How to make Dalgona coffee and is it worth the effort
Say hello to our phenti hui coffee’s foreign cousin
With no #travelgoals to ‘gram, we’ve imported a new trend and splashed it across our feed. You’ve probably come across the avalanche of frothy Dalgona coffee posts while scrolling through Instagram for the 245th time since noon.
Just like the Brooklyn hipsters who took mama’s trusty haldi-doodh and gave it an organic artisanal hand-ground Turmeric Latte makeover, the latest ghar ke nuske staple to get an international glow-up is our phenti hui coffee’s foreign cousin.
Soothing our socially-distanced souls with a caffeine-filled dreamscape and the promise of soon being able to stand in line with other humans at your local CCD.
But you might be wondering, what’s so great about Dalgona coffee? Does this chilled glass of milk topped with a coffee toupée live up to the hype?
Turns out it’s not that difficult to make. If you’re sans electric mixer, prepare to beat the mixture till your arm falls off.
Perhaps perfecting this new Dalgona coffee trend can be your new hobby for the Coronavirus quarantine. It could be your way of having your calories and burning them too.
What you need
2 tbsp instant coffee powder
2 tbsp caster sugar
2 tbsp boiling Water
1/2 glass of milk
3-4 ice cubes
What to do
– Set about half a cup of water on the stove to boil (you can scoop out two tablespoons of water from there)
– In a cup or a bowl, place the coffee powder, sugar and hot water and start beating. You can use a stand mixer, a milk frother or even a spoon (arranged in ascending order for time taken).
– While the mix is beating, pile the ice cubes in a nice long glass and top it with milk.
– Once the coffee mix resembles a thick meringue-like consistency and holds its shape – use a spoon to place the whipped coffee goodness on top of the milk like a hat made out of clouds.
– Do not stir. Be patient, pick a side of the glass and sip. The cold milk suddenly rushes through the coffee cloud and balances the whole thing out.