What Is Dalgona Coffee?
Dalgona coffee is a whipped, frothy iced coffee drink made with instant coffee, sugar, water, and milk. Dalgona coffee has two distinct layers made from whipped coffee cream sitting on top of iced milk. As a result, folks also call dalgona coffee by other names like “whipped coffee”, “frothy coffee”, or “fluffy coffee.”
What does dalgona coffee taste like?
If I had to describe dalgona’s coffee taste, it would be this: yes, it tastes kinda like a Starbucks Frappucino. In the best way possible. It’s less icy and milkshakey, somehow? Actually, maybe it’s more like those Starbucks iced cloud macchiatos—except the coffee is the cloud instead! It mostly tastes like milky iced coffee, but with a layer of foam that’s reminiscent of the frothy milk in espresso drinks like cappuccinos and lattes.
How do you drink dalgona coffee?
When I first shared my tutorial for dalgona coffee on my Instagram account, I received one snarky comment: “But how do you drink it?!”
The commenter argued that doing so would be a logistical nightmare. Specifically: drinking through a straw would only enable you to taste one layer at a time, whereas drinking without one would leave you with a nasty coffee foam mustache. I patiently explained that you stir the drink before drinking for best results. The commenter then clapped back—how was that any different from just drinking instant coffee the regular way?
But here’s the thing: recipes instruct you to make dalgona coffee by whipping together instant coffee, sugar, and hot water. You then keep whipping until it turns into a coffee-flavored whipped cream/marshmallowy meringue. Even when stirred with the iced milk, this coffee cream keeps its frothy, fluffy texture. It creates a drink that’s more similar to a Starbucks Frappucino than a drip coffee or instant coffee from a vending machine.
Why is dalgona coffee popular?
Dalgona coffee recently started trending in South Korea in February 2020. Folks started making dalgona coffee at home to replace their typical coffee shop routines. Along the way, many shared short video tutorials on TikTok and Instagram using the hashtags #dalgonacoffee and #달고나커피. These videos were a hit. In fact, one of the first dalgona coffee tutorials on YouTube now has over 4 million views.
The dalgona coffee trend arrived later in the United States at around mid-March. Ben Mims, the cooking columnist for the Los Angeles Times, described how the drink went viral in South Korea. I discovered the drink after a friend of mine, Edd from @theboywhobakes, shared Ben’s article on Instagram Stories. A few days later, dalgona coffee really took off in the States. Many popular websites like Vice and The Cut published their own recipes and similar articles a week later.
Why is it called “dalgona” coffee?
Dalgona coffee gets its name from dalgona, a spongy South Korean coffee candy. I actually got to try some when I was in South Korea this past December. It is similar to the type of honeycomb found in American Butterfinger or British Cadbury Crunchie candy bars. The candy has a bubbly texture and surface, appearing very similar to the pockmarked texture of dalgona coffee foam against the side of a glass.
Although I know this drink as “dalgona coffee”, I’ve seen many tutorials that call it by other names. The most common variations include names that describe the coffee’s appearance: “fluffy coffee”, “frothy coffee”, and “whipped coffee.”
Where is dalgona coffee from?
Okay, this question is the reason why it took me so long to publish the accompanying blog post to my dalgona coffee Instagram tutorial last week. Although it recently resurged in popularity in South Korea, it’s not actually from South Korea. But when I was researching the origins of dalgona coffee, and simply could NOT find a clear answer. But many of my Instagram followers from all around the world commented that they had something similar in their countries and cultures. Here’s a round-up of places that have a similar drink:
India and Pakistan
Both India and Pakistan has a “beaten coffee” recipe that’s very similar to dalgona coffee. Similar to dalgona coffee, recipes instruct you to beat instant coffee and hot water together to create the frothy coffee. The frothy coffee is then served with hot milk, a selection of spices, and salt. In India, this drink is also known as an “Indian style cappucino.”
Greece
Frappé coffee is a Greek iced coffee made from instant coffee, water, and sugar. Recipes instruct you to shake the ingredients together to create the frothy coffee cream, and serve it over crushed ice. While dalgona coffee recipes instruct you to whisk the ingredients together by hand or with a mixer, frappé coffee recipes instruct you to make it with a cocktail shaker. Very cool.
