Brew the coffee base

• Pull the espresso shots into a saucepan.
• Add the sugar and stir to dissolve.

Dissolve the agar agar

• Whisk the agar agar powder into the coffee.
• Add the water so the total liquid reaches 2 cups and stir well.

Simmer to activate the agar

• Bring the mixture to a gentle simmer, stirring, and cook for 1 minute to activate the gelling property.

Set the jelly

• Pour the hot mixture into a dish and skim off any air bubbles.
• Let it cool to room temperature, then refrigerate until fully set.

Make the sweet milk

• Whisk the oat milk with the condensed milk until combined.
• Chill until serving.

Cut and serve

• Cut the set coffee jelly into cubes.
• Serve in glasses with the chilled sweet milk, ideally à la mode.