Equal parts instant coffee, sugar and hot water whipped into a stiff, toffee-coloured foam and spooned onto cold milk. The name is from a Korean television show of January 2020; the drink is older, in Macau and in India.
Untested: not yet made in this kitchen. It is here for the Iced and Whipped Coffees page.
Ingredients
- 2 tablespoons instant coffee
- 2 tablespoons sugar
- 2 tablespoons hot water
- 1½ cups (360 ml) cold milk
- 1 cup ice cubes
Directions
- Put the instant coffee, sugar and hot water in a deep bowl and stir until the coffee and sugar dissolve.
- Whip with an electric hand mixer or milk frother for 2 to 5 minutes, or with a whisk or spoon for 10 to 15 minutes, until the mixture turns pale caramel and holds stiff peaks.
- Divide the ice and the cold milk evenly between two tall glasses, leaving room at the top.
- Spoon the whipped coffee on top and stir it into the milk before drinking.
Notes
Where this comes from The 1:1:1 ratio is the one every version uses. The name comes from KBS’s Stars’ Top Recipe at Fun-Staurant, January 2020, where the actor Jung Il-woo likened the taste to dalgona honeycomb toffee; he had drunk it at Hon Kee Café in Coloane, Macau. Why it whips Instant coffee can be dissolved at about 25 times a cup’s strength, and that thick liquid, with coffee’s proteins and melanoidins at the bubble walls, holds a foam. The sugar slows the drainage; without it the foam falls in minutes. Brewed coffee is far too dilute. Keeping The whipped coffee keeps a few days in a covered jar in the fridge. The photo Dalgona coffee made by hand-whisking, over iced milk, April 2020.