Cook and Scale
Dalgona Whipped Coffee
2 servings · 10 min total
Instant coffee, sugar and hot water beaten to a stiff caramel meringue and spooned over iced milk — a bittersweet foam you stir down into a marbled iced coffee.
Ingredients
- 4 tbsp instant coffee
- 4 tbsp white sugar
- 4 tbsp water, just boiled
- 4 dl milk, well chilled
- 8 ice cube
- 1 tsp cocoa powder, for dusting
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
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.
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.