How to Make Dirty Vietnamese Saffron Latte
Once in a blue moon we crave a super dirty coffee. This recipe is precisely destined for that time.
Inspired by the beloved Vietnamese Egg Coffee, this version carries its silky richness, but feels a little lighter and cooler.
At Heray Spice, we love recipes that bridge cultures: Our Afghan saffron meeting Vietnamese tradition in a glass for the ultimate latte cheat.
Each sip begins with the bold aroma of coffee, followed by creamy sweetness and the unmistakable touch of our Afghan saffron.
Perfect for slow weekend mornings, or when you crave a café moment at home.
Ingredient Notes
(Here’s what you’ll need for 3 coffees. Find the full recipe at the bottom of the post.)
Saffron Threads: 12 threads of our high-quality saffron are at the heart of this coffee. Use our premium Afghan saffron for its vibrant hue and rich floral aroma. Blooming the threads in hot water releases the golden color and deep flavor notes that transform your espresso.
Egg Yolks: Use 4 egg yolks to create a smooth, custard-like texture for that Vietnamese, velvety foam.
Condensed Milk (1 can / 400 grams): Adds undeniable creamy sweetness (Condensed milk is +-40% sugar, so use less if you prefer a cleaner version).
Coffee: 3 servings strongly brewed. You want it to be very strong so that it's able to cut through the sweetness.
Ice Cubes (optional): The refreshing twist that turns a warm comfort drink into a summer indulgence.
How to Make Dirty Vietnamese Saffron Latte (Serves 3)
This latte works both hot and iced. If you find that it's too sweet, simply replace some of the condensed milk with regular milk.
Watch Our Recipe Video
Prefer to watch instead of read?
Here’s our step-by-step video of how we make this Dirty Vietnamese Saffron Latte at Heray Spice:
Step 1: Bloom the Saffron
Lightly grind +- 12 saffron threads and a pinch of sugar with a mortar and pestle.
Add about 1 tablespoon of hot water (70-80 °C). Avoid adding boiling water to preserve saffron's delicate compounds.
Let bloom for 10 minutes.
You’ll slowly see the liquid turn a beautiful golden-orange.
Step 2: Brew the Coffee
Prepare 3 servings of strong coffee. Ideally, a strong dark-roast so that it can cut through the sweetness. If making the iced version, let cool slightly so it doesn't melt the ice too fast.
Step 3: Whisk the Cream Base
In a bowl, combine 4 egg yolks, 1 can of condensed milk, and the bloomed saffron. Whisk until the texture turns smooth, glossy, and lightly frothy. You’ll see streaks of saffron weaving through the cream.
Step 4: Assemble the Latté
Only for iced version: Fill chilled glasses with ice cubes.
Then, pour in the coffee, leaving room at the top. Gently spoon or pour the saffron egg cream over it, watching as golden cream cascades through dark coffee.
Step 5: Garnish & Serve
Finish with a few whole saffron threads on top. Stir gently, sip slowly (although that might be hard with this one).
Variation
Less Dirty Variation: If you find that this coffee is too sweet and dirty for you, simply replace some (or all) of the condensed milk with regular milk.
WHY SAFFRON?
Saffron isn’t just color or aroma. It’s centuries of craftsmanship from Afghan soil, where every thread is hand-harvested with care. It adds quiet luxury and calm to this coffee, turning a casual drink into something meditative.
If you love exploring saffron in dirty ways like this, try our Saffron Affogato recipe next. You'll love it.
Dirty Vietnamese Saffron Latte Recipe Card
Prep Time: 5 minutes
Bloom Time: 10 minutes
Total Time: 15 minutes
Serves: 3
Ingredients
- 3 servings of strongly brewed coffee
- 4 egg yolks
- 1 can condensed milk (400 grams)
- Extra whole saffron threads, for topping
Instructions
1. Bloom saffron: Grind saffron threads with a mortar and pestle. Add 1 tbsp of 70-80 °C water and let bloom 10 minutes.
2. Brew Coffee: Strongly brew 3 servings of coffee.
3. Whisk the Cream Base: Whisk egg yolks, condensed milk, and bloomed saffron until smooth.
4. Assemble the Latté: Add coffee (and ice if making iced version) to (chilled) glasses. Top with saffron cream.
5. Finish: Garnish with whole saffron threads and serve.
Notes
- Quality matters: Use high-quality Afghan saffron. Genuine threads should release color slowly and smell floral, not musty. Learn why Afghan saffron was crowned World's Best by the International Taste Instute for the 9th consecutive year in our article here.
- Don’t boil saffron: Boiling destroys its aroma and beneficial compounds.
- Use Strong Coffee: This coffee is extremely sweet, so make sure to use strong coffee so that its bitterness is able to cut through the sweetness.
Ready to Try Afghan Saffron in Your Dirty Saffron Latte?
Every golden thread in your latté connects you to smallholder farmers in Herat, Afghanistan, where saffron flowers are hand-picked once a year in the early morning light. Through Heray’s farmer-equity model, each bloom represents fair pay, sustainable farming, and the revival of Afghan agriculture through hope and craftsmanship.
