Bac xiu over ice looks best as three clean layers in a tall glass. The difficulty is the order of pouring, since one hurried stream turns all three into a single color. Rinse the phin with water at 90 degrees C, press the filter plate down to compact the grounds, then draw 50 to 80ml.
The thick base goes in first, shaved ice fills the glass two thirds of the way, then the milk and finally the coffee. Measure 10 to 20ml of coffee and whip it to a light foam before it goes on top.
This batch weighs about 196g, at roughly 23 calories per 100g.
Method
Rinse the phin with boiling water at 90 degrees C so it carries no stale smell.
Add 20g of ground coffee to the phin, level the surface and pour 20ml of boiling water over it to bloom.
Press the filter plate down to compact the grounds, set the phin on a cup, add another 50 to 80ml of boiling water and wait for the coffee to drip.
Measure out 10 to 20ml of the brewed coffee and whip it to a light foam.
Stir 17g of kOBE Monk Fruit Blend into 21ml of unsweetened oat milk to make a thick base, pour it into the bottom of a tall glass and add shaved ice to two thirds of the way up.
Pour in 80ml of oat milk, then float the foamed coffee on top so the glass shows three clear layers.
Tips
Bac xiu carries more milk than a standard milk coffee, and that is the main difference between the two.
The blend of kOBE Monk Fruit Blend and oat milk is thin, so 15 minutes in the fridge thickens it before it goes into the base of the glass.
Wait 5 minutes before tasting so kOBE Monk Fruit Blend has fully dissolved, then adjust.
kOBE Monk Fruit Blend leaves a light cooling finish, clearer in a cold drink than a hot one.
Coffee poured down the side of the glass or over the back of a spoon is what keeps the three layers apart.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.