THERE’S a new kind of coffee drink that’s been appearing all over social feeds lately. Called Dalgona coffee, the beverage involves milk topped with a foam made with coffee, sugar and water. So how do you make the perfect Dalgona coffee?
While some pour the liquid over the milk, Capsicum Culinary Studio’s chef Eoin Shiell prefers to spoon his version over a mug of black coffee, resulting in a “dairy-free” cafe latte or cappuccino. Dalgona coffee has origins from India, Pakistan, and Macau, where it is also known as whipped coffee or beaten coffee. Its surge in popularity started when it appeared on a Korean TV show earlier this year in which a local actor travelled to Macau, tried the drink, and gave it the name “Dalgona” for its resemblance to a traditional Korean candy of the same name.
It has since caught the eye of social media users around the globe and, with almost everybody at home under lockdown, it’s gone viral these past few weeks. The best part is that it’s easy to whip up in your own kitchen and it only involves three basic ingredients. To make it, simply mix together, in a bowl, equal parts of hot water, sugar, and instant coffee powder – about three tablespoons of each should do for two servings. Using a whisk, whip all three ingredients together it until the mixture turns thick and frothy and caramel coloured. It may take some time, but just keep at it.
Once it has the consistency of a thick cream, spoon over a mug of black coffee (Shiell-style) or you can also spoon over a glass of milk (add ice cubes if desired) and mix the layers together for a creamy drink with a slight thickness and frothiness of a delicious milkshake. Shiell adds that the mixture can also be put into a piping bag and put it in the fridge for use as an element for a coffee flavoured dessert treat or it can be piped onto a baking tray and baked like a meringue.
To watch chef Shiell make his version of Dalgona Coffee, click here.
PHOTO CREDIT: OANA CRISTINA
