Surely you’ve seen this internet sensation by now, right? It’s Dalgona Coffee, a delicious, cold, and creamy Korean coffee drink that makes you feel like you’re diving into a cloud of sweet coffee deliciousness. And my favorite way to drink it? With booze, of course! Not in the coffee part…you pretty much have to leave that intact as is (though a sprinkle of cinnamon wouldn’t hurt). It’s a 1:1:1 ratio of instant coffee or espresso with sugar and hot water. Easy. I don’t recommend whipping it by hand though…try this instead.
But like I said, you should really add booze in the bottom. Most people use whatever their choice of milk is, plus ice. I say the milk on the bottom should be in a 1:1:1 ratio too:
- 1 part coconut milk
- 1 part Irish cream
- 1 part whipped vodka
It’s a match made in heaven, trust me! And with airport/quarantine rules in effect, who’s going to tell you that you can’t have boozy coffee drinks with breakfast?!
I mean, come on! Look at that luscious whip! Who could resist?
Dalgona Coffee
Ingredients
- 6 oz So Delicious Unsweetened Vanilla Coconut Milk (use your milk of choice)
- 1 1/2 tbsp instant coffee
- 1 1/2 tbsp light brown sugar (18 grams)
- 1 1/2 tbsp hot water (0.75 oz)
Instructions
Divide milk between 2 serving glasses with ice. Set aside.
Add instant coffee, sugar, and hot water to a tall container. Whip using a hand mixer or immersion blender with whisk attachment for 1-2 minutes until it reaches a thick and creamy consistency.
Spoon the whipped coffee on top of the milk in the 2 serving glasses. Serve with a straw – it's best to stir as you go!
Stir it up…
I made this! I used Califia Vanilla Almond Milk, Equate brand instant coffee, and brown sugar. I used an immersion stick blender to blend the hot water, coffee and sugar. I set a timer for 2 minutes. I didn’t get the mix as frothy, fluffy and pretty as your picture. It was still a little thin and liquid-y, but it did have a slight foam to it. I poured it over my milk and drank it with a straw. It was strong and slightly sweet almost like a Vietnamese coffee, but not as sweet. What a fun way to have a shot of caffeine!
Hi Tina! Did you use a whisk attachment on the immersion blender? I’m guessing the regular immersion blender with the chopping blade wouldn’t do as good of a job whipping air into the coffee, resulting in a less creamy coffee whip.