Korean Dalgona Coffee (Whipped Instant Coffee Foam Milk)
Quick answer
- Total time
- 8 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Equal parts instant coffee, sugar and hot water are whipped into a caramel-colored foam that sits thickly on iced milk.
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The mixture is ready once it has gone from dark brown to pale and glossy and holds a peak; if it is still runny, the fix is another minute of whipping, not more water or sugar. Cocoa powder is dusted over the top, and the layers get stirred together just before drinking.
Ingredients
Instructions
- 1
Add 4 tablespoons instant coffee and 4 tablespoons sugar to a clean mixing bowl.
Pour in 4 tablespoons very hot water, then stir until the coffee granules disappear and the sugar is fully moistened.
- 2
Run the hand mixer on low speed for the first 20 seconds to prevent splashing.
Increase to high speed and keep whipping for 3 to 5 minutes without long pauses so the foam builds volume evenly.
- 3
Watch for the mixture to change from dark brown to a lighter caramel color with a glossy surface.
Stop when lifted beaters leave firm peaks that hold their shape for several seconds.
- 4
If the cream is loose, add no more water or sugar and whip for 1 more minute.
Stop when a lifted whisk leaves a glossy peak that holds.
- 5
Divide the ice between two glasses, using about 1 cup in each.
Pour 200 milliliters cold milk into each glass, filling only about 70 percent so there is room for the whipped coffee.
- 6
Spoon the whipped coffee gently over the milk and level the surface without pressing it down.
Dust with cocoa powder, then stir the foam into the milk just before drinking for a more even flavor.
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