Dalgona Whipped Coffee
- 1 Tbsp instant coffee (Instant coffee is what builds texture, so don’t substitute)
- 1 Tbsp sugar
- 1 Tbsp hot water
- 3/4 cup to 1 cup milk (your choice), chilled or heated
- (optional) ice cubes
- Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (my Cuisinart immersion whisk worked great) whisk it on high speed until the coffee mixture forms a stiff peak (about 5 minutes).
If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times. 💪
- For iced coffee, put ice cubes in a clear glass then pour in the milk. Scoop out the whipped coffee and put on top of the milk. Serve. Let each person mix the coffee mixture and milk together after admiring how pretty the drink is!
Note: If you want to make a large volume of whipped coffee, it can be refrigerated for a few days in an airtight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.
Recipe from My Korean Kitchen