Korean
Dalgona Coffee
Iced milk capped with a glossy whipped coffee cloud made from equal measures of instant coffee, sugar, and hot water, then stirred before drinking.
2 servings · 10 minutes prep
Ingredients
Whipped Coffee
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons just-boiled water
Milk Base
- 2 cups cold whole milk
- 1 cup ice
Directions
Whip the Coffee
- Combine the instant coffee, granulated sugar, and just-boiled water in a small narrow mixing bowl. Beat on medium-high for 3 to 5 minutes, scraping once, until pale, glossy, and thick enough to hold a bent peak.
Build the Glasses
- Divide the ice and cold milk between two tall glasses, leaving at least 1 inch of headroom. Spoon half the whipped coffee over each glass without pressing out the air.
Stir and Drink
- Serve at once with long spoons. Stir each glass thoroughly until no concentrated streaks remain before drinking; the properly mixed beverage should taste creamy, sweet, and distinctly coffee-forward rather than bitter on top.
