Lately, I have been seeing Dalgona Coffee everywhere, so I had to check it out. This light frothy whipped coffee latte is named after Koreas toffee sponge candy that is often served alongside coffee. You can serve this treat hot or cold and if you have any extra whipped coffee, you can have a little fun with it by adding it to your regular coffee or topping your pancakes with it or a cupcake… the possibilities are endless! Lets get it started…
The recipe is super simple! You will just need 4 tablespoons of a good quality instant coffee. Pick one that you wouldn’t mind drinking, because the flavor is quite intense, so if you wouldn’t like a cup of coffee made from it, you probably won’t like the flavor of this either. My favorite is Nescafé’s instant coffee, so I going with that one. You will also need 4 tablespoons of granulated sugar and 4 tablespoons of hot water. If you are planning on serving this hot, heat up 6 oz of whole milk in a saucepan over medium heat until it steams and transfer it to your favorite coffee mug.
* Note: If you would like to try this recipe, but are not a fan of intense coffee flavors, try it with only 2 tablespoons of instant coffee at first. I have several friends that loved it this way after making it the traditional way and finding it a bit too intense.
If you are planning on serving it cold, fill a tall glass with ice cubes and add 6 oz of cold whole milk. Now for the coffee part…
If you have a stand mixer, this recipe will be finished in just a few minutes. If you don’t and are using an electric hand mixer, it will take a few monists more and if you are doing this by hand, God bless you and you are in for a good arm work out!
Add 4 tablespoons of instant coffee, 4 tablespoons of granulated sugar and 4 tablespoons of hot water into your mixing vessel. Whip them together until stiff glossy peaks have formed. Once the color begins to lighten and the texture gets a little thicker, begin checking about every 30 seconds or so to see how the peaks are. In the photo above, there are soft peaks, but this texture will deflate as soon as it hits the milk. You can see that the whipped coffee falls off of the whisk as soon as it is lifted, so I will keep whisking…
When you take the whisk out and the peak holds it shape, you are ready to go! Spoon out as much as you want over your milk and enjoy this intensely flavored treat. Like I said above, you will most likely have some left over whipped coffee. You can store it in the refrigerator and add it to tomorrow mornings coffee or top tonights dessert with it.
I hope you enjoy this quick coffee treat as much as I do! Cheers!
Korean Dalgona Coffee
Ingredients
- 4 tablespoons instant coffee
- 4 tablespoons granulated sugar
- 4 tablespoons hot water
- 12 ounces whole milk
Instructions
- Place 4 tablespoons of instant coffee and 4 table spoons of granulated sugar into the bowl of a stand mixer or a medium bowl, if using an electric hand mixer or whisk
- Add hot water and whip until stiff peaks form
- If serving hot, warm the milk and pour into a glass. If serving cold, add ice cubes to a glass and pour the milk over
- Spoon the whipped coffee over the milk
