I know I come with this recipe when everyone has tried it, and forgot about it already. However, if by some coincidence you you’ve never tried dalgona coffee, I invite you to try this recipe. Dalgona coffee is also known as whipped coffee and it comes from South Korea. It has become viral all over the world when quarantine has started, and all the coffee shops were closed. I think now we can say, that’s a signature coffee drink of 2020.
I’ve seen the recipe many times, but I never buy instant coffee, eventually when the weather became quite warm I decided to give it a try. I’ve made it several times already and I quite enjoy it. Even though I never sugar my coffee. The sweetness is not very dominating and you can always use more or a bit less xylitol (or other granulated sweetener). Without sugar or its replacement coffee won’t become fluffy – the sugar makes the coffee froths when you mix it.
You only need 4 ingredients to make it, although if you wish you can upgrade it adding vanilla flavour to the milk or sprinkle the top with some cacao powder. But definitely it’s the easiest way of making frappucino style homemade cold coffee drink.
Original recipe requires whipping the coffee until it’s very fluffy and light like a cloud. But I’ve noticed that if you make it this way it’s much harder to mix it with the milk when you put it to the cup. It looks more impressive and pretty though. That’s why I usually whip my coffee until it’s quite creamy and frothy but not too much. So it’s easier to mix it with milk. You can see on the photos, that my froth is not very impressive. Although I like like it this way much more.
You can use any kind of milk you like: almond, coconut, hazelnut, cashew if you want to make it vegan/keto/grain free. If you don’t mind, oat milk, rice milk or traditional cows milk will be fine as well.
dalgona coffee (keto/vegan)
INGREDIENTS (for one portion):
- 2 tsp instant coffee
- 1-2 tsp xylitol
- 2 tsp room temperature water
- 200 ml cold non-dairy milk (my milk of choice: unsweetened almond milk)
Put 2 teaspoons of instant coffee, 1-2 teaspoons of xylitol and 2 teaspoons of room temperature water to s cup or small bowl. I always take a cup – it’s easy to hold when I whip the coffee.
Take a teaspoon and making a circular motions with your wrist rub the mixture against the sides of the cup to grind all the xylitol granules. It’s not going to take a long to froth the coffee. If you have you can use some kind of mixing/frothing utensil, although I thing it’s easy enough not to bother with extra tools. After 3 minutes of whipping you’ll see that coffee gets lighten in colour and fluffy. You should get light brown creamy fluffy cloud of coffee.
Take a glass and pour some milk leaving a space for your coffee. If you like, add couple of ice cubes. I don’t like as cold coffee, milk from the fridge is perfect for me. Using a teaspoon put all the coffee froth on top of the milk. And your dalgona coffee is ready!
More fluffy you make the coffee, more difficult will be to mix it with milk. So usually I whip it until it’s creamy and light, so it’s easier to stir it into the milk.