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The custardy, caffeine-laced concoction known as kopi telur (Padang-style egg coffee) does double-duty as coffee and dessert. Traditionally made by layering unfiltered coffee, foamed egg yolks, and sweetened condensed milk, it’s 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. To prepare it at home, place 1¼ tsp. honey, ¼ tsp. vanilla extract, and 1 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 1 tbsp. sweetened condensed milk into center of foam (it will sink to the bottom). Pour ½ cup strongly brewed 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.

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