It’s no surprise that this trendy, Korean coffee beverage has gone viral, as we almost all have 2 things in common:
- We love coffee!
- We eat with our eyes!
Anyway, there’s nothing special about the way I make my Dalgona, however, I have a few tips to slightly simplify the already simple process.
First of all, the ingredients listed below are equal parts of each, apart from the milk. If you like your coffee sweeter, go a little harder on the sugar amount after you’ve perfected your consistency, as instant coffee is a bit stronger than your average cup o’ joe.
Also worth noting, on your first batch, follow the equal parts recipe to focus on creating the consistency. You may find that mixing it into your milk, or adding sugar at the end (aka AFTER you get the shot of this whippy goodness, of course), will do the trick. You’ll tailor it into your own masterpiece when you become an expert, but go basic to get started.
I cannot stress to you enough: Use a mixer. We use a Sunbeam handheld mix-master and it did the trick in just minutes. If you have time on your hands (which we all might during this quarantine…) or you’re looking to really earn that whip consistency, by all means, stir away.
- 2 tablespoons instant coffee (I used Nescafe)
- 2 tablespoons boiling water
- 2 tablespoons sugar
- 1 cup of milk over ice (there’s a MILK-ion different milks to choose from & there is not rules here on which one is best, as whichever is best for your personal taste)
- Combine the sugar, coffee, & water in a decent size bowl.
- Prep your tall glass of ice milk, leaving 3 inches at the top for your coffee whip coming in hot!
- Start whipping your ingredients up in the bowl until they start to look fluffy & pretty.
- Spoon your coffee whip onto the milk of your choice.
- Take your photo (duh!)
- Stir it into your milk and caffeine!