Vietnamese egg coffee β a Hanoi specialty of robust robusta espresso topped with whipped egg yolk and condensed milk β went international in 2025 after years as a traveler's secret. Invented at Cafe Giang in Hanoi in 1946 during a milk shortage, the drink combines the richness of dessert with the intensity of strong coffee. Specialty cafes in London, New York, and Sydney now offer variations.

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