This week, Oakland’s fashionable Italian espresso area The Caffè through Mr. Coffee introduces the Vietnamese Egg Espresso created through Chef Denise Huynh of Tay Ho as a part of The Caffè’s ongoing chef collaboration sequence. The drink is to be had now via Saturday, March 2, 2024.
Chef Huynh’s Vietnamese Egg Espresso is made with an egg yolk custard (egg yolks whipped with condensed milk) and blended with area brewed espresso and a shot of coffee.
“This drink represents the resourcefulness and creativity of the Vietnamese other people,” says Chef Huynh. “It happened all the way through the milk shortages all the way through the warfare, and voilà, they got here up with this superb concoction that mixes espresso and eggs.” For Chef Huynh, it’s a nostalgic reminder of her upbringing and her dad’s love for espresso. “We used to roast our personal beans and discover those comfy little espresso retail outlets at the streets. It’s part of Vietnamese tradition. We’ve this unbelievable skill to take advantage of out of what we’ve to be had, the usage of easy substances, to create one thing distinctive and bursting with taste. It’s a real testomony to our resourcefulness and ingenuity. So, Vietnamese egg espresso isn’t just a drink to me. It’s a complete revel in that connects me to my roots and the colourful traditions of Vietnamese tradition.”
As with the entire chef collaborations at The Caffè, 10% of gross sales of this drink will move to Oakland’s Group Kitchens.
This press liberate used to be equipped to Sprudge for Sprudge Press Releases. All in favour of filing a press liberate? Get involved!
Leave a Reply