The Indian and Pakistani home coffee that dalgona turned upside down: instant coffee and sugar beaten with a few drops of water into a pale paste, then hot milk poured onto it so the foam rises to the top of the mug.
Untested: not yet made in this kitchen. It is here for the Iced and Whipped Coffees page.
Ingredients
- 1 tablespoon instant coffee
- 1 tablespoon sugar
- 1 tablespoon water, added half a teaspoon at a time
- 1½ cups (360 ml) whole milk
Directions
- Put the instant coffee and sugar in the mug you will drink from and add half a teaspoon of the water.
- Beat with a spoon, adding the rest of the water a little at a time, until the paste turns pale and fluffy like shaving cream: 10 to 15 minutes by hand, under 5 with a milk frother.
- Heat the milk until it is steaming and just beginning to bubble at the edge.
- Pour the hot milk into the mug from a little height, so it mixes with the paste and the foam rises to the top; stir once and drink hot.
Notes
Where this comes from After Jennifer Field, Pastry Chef Online, “Beaten coffee (Indian cappuccino)”: 1 tablespoon each of instant coffee and sugar, water added half a teaspoon at a time, and 1½ cups of hot whole milk. She reports that Greek Nescafé whips best and that very fine instants such as Starbucks VIA do not. History Also called phenti hui coffee. Wikipedia cites a 2017 HuffPost article, three years before dalgona; when it began is not recorded. The photo A whipped coffee in milk, made at home in Odisha, India, 2020; it stands in for the beaten coffee, which looks much the same in the mug.