Add 1 tbsp sugar to the bottom of the glass. Using a Vietnamese phin filter, add 1.5 tbsp coffee grounds, add the press, and then pour a bit of hot water to bloom the grounds.

Wait about 30 seconds, then fill the rest of the filter with water. Add the lid, and let it drip while you make the ube foam.

I’m using an electric milk frother, but this mylk froths really well with a steaming wand or a hand frother. Use whatever you have! I used an electric frother. When it’s almost done frothing, add the ube extract, and let froth until evenly mixed through.

Once your coffee has finished brewing, remove the phin, and stir to dissolve the sugar. Add ice and stir well to chill the coffee. Next add the oat coffee cream, and then that beautiful ube frothy m*lk. Stir well and enjoy! The ube is subtle and earthy and pairs so well with the bold, sweet Vietnamese coffee.