Dalgona coffee is a beverage made by whipping equal proportions of instant coffee, sugar and hot water until it becomes creamy and then adding it to cold or hot milk. It is not possible to make Dalgona coffee using ground coffee beans; instant coffee creates the dense and foamy topping and the reason for this has much to do with the drying process of the coffee.
If you want to make it a true Dalgona Coffee then top with Dalgona (달고나) or ppopgi (뽑기), which is similar to what I would call honeycomb.
The origin of this variation is Korean, however the drink is like an upside down phenti hui coffee (Indian “beaten coffee”). You’ll find that this is also served widely in Greece and Cyprus as a Frappe. Although be mindful that some may use the traditional Frappe recipe originated which is made in a shaker with ice.
Below is a recipe for you to try making it for yourself however I you can amend the sugar. You can do this which would make the coffee concentration more bitter and may take slightly longer to whip. As a general rule, you use equal parts of sugar, water and instant coffee. As I mentioned, it unfortunately doesn’t work with ground coffee so don’t go using the Nespresso for this one.
Be sure to tag me if you try this out for yourself!
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