This beautiful, striking-looking coffee in which the layers are reversed combines the satisfaction of concocting something for yourself at home while simultaneously creating an aesthetically pleasing drink.
Instead of having the milk or foam on the top, you’ve got the coffee foam on top and the milk on bottom.
And all you will need are three ingredients: milk, sugar, and instant coffee powder. Oh, and water!
And if you’d like your drink chilled — ice cubes.
The topping by itself is also quite versatile — you can use it as a frosting for cakes and cupcakes as it is similar in texture to a meringue. You can watch me whip some up to use as cupcake frosting here.
And the process of making it is simplicity itself. You just take some cold water, instant coffee powder and sugar, and whip it up.
No eggs, no dairy — simply magic.
Now what we are calling Dalgona coffee originates in Macao, India, and Pakistan where it is known as whipped coffee. More recently it was popularized in South Korea by an actor named Jung ll-woo who tasted it in Macao and said that it had flavors of Dalgona (a sweet treat you can find in Korea.)
Caramelized sugar and a bit of baking soda give Dalgona the texture of honeycomb or sea foam. I made a version of it — called karumeyaki in Japanese — here.
For my Dalgona whipped coffee I used the LA Times recipe, here.
All right, let’s get to the recipe!
Dalgona Whipped Coffee
- Hand mixer (or whisk)
- mixing bowl
- 2 tbsp instant coffee crystals
- 2 tbsp sugar
- 2 tbsp hot water
- To a mixing bowl, add instant coffee crystals and sugar.
- Add hot water.
- With hand mixer, beat until mixture turns foamy. (The foam should turn lighter as it is whipped.)
- Scrape down sides of bowl to make sure everything gets incorporated.
- Add Dalgona mixture to five ounces of milk.