Vietnamese-style coffee float

Put a 1.5-2-litre container in the freezer to chill. Whisk the milk powder and milk together to make a smooth paste, then set aside. Combine the condensed milk and evaporated milk and chill for about 30 minutes (this makes whipping easier).

Use a stand mixer or electric hand mixer to whip the extra thick cream on a medium speed until you reach stiff peaks – this won’t take long, so be careful not to overwhip. Add the cold condensed milk mixture and whip back up to soft peaks, then add the milk powder paste and whisk back to soft peaks once more. Fold through the salt (the salt flakes hit your palate every now and then, like a nice tingly surprise). Use a rubber spatula to scrape the mixture into the chilled container and freeze overnight. Remove from the freezer 15-20 minutes before serving (depending on the weather) for a smooth scoop.

To make the cold brew, combine the ground coffee with 500ml water (ideally filtered) in a clean jar or bottle with a lid, swizzling it around to make sure all the grains of coffee are hydrating, then cover and steep in the fridge overnight or for a minimum of 12 hours. Once steeped, strain through a sieve lined with a coffee filter or muslin and set aside until ready to use.

Combine the cold brew with the coffee essence. Stir to combine and pour into small glasses. Add a scoop of the no-churn ice cream, then finish with an extra drizzle of coffee essence for the perfect afternoon pick-me-up.