Round K, a coffee shop on New York’s Lower East Side that its owner, Ockhyeon Byeon, has described as “a Korean nostalgia cafe, 1950s-style,” is now serving a bespoke espresso drink that is bound to be divisive.

Round K’s egg cappuccino, billed on the café’s website as its “signature drink” (although it also says the same of its “matte black latte”), is pretty much what it sounds like: thick espresso with egg yolk whipped into it and topped it with hand-whipped cream and a generous dusting of cocoa powder.

In a recent video posted online by the Michelin Guide, Byeon contends that the coffee, at 140 to 150 degrees Fahrenheit, is hot enough to cook the egg, which may offer some reassurance for the uneasy. Regardless, plenty of people aren’t too worried. The shop sells more than 100 of its hand-made egg cappuccinos per day — accounting for about 10 to 20 percent of the café’s business — Byeon says.

The unconventional drink was inspired by Korean traditions and is loosely related to eggnog, Byeon explains in the video. Plus, it’s designed to bring out the coffee’s flavor.      

“This is a really good way to make people remember, ‘Oh, yeah, this was coffee,’” he says.

Here’s hoping it’s memorable for all the right reasons.

Photo courtesy of @roundkny