Iced Whipped Coffee (Dalgona Coffee)
I had to try the Dalgona Coffee trend that’s all over the internet right now and I’m all for it. Equal parts instant coffee, cane sugar, and hot water are beaten using an electric mixer for a couple of minutes until stiff peaks. It’s smooth, merengue-like, extra strong and extra sweet. Scoop the whipped coffee over a glass of iced oat milk and you’ve got yourself the best coffee drink you’ve had in… forever.
Makes about 2 strong coffees
Ingredients
2 tbsp instant coffee crystals
2 tbsp cane sugar, preferably fine baker’s sugar
2 tbsp very hot water
Ice
Oat milk (or any milk of choice)
Directions
Boil some water (you’ll only be needing 2 tablespoons). Carefully add 2 tablespoons of the water to a bowl of an electric mixer fitted with a whisk attachment. Add the instant coffee and sugar, then beat on high for 2 minutes until stiff peaks form.
Fill your serving cup with ice and milk, then spoon on as much whipped coffee as you’d like. Keep in mind, it’s very strong.
Gently swirl the whipped coffee into the milk just a little bit so you still get sips of the smooth whipped coffee.
Recipe Notes:
Use the basic cheaper kind of instant coffee. The fancier brands tend to be more powder-like, which may not work.
If you don’t have a stand mixer, you can use a hand mixer. You can try and whisk by hand if you want an arm workout (it will take a while).
It may seem like a lot of sugar, but you’ll need all of it in order to get the perfect consistency.