Traditionally made by layering unfiltered coffee, foamed egg yolks, and sweetened condensed milk, the custardy, caffeine-laced concoction known as kopi telur is a beloved treat in Padang, where it’s typically enjoyed with a light snack. In restaurants it’s also an invigorating pick-me-up after an expansive nasi padang meal. Sumatran coffee is the local choice for this drink, but any coffee that has a full, earthy flavor and low acidity is suitable. This recipe first appeared in our March 2014 issue with the story Spice World.
- 1 1⁄4 tsp. honey
- 1⁄4 tsp. vanilla extract
- 1 egg yolk
- 1 tbsp. sweetened condensed milk
- 1⁄2 cup strongly brewed coffee
- Place honey, vanilla extract, and egg yolk in a tall glass. Using a thin whisk, slowly beat in ¼ cup boiling water, and then whisk vigorously until mixture is completely foamy. Pour sweetened condensed milk into center of foam (it will sink to the bottom). Pour coffee into the hole left by the milk. Your coffee should have 3 distinct layers: custard on the bottom, coffee in the middle, and foam on top. Drink with a straw and stir, if you like, as you sip.