I wouldn’t call myself a foodie if I wouldn’t try the Internet latest obsession in terms of drinks: Dalgona Coffee.
Being locked down with endless scrolling time and a pantry full of different ingredients, the internet discovered its latest obsession (after baking bread).
I’m not a coffee drinker, but I love milk foam and creamy textures. And since this coffee looked like a coffee cloud, I had to give it a try.
Dalgona Coffee is original from South Korea or India and is basically whipped coffee – it’s like coffee meringue, don’t know how else to describe it. Although it’s origin is widely disputed online, I’m more interested in the end result: this amazingly creamy beverage.
You need only 3 ingredients (in equal parts) for this whipped coffee:
- instant coffee
- boiling water
- hand mixer
- milk frother
I used two tablespoons of each ingredient and whipped everything in a mug. So I added 2 tablespoons of instant coffee, 2 tablespoons sugar and 2 tablespoons of boiling water.
Method, Tips & Tricks
It’s super important to use only instant coffee! Regular granulated coffee won’t work for this recipe. The drying process for instant coffee is different and only this type of coffee will give that foamy, creamy texture.
As for the sugar, use whatever you have in your pantry: granulated, powder, brown, coconut, you name it. Only add the same amount as the instant coffee and water. I tried it with white granulated sugar and brown sugar.
My tiny milk foam mixer wasn’t powerful enough to create the dense, thick texture, so I recommend using a standard hand mixer. Use only one beater, if you whip it in a mug, like a did.
With a hand mixer, you’ll have the mixture done in 2-3 minutes. I guess you can do it by hand too, but it will probably take forever to get the meringue-like texture.
The mixture should become lighter and lighter as you whip it and it becomes more and more dense. You can whip it really well until you get a very thick, meringue-like cream, or make it looser, more foamy than dense.
I tried both textures, and I personally prefer the less dense one. The cream is very thick and sticky and I find it easier to mix with the milk like this. But do it as you prefer. Of course, the thicker one is more satisfying.
This coffee is very dense, strong and sweet. That’s why it’s served with a ton of milk.
Fill a mug or cup with 3/4 hot milk and put the creamy coffee mixture on top. In India it’s served by pouring the milk on top of the whipped coffee. And if you think about it… it makes sense, since it’s difficult to mix it with the coffee on top. But it looks so fabulous with the creamy mixture on top.
I like to have some milk foam on top of the milk because I find the Dalgona mixture stays on top better like this and forms a nice ombre effect in the mug.
Also, serve it in a glass mug to see the nice ombre effect.
You can also serve is as cold coffee too: put ice cubes and milk in a glass and the whipped coffee on top. We call this type of iced coffee a frappe (it’s a Greek iced coffee, but it’s widely consumed here during summer too).
Of course, you can make it vegan, by switching to soy milk, or any other plant-based milk.
Alternatively, you can sprinkle coffee powder, cocoa powder or crushed biscuits or even honey (in case you can take more sugar).
And that’s pretty much if for the latest internet’s obsession. It’s definitely not my kind of coffee since it too sweet and strong, but I absolutely love, love the texture. It’s a fabulous-looking coffee that everyone can make at home – especially now, when most of us #stayhome.
Did you try Dalgona coffee yet?