Dalgona coffee
The viral Korean whipped coffee: instant coffee, sugar and hot water beaten into a thick, toffee-colored foam and spooned over iced milk.
- Prep
- 3 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 200 kcal
Ingredients
Method
Put the instant coffee, sugar and hot water in a medium bowl (or a tall jug if you're using a hand mixer). Stir for a few seconds until the granules dissolve.
Whip with an electric hand mixer or milk frother on high, or a balloon whisk by hand. It goes from dark and frothy to pale caramel, thick and glossy, holding soft peaks that don't slide off an upturned spoon. That's about 2 minutes with a mixer, 4 to 5 by hand.
Fill two glasses about two-thirds with ice and pour in the cold milk, leaving room at the top.
Spoon the whipped coffee over the milk in a thick cloud and swirl the top with the back of the spoon. Serve with a spoon or straw and stir it in before drinking.
Tips
- The equal 1:1:1 ratio is what makes it work. Only instant coffee whips; there's no workaround with espresso or brewed coffee.
- A milk frother whips it fastest, but in a narrow cup, not a wide bowl, so the whisk stays submerged.
- Want it hot? Spoon the foam over a mug of steamed milk instead of iced milk.
