keeping the smooth texture people love. Because everything is prepared fresh, the sweetness remains clean and well balanced rather than sugary.

What makes Tonkin Coffee’s egg coffee different?

Tonkin Coffee takes a detail-oriented approach to egg coffee that focuses on freshness, natural flavor and balance. Instead of pre-mixing ingredients or storing foam in advance, everything is prepared in small, precise batches. This ensures that each cup tastes clean, light and consistently smooth.

The egg cream is always made to order. Eggs are whisked carefully to remove any heavy aroma before the foam is created, giving the cream a soft, airy structure that feels gently sweet rather than overpowering. Because no industrial thickeners or additives are used, the flavor remains natural and the sweetness stays mild.

On the espresso side, Tonkin uses robusta beans selected and roasted to highlight depth and warmth rather than bitterness. The coffee tastes strong enough to anchor the foam but smooth enough to avoid harshness. This pairing is intentional and gives the drink a warm balance that feels grounded and satisfying.

A clean, natural flavor profile

• Freshly whisked eggs with the aroma carefully managed
  
• Foam made to order, never stored
  
• No additives or industrial thickeners
  
• Natural sweetness instead of sugary heaviness
  
• Espresso that adds depth without sharp bitterness
  

Why Tonkin’s balance stands out

Tonkin avoids the heaviness found in many mass-produced versions. By keeping the foam airy, the sweetness light and the espresso smooth, the drink becomes easy to enjoy from start to finish. The aroma feels warm and fresh rather than intense, and the finish is soft instead of sticky or overly sweet.

This creates a difference you can feel right away: the foam melts smoothly into the coffee, the sweetness feels gentle, and the flavor lingers without being heavy.

How Tonkin recommends drinking it

Tonkin provides a simple, clear way to enjoy egg coffee at its best:

1. Pour the espresso into the egg cream
   Let the warm coffee settle into the foam. This helps soften the texture and creates the signature layered taste.
   
2. Stir gently and enjoy
   Once the coffee and foam begin to blend, stir lightly until the colors combine. The drink naturally becomes cooler and smoother as the two layers unify.
   

This method lets you complete the final step yourself, blending the warm espresso with the cool, silky foam to achieve Tonkin’s intended balance of sweetness, aroma and texture.

So, is egg coffee sweet?

Yes, egg coffee is sweet, but not overwhelmingly so. The sweetness comes mainly from the foam, while the espresso provides structure and balance. Modern variations and cafés—including Tonkin Coffee—allow you to adjust sweetness or explore lighter, more natural versions. With the right preparation, egg coffee tastes smooth, warm and gently sweet, offering a unique experience that goes beyond the simple idea of “sweet coffee.”

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