I'm not into food trends or fads, so I've been avoiding all things dalgona (i.e., creamy whipped instant coffee). But stubborn as I am, I'm not afraid to admit when I was this wrong. Dalgona coffee is amazing, beautiful, and it's here to stay, at least in my kitchen. And even better, if you make a big batch of it like I do, it can actually be a time-saver to jump start your mornings. Read on for how you can have creamy, dreamy dalgona coffee, hot or cold, milky or vegan, in 3 minutes flat.
Recipe
Ingredients*:
1/4 cup of instant coffee crystals
1/4 cup of sugar
Non-dairy or regular milk (I used unsweetened almond milk) -- add as much as you like, to taste
Steps:
1. Heat 1/4 cup of water in the microwave for 45 seconds or until almost boiling.
2. Mix together the hot water, the coffee crystals, and sugar in deep container (I use a deep tupperware container to both whip and then store the dalgona coffee cream.) Use a hand held mixer on medium-high speed and whip the ingredients for 2-3 minutes. While whipping, the dark coffee syrup should gradually lighten in color and get to be a thick and fluff whipped cream-like texture. Note, if you don't have a mixer, you can whip this coffee cream by hand with a small whisk or fork, but beware that it will take a while -- about 12-14 minutes of hard hand-whisking.
3. Once you've got a whipped coffee cream, add 1-2 spoons of the cream to your choice of hot or cold milk. (I like to add about 2 tablespoons of dalgona cream to 8 ounces of milk.) You can store the rest of the whipped coffee cream in the fridge, and it will keep for several days.
* Note that you can make more of, or double, this dalgona recipe --- the key to this coffee cream is equal parts coffee crystals, sugar, and hot water to get a nice fluffy cream. You can also make less, but I find it more difficult to easily whip smaller amounts with a frother, I would stick to a handheld mixer (like the kind you use for mixing cake batter) to make your job easy.
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