Whipped Dalgona Coffee over Cold Milk
Inspired by techniques from Serious Eats and NYT Cooking.
Instant coffee, sugar and hot water are whisked into a stiff, glossy foam and spooned over glasses of iced whole milk.
Always check the labels of the products you use.
Method
- 1
Whip. Put the instant coffee, sugar and hot water in the bowl. Whisk vigorously by hand for 6-8 minutes, or 2-3 minutes with the mixer, until thick, glossy, pale caramel and holding soft peaks.
- 2
Fill the glasses. Put a few ice cubes in each glass and pour in 240 ml cold milk.
- 3
Top. Spoon a quarter of the whipped coffee onto each glass, swirling it into a mound.
- 4
Serve. Serve straight away with a spoon, and stir the coffee into the milk before drinking.
Storage
The whipped coffee keeps covered in the fridge for up to 1 day; assemble just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium bowl
- balloon whisk or electric hand mixer
- 4 glasses (about 350 ml)
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 192 kcal |
| Protein | 8.2 g |
| Carbohydrate | 22 g |
| of which sugars | 20 g |
| of which free sugars | 7.5 g |
| Fat | 8.1 g |
| of which saturates | 4.6 g |
| Fibre | 0 g |
| Salt | 0.27 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
