You’ve seen it.
You’ve probably even tried it.
But here is my version of the infamous whipped coffee.
What sets my recipe apart from the others is that it’s sweeter and can be used to top hot coffee as well. Without overpowering it of course.
When I first tried the original recipe – I almost gagged. I just couldn’t do it. And this is coming from someone who drinks black coffee before bed. It was just too strong for me. SO naturally I tried it several more times until I realized I personally needed more sugar. So here it goes.
INGREDIENTS:
6 tablespoons of sugar
4 tablespoons of instant coffee
5 tablespoons of boiling hot water*
*hot water helps dissolve the sugar and coffee so you don’t have any lumps
DIRECTIONS:
Add the coffee and hot water to your kitchen-aid mixer first. Let it dissolve. You want the coffee to melt before you add the sugar so you are not left with pieces of instant coffee throughout your dalgona aka whipped coffee.
If you are using a handheld mixer, add the ingredients to a medium bowl first.
Now add the sugar.
Start mixing on medium for a good 4-5 minutes or until the color turns pale brown.
It will fluff up and look like coffee colored whipped cream.
Top your regular cup of coffee or in the traditional manner, fill a glass with ice, milk and top it with this delicious goodness.
Mix and enjoy.
[if you end up with extras, transfer to a container and reintegrate for the next day]
Let me know if you try it and what you think?
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