I am a huge fan of the Shin Megami Tensei series. My first dive into the series was Nocturne several years ago. I admit I didn’t finish it, but I really enjoyed my time with it. When they announced a remake for Nocturne I was extremely excited to give that game another go. I’m still in the middle of my current playthrough (without spoilers I’m currently at the Diet Building) but I got very distracted by Shin Megami Tensei V. The remaster for Nocturne added a lot of nice things like being able to pick which skills your demons will inherit when fusing them. There are a handful of quality of life things like that added into the game. I’ll have to make sure I get back to this game after I finish SMTV because I know I’m so close to the end!
Many of you are probably thinking, food in a game where basically everything is removed from existence but demons? Well, the vending machines seemed to make it through the calamity. There are a few in the background advertising Jackfrost Coffee. Jeff and I have been working on this recipe for a bit now. We both wanted to use this opportunity to make a homemade version of one of our favorite canned coffees from Japan, Rainbow Boss.
Our home always has a few cans of Rainbow Boss, but now we have a homemade vegan version that we can make when we are unable to get our hands on some. This recipe makes a sweetened condensed milk that uses coconut sugar and milk for the flavoring. You’ll have enough sweetened condensed milk to make between 8 to 10 of these drinks, which is a nice plus. Let’s dive into this recipe and get cooking before the full Kagatsuchi.
Sweetened Condensed Milk
15 oz can coconut milk
¾ cup coconut sugar
pinch of salt
Combine all of the ingredients in a saucepan. Heat over medium-high heat and bring to a simmer. Reduce the heat and allow to simmer for 35 minutes, or until it has reduced in half and thickened. Make sure to whisk occasionally to avoid any sticking to the bottom of the pan.
Transfer to an airtight container and allow to cool completely. Once cooled, cover and place in the refrigerator for at least 2 hours before serving. Can be stored in the refrigerator for up to 3 weeks.
2 Servings of Jackfrost Coffee
22g ground arabica coffee, medium fine grind
10g ground robusta coffee, medium fine grind
125g ice
250g water, just off boiling
3 – 5 tablespoons sweetened condensed milk
Note: It can be difficult to find robusta, so feel free to use 32g of coffee of any variety. This was just the closest I could get to what I was trying to imitate.
Add a paper filter to a pour-over brewer. Pour water, just off boiling, to wet the filter and warm the brewing container. Discard the water. Set the damp filter aside and add the ice to the brewing container.
Place the filter back on the pour-over brewer and add the ground coffee. Shake or stir slightly to level the top of the grounds. Pour 50 grams of water just off boiling, carefully wetting all the grounds. Stir slightly, then let sit for 40 seconds.
Slowly add the rest of the water, pouring in careful circles. Try to avoid pouring directly in the center or down the sides of the filter. Let the rest of the water drain through the coffee grounds. It should take roughly 3 to 4 minutes for all the water to pass through. If it took too long, use less coarse coffee grounds. If it took too quickly, use finer grounds.
Discard the coffee grounds, add 3 to 5 tablespoons of sweetened condensed milk, and stir. Split between two cups to serve.
Jackfrost Coffee
Ingredients
Sweetened Condensed Milk
- 15 oz can coconut milk
- ¾ cup coconut sugar
- pinch of salt
2 Servings of Jackfrost Coffee
- 22 g ground arabica coffee medium fine grind
- 10 g ground robusta coffee* medium fine grind
- 125 g ice
- 250 g water just off boiling
- 3-5 tbsp sweetened condensed milk
Instructions
Sweetened Condensed Milk
- Combine all of the ingredients in a saucepan. Heat over medium-high heat and bring to a simmer. Reduce the heat and allow to simmer for 35 minutes, or until it has reduced in half and thickened. Make sure to whisk occasionally to avoid any sticking to the bottom of the pan.
- Transfer to an airtight container and allow to cool completely. Once cooled, cover and place in the refrigerator for at least 2 hours before serving. Can be stored in the refrigerator for up to 3 weeks.
Jackfrost Coffee
- Add a paper filter to a pour-over brewer. Pour water, just off boiling, to wet the filter and warm the brewing container. Discard the water. Set the damp filter aside and add the ice to the brewing container.
- Place the filter back on the pour-over brewer and add the ground coffee. Shake or stir slightly to level the top of the grounds. Pour 50 grams of water just off boiling, carefully wetting all the grounds. Stir slightly, then let sit for 40 seconds.
- Slowly add the rest of the water, pouring in careful circles. Try to avoid pouring directly in the center or down the sides of the filter. Let the rest of the water drain through the coffee grounds. It should take roughly 3 to 4 minutes for all the water to pass through. If it took too long, use less coarse coffee grounds. If it took too quickly, use finer grounds.
- Discard the coffee grounds, add 3 to 5 tablespoons of sweetened condensed milk, and stir. Split between two cups to serve.