Ganja Vietnamese Coffee
Vietnam may not spring to mind when you think of coffee, but the South Asian nation is actually the world’s second-largest coffee exporter, second only to Brazil, and ahead of Colombia.
The French introduced coffee to Vietnam in the late 19th century, and to this day it is typically mixed with sweetened condensed milk, which in Vietnam is more readily available than fresh milk. As with our version, the condensed milk is sometimes mixed with an egg yolk. It’s an optional step, but don’t be afraid – the yolk adds depth and extra-creamy flavour.
The only non-traditional ingredient here is the cannabis, but – unlike coffee – that plant is native to Vietnam, so we’re going to go ahead and say the weed infusion probablyadds to its authenticity. Whether you believe that or not, it definitely adds to the experience, putting a whole new spin on the term ‘coffee buzz.’
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 egg yolk
2-3 tbsp cannabis-infused condensed milk
½ cup fresh, hot brewed coffee
Place the egg yolk and cannabis-infused condensed milk in a small mixing bowl. Using a wire whisk or an electric hand mixer, whip them together until thick. (You’ll know it’s ready when you lift the beaters and the mixture falls like a ribbon that makes a pattern on the surface of the mixture, and the pattern stays visible for a few seconds).
Pour the hot coffee into a mug. Pour the egg-milk mixture slowly over the coffee. The result will, at first, look like a homogenous mocha colored drink but wait a few seconds and the egg-milk mixture will float on top of the coffee without you having to do anything.
You can drink the coffee out of the mug or use a dessert teaspoon to enjoy it more slowly.