dalgona coffee

Dalgona Coffee.JPG

Dalgona coffee. It’s all over the internet and on social media.  It’s a very simple recipe: a glass of milk over ice with a dollop of “magic whipped coffee” spooned on top. This magic whipped coffee is miraculous itself, containing no milk and no eggs, just coffee crystals, sugar, and iced water. 

Dalgona Coffee
Yield: 4-6 servings

milk
ice cubes
Magic Whipped Coffee (recipe follows)

Fill a glass with ice cubes and pour over milk, filling the glass two-thirds full. Spoon whipped coffee on top. Serve at once with a spoon and a straw. Make another glass. This recipe for Magic Whipped Coffee makes enough for 4-6 servings.

Magic Whipped Coffee (@emmymadeinjapan)
1/3 cup/20g instant coffee freeze dried crystals
1 cup/200g granulated sugar (I used superfine sugar)
160 ml iced water

Fill a glass measuring cup with ice and fill with water to 160 ml mark. In a stand mixer fitted with the whisk attachment, add the coffee crystals, the sugar, and the iced water. Mix together with a spatula. Turn on the machine to high speed and whip until the mixture begins to thicken and lighten in color. Stop periodically to scrape the bottom and sides of the bowl, and continue beating until stiff peaks form, 3-6 minutes.

Magic Whipped Coffee.JPG
It’s a little grainy. Needs to be mixed some more to blend in the ingredients!

café mocha mix

DSC05077I tried Alton Brown’s Hot Cocoa Mix recipe and liked it very much. I added a teaspoon of coffee to a cup I was drinking and liked that very much too. So, I made another batch and added powdered espresso coffee to the mix. The result has a smooth coffee-chocolate flavor. Recipes for mixes like these always say to add hot water to the powdered mix, never the other way around. Why is that? If the water is very hot, won’t the mix dissolve regardless?

Café Mocha Mix (adapted from Alton Brown’s Hot Cocoa Mix, Food Network)

Ingredients

1 1/2 – 2 cups powdered sugar (it tends to be sweeter at full strength)
1 cup cocoa powder (Dutch-process preferred)
2 1/2 cups powdered milk (low fat is recommended)
1/4 – 1/2 cup powdered espresso coffee
1 teaspoon salt
2 teaspoons cornstarch
1/4 teaspoon cayenne pepper, more or less to taste
Hot water

Directions

Sift the powdered sugar. Combine all ingredients in a mixing bowl and incorporate evenly. If it is lumpy, process in two batches in a food processor until smooth.

In a small pot or in a microwavable heat-proof cup, heat 1 cup of water.

Fill a mug one quarter to one third full with the mixture and pour in the hot water. Stir to combine. This can also be made with warm milk.

Seal the mix that remains in an airtight container as it keeps indefinitely in the pantry. In Bangkok where it is hot and humid, it is best to freeze the remaining mix in plastic one-quart bags or refrigerate it in a glass jar with a rubber sealing ring.