Happy week 4 of social distancing! I was a little hesitant on posting a recipe for this since there are a ton of recipes out there for dalgona coffee, and it’s quite simple. But I figured, eh, the world could use more pretty pictures of coffee. So here we go.
If you haven’t been living under a rock, you probably came across dalgona coffee at some point in the past few weeks. If you are unfamiliar with what dalgona coffee is, it’s essentially whipped coffee served on top of milk. In other words, it’s like a reverse cappuccino. It grew in popularity in South Korea and got its namesake from having a similar texture to dalgona, which is a honeycomb toffee.
This recipe calls for instant coffee. Although I have seen a few recipes that use drip coffee, I haven’t tried those yet, so I have no idea if it has the same effectiveness. I tried a few variations and playing around with the proportions, but I think equal parts remain the best.
- 2 Tbs instant coffee
- 2 Tbs granulated sugar
- 2 Tbs hot water
- 12 oz milk
- In a bowl of a stand mixer, whip together instant coffee, sugar, and hot water using the whisk attachment. Beat for around 1-2 minutes, or until you have stiff peaks. (You can also use a hand mixer or by hand using a whisk.)
- Pour 6oz of milk in two separate glasses. Divide up whipped coffee between the two glasses. Serve immediately.