Dalgona Whipped Coffee

Method

1. 1
   • instant coffee 4 tbsp
   • white sugar 4 tbsp
   • water 4 tbsp
   • cocoa powder 1 tsp

   Mix the coffee base — Spoon the instant coffee and the sugar into a deep bowl — equal volumes of each is the entire formula — and pour the just-boiled water straight over them. Use granules or powder, never ground coffee: only instant will whip.

2. 2

   Whip to pale toffee — Whisk hard and without stopping: an electric beater on high takes 3-4 minutes, a balloon whisk by hand closer to 10. The liquid goes from dark syrup to milky caramel to pale toffee, thickening until the whisk leaves standing ridges.

3. 3
   • milk 4 dl

   Stop at stiff peaks — Stop as soon as a spoonful holds its shape and a lifted peak stands without folding over. Whipped past that point the foam turns grainy and dissolves straight into the milk instead of sitting on it.

4. 4
   • milk 4 dl
   • ice cube 8

   Fill the glasses with milk — Fill two tall glasses with the ice cubes and pour in the chilled milk, stopping 3 cm below the rim to leave room for the cap.

5. 5
   • milk 4 dl
   • cocoa powder 1 tsp

   Cap, dust and serve — Spoon the foam over in a thick domed cap, dust it with the cocoa powder and serve at once with a long spoon. Stir it down through the milk before drinking — taken neat off the top, that first mouthful is pure bitterness.