🧂 Ingredients
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- 2 tbsp finely ground robusta or arabica coffee
- 80 ml hot water (for brewing the coffee)
- 4 tbsp liquid palm sugar (liquid brown sugar)
- 150 ml cold full-cream milk
- 1 tbsp sweetened condensed milk (optional, for extra creaminess)
- to taste ice cubes
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👩🍳 Instructions
- 1 Brew the ground coffee with hot water using a V60, French press, or simply stir it in a glass if you don't have any special brewing tools. Let it sit for a moment, then strain to keep the grounds out of your drink.
- 2 While waiting for the coffee to cool slightly, prepare a serving glass. Pour the liquid palm sugar into the bottom of the glass.
- 3 Fill the glass with ice cubes until it's almost full, letting the palm sugar drip down to create a pretty pattern along the sides of the glass.
- 4 Pour the cold milk and sweetened condensed milk (if using) over the ice, then stir briefly.
- 5 Slowly pour the brewed coffee over the milk so the layers form a beautiful gradient of color.
- 6 Stir well before drinking, or enjoy it as is by sipping slowly to savor the gradation of sweet and bitter flavors.
💡 Tips
• Use robusta coffee for a bolder, more bitter flavor typical of trendy milk coffee drinks, or arabica for a lighter, slightly tangy taste.
• Make your own liquid palm sugar by simmering shaved palm sugar (or brown sugar) with a little water until dissolved and thickened — it's more economical and can be stored in the fridge.
• For maximum creaminess, use cold full-cream UHT milk straight from the fridge.
• Don't brew the coffee with water that's too hot (above 95°C/203°F), as it can make the coffee taste overly bitter and burnt.
📊 Nutrition Facts / serving
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