Beverages
Gula Apong Mont Blanc coffee
Borneo meets the patisserie.
A Mont Blanc is served in two layers and drunk without stirring: sweetened cold brew at the bottom, a thick cream foam on top. Gula Apong does the sweetening in both halves, which is what ties them together — the same smoky caramel note runs through the coffee and through the cream.
Ingredients
The base
- 150 ml cold brew coffee, or chilled espresso let down with water to taste
- 1 to 1½ tbsp Gula Apong syrup
- Ice cubes
The cream cap
- 60 ml double cream, or whipping cream
- 1 tsp Gula Apong syrup
- A small pinch of sea salt, optional
To finish
- A drizzle of Gula Apong syrup, or a light dusting of cocoa powder or grated nutmeg
Method
- Stir the Gula Apong syrup into the cold brew until it has dissolved, then pour it over ice in a short glass.
- Whisk or shake the cream with the teaspoon of syrup and the salt until it thickens but will still pour — loose enough to fall, thick enough to hold its own layer.
- Pour the cream slowly over the back of a spoon onto the coffee so the two stay apart.
- Finish with a drizzle of syrup, or a dusting of cocoa or grated nutmeg.
Serve it unstirred and drink through the cap. If the cream sinks it was whipped too little; take it a few seconds further next time, and stop before it holds a peak.
