Ca Phe Sua Da (Iced Milk Coffee with Coffee Jelly), Sweetened with Monk Fruit

Method

1. Put the ground coffee in the phin, shake it level and turn the filter plate down in a spiral to press it lightly.
2. Pour in about 15ml of boiling water, wait for the grounds to absorb it, then add another 40ml, put the lid on and wait for the coffee to drip through.
3. Mix 135g of kOBE Monk Fruit Blend dry with 10g of soft agar jelly powder and 5g of crisp agar jelly powder.
4. Bring 800ml of water to a boil and scatter in the powder mixture, stirring as it goes so nothing clumps. Keep the heat medium and stir until the mixture turns clear, then turn off the heat.
5. Add 3 tablespoons of brewed coffee to the jelly pot and stir quickly in one direction.
6. Pour into a mold, let it cool, then chill until the jelly sets.
7. Pour the brewed coffee into a glass, add 13g of kOBE Monk Fruit Blend and 16ml of unsweetened oat milk and stir until dissolved.
8. Fill a tall glass with ice cubes, pour in the milk coffee, stir gently and drop in the jelly cut into cubes.

Tips

• Mixing the agar powder dry with the sweetener before it hits the pot is the most reliable guard against lumps.
• Stir kOBE Monk Fruit Blend into a little warm water first, then add it to the cold liquid.
• The oat milk gives a paler glass, so 15 minutes in the fridge lets the mixture come together.
• Stir the jelly in one direction only, because working back and forth splits the set into layers.
• Press the phin with a moderate hand, since a tight press slows the drip to a crawl and draws out bitterness.