From Egg Coffee to Cheese Coffee: The World’s Most Unusual Coffee Drinks
September 19, 2025
If you’re a coffee lover with an adventurous palate, you’re in the right place. In this blog, where we explore the world’s most unusual coffee drinks that go beyond your average latte or espresso.
We’ll dive into the creamy sweetness of Vietnam’s Cà Phê Trứng (egg coffee), the bold spiced aroma of Senegal’s Café Touba, Japan’s nostalgic Kan Kohi, the surprising cheese-and-coffee combo of Finland’s Kaffeost, and the cinnamon-sweet warmth of Mexico’s Café de Olla.
Cà Phê Trứng (Egg Coffee) – Vietnam
Created in Vietnam, 1940 by Nguyen Giang when there was a milk shortgage during the french war.
Did you know?
His family opened Café Giảng that still sells authentic Cà Phê Trứng today.
When there is no milk coffee can’t be made correct?
Wrong! This encouraged Nguyen to get creative and find a way to get the same creamy consistency without milk and he did this with egg yokes.
How is it made?
- Brew your coffee prefferably robusta beans which has a strong, bitter flavor
- In a bowl, whisk condensed milk, sugar and eggs yokes until you get a thick consistency. (add vanilla or cinnonmon for a little added touch of flavor).
- Pour coffee into your favorite mug or glass
- Use a spoon to gently add to the top as a foam
- 1 egg yolk
- 2–3 tsp sweetened condensed milk
- 1 tsp sugar (optional)
- Strong Vietnamese coffee
- Hot water bath (for serving)
Kan Kohi (Canned Coffee) – Japan
Fast pace schedule and need a quick me up while on the go?
A Japanese staple which serves convience and great coffee. Sold in vending machines all over Japan example: train station, convience stores.
First appearance in 1969
Can be sold either cold or hot! Instatly drinkable.
Specialty Kan Kohi
Epresso Jelly= coffee jelly in a can
Whiskey Barrel Coffee= infused in aged whiskey
Café Touba – Senegal
Want a coffee with flavors that will knock your socks off?
Café Touba is a traditional Senegalese coffee drink spiced with grains of Selim (also known as Guinea pepper) and cloves, offering a bold, aromatic, and spicy profile unlike any other coffee in the world.
This cup of coffee is not only warm brew but it is a gesture of welcoming and connection. Which shows a sign of respect and friendship.
Step-by-Step Preparation:
- Grind the Coffee and Spices:
- Coffee: If you’re using whole coffee beans, grind them to a medium-coarse texture (similar to a French press grind).
- Spices: If you have whole Guinea pepper, you’ll need to grind that as well. You’ll want about 1-2 teaspoons of Guinea pepper per cup of coffee, depending on how spicy you want it. You can also grind 2-3 cloves if you’re using them.
- Roast the Spices (optional but adds flavor):
- Some traditional methods involve lightly roasting the spices (especially the Guinea pepper and cloves) in a dry pan for a couple of minutes before grinding. This deepens the aroma and enhances the flavor.
- Boil the Water:
- In a saucepan or pot, bring 4 cups of water to a boil. This should be enough for about 2-3 servings of Café Touba, but you can adjust depending on how many cups you want to make.
- Add the Coffee and Spice Mix:
- Once the water is boiling, add in the ground coffee (about 4 tablespoons per cup) and your spice mix (about 1-2 teaspoons of Guinea pepper, 1-2 cloves if you like). Stir well to combine. Let the mixture come to a simmer, then reduce the heat slightly to keep it from boiling over.
- Simmer the Coffee:
- Let the coffee and spices simmer for 10-15 minutes. This allows the flavors to meld together, creating that rich, bold, and spicy profile. You’ll notice a lovely aroma filling the air as it simmers.
- Sweeten to Taste:
- Once it has brewed, add sugar to taste. Typically, Café Touba is quite sweet, so feel free to add 2-3 tablespoons of sugar (or more depending on preference). Stir until the sugar dissolves.
- Strain and Serve:
- If you’ve used whole spices, you may want to strain the coffee into cups to remove the grounds and larger spice pieces.
- You can also use a French press or coffee filter if you have one, which can help ensure a smooth, spice-free drink.
- Enjoy:
- Serve the coffee hot, in small cups. Café Touba is traditionally sipped slowly, often in social or spiritual settings, so take your time to enjoy the warmth and flavor.
Optional Adjustments:
- Milk or Cream: Some people enjoy adding milk or condensed milk for a richer, creamier texture, though this isn’t traditional.
- Stronger Flavor: If you prefer a stronger coffee flavor, you can add more coffee grounds or let it simmer for a longer time. You can also adjust the spice mixture to taste.
- Ice: In some places, people serve Café Touba chilled, especially if it’s hot outside, so you can pour it over ice if you want an iced version.
Kaffeost (Coffee with Cheese) – Finland/Sweden
Say ‘cheese’ to your new favorite cup of coffee and yes, I mean that literally.
Kaffeost is a popluar drink in northen Scandinavia that means coffee cheese which is particular popular in Lapland the northern region.
Cheers to cheese!
Did you know that reindeers milk was used for cheese?
In additon, to reindeer, goat and cow milk is used to make “squeaky cheese”leipäjuusto. Which is made into cubes and the cofee is than poured over. This creates a creamy cup of brew which not only brings warmth but the community together as one.
Café de Olla – Mexico
Dating back to the Mexican Revolution, soliders needed drinks that would both keep them energized and warm.
Ingredients (Traditional Version):
- Freshly ground coffee (medium to dark roast)
- Piloncillo (or dark brown sugar as a substitute)
- Cinnamon sticks
- Optional: cloves, star anise, orange peel, or vanilla
- Water
- Traditionally brewed in a clay pot