I’m sure you’ve seen Dalgona coffee all over social media lately. I was introduced to them at work when I needed to make this video tutorial for them. Oh my goodness, we have had them every few days since.
So here is a full proof Dalgona coffee recipe. The secret is to ensure your water is boilong hot, use instant coffee (this is what makes the cream stiffen) and have patience when whisking. It will suddenly go from liquid to indulgent coffee cream!
Warning they are addictive! Enjoy the coffee high (FYI decaf works too) x
2 tablespoons of caster sugar
2 tablespoons of instant coffee (depending on taste)
2 tablespoon boiling water
Glass of milk
Add the sugar, instant coffee and boiling water. Whisk, whisk, whisk! If you’ve got an electric whisk this is going to be easy. If not don’t give up, it will be worth it! No whisk? Apparently people have had success shaking it in a jar.
Once the mixture turns to a cream consistency, and forms soft peaks (like meringue mixture) it’s ready.
Pour your glass of milk over ice and dolop on your dalgona cream.
Sprinkle a little of the instant coffee of chocolate powder on top.
Enjoy! I like to mix mine in.
Let me know what you think?