Macau
According to the Wikipedia article for dalgona coffee, a South Korean actor named Jung Il-Woo was primarily responsible for dalgona coffee’s popularity in South Korea. At the start of the year, Jung Il-Woo visited Macau. Later, in interviews, he described that while he had encounter a coffee beverage that reminded him of dalgona candy while in Macau.
Now tell me—did I miss any other places? Let me know in the comments and I can update the list accordingly!
Ingredients to Make Dalgona Coffee
Now that I’ve convinced you to make dalgona coffee, here is the shopping list to make this dalgona coffee recipe:
Dalgona Coffee Recipe Shopping List
- instant coffee
- sugar (granulated is preferred, but brown and coconut sugar will work)
- ice
- cow or alternative plant-based milk
And let’s talk about these key ingredients and their substitutions:
Instant Coffee
You need 2 Tablespoons instant coffee to make dalgona coffee. Yes, instant coffee is key to this dalgona coffee recipe. Don’t be a coffee snob!
Can I use ground coffee from coffee beans or a pre-ground coffee bag?
No! It won’t work if you use fancy ground coffee, no matter how finely you grind it.
Contrary to popular belief, instant coffee and ground coffee are different things! Ground coffee is made by grinding coffee beans into a coarse or fine powder. You can easily make ground coffee at home with a coffee grinder.
Instant coffee, on the other hand, is made from whole coffee beans that are roasted, ground, and brewed. The water is then removed from the brewed coffee either by flash-heat drying or freeze-drying, leaving behind dehydrated crystals. You then add water back to these crystals to make a cup of coffee.So while ground coffee literally looks like ground up coffee, instant coffee looks more like Demerara or raw sugar crystals. Most folks are unable to make instant coffee crystals at home (since you’d need a freeze-dried machine to do so).
So why does this recipe only work with instant coffee?
I’ve also been researching why the recipe only works with instant coffee. The best explanation I found was in this Reddit thread. A biochemist explained that the frothiness can be attributed to emulsifiers (specifically, soy lecithin) added to the coffee dehydration process.
Between you and me, I have no idea if this is legit. But I’m inclined to think that it’s true. Why? Several years ago, when I was trying to reverse-engineer a recipe for chewy cocoa brownies for my book, I read the ingredients of many different box mix brownies. No matter how much I replicated their ingredients, I could never get the consistency of my batter to be the same as that of a box mix. I was missing the key ingredient: soy lecithin, the emulsifier the biochemist credits.
Can I use the coffee in a K-Cup or a coffee pod?
No, sorry. The coffee inside K-Cups or coffee is equivalent to ground coffee. It won’t work for the same reasons I described above.
Can I use instant espresso instead of instant coffee?
Yes! My friend Edd used instant espresso for his dalgona coffee variation and it worked like a charm. However, I think that instant espresso tends to be stronger than instant coffee—you may want to halve the recipe to reduce the drink’s overall intensity.
Can I use this technique with other ingredients like matcha (green tea powder) or instant tea?
No—take it from my experience. I’ve also tried to make that signature foam with other ingredients like matcha powder and instant Thai tea powder. Neither worked. Again, the foaming comes specifically from the way instant coffee is processed—see the section above for more information.
What’s the best instant coffee to use for dalgona coffee?
Gah, I honestly don’t know. I live in Portland, Oregon, and as a result, I’m a low key coffee snob. It’s pretty embarrassing. I’m the kind of coffee drinker who only makes coffee at home with a French press, whose favorite local roaster is Heart because “I like the Scandinavian style of light roasting better”, and the pretentious jerk who drags you to places like Felt Coffee in Seoul and Arabica Coffee in Kyoto. I never thought I would fall in love with a coffee drink made out of instant coffee, lol.
So, when standing in the instant coffee aisle of the supermarket, I panicked and just bought the cheapest container of instant coffee I could find. It was Folgers Instant Coffee. It works well in this recipe. Is it the best? I have no idea. This article is probably better in helping you figure it out.
That being said, a few of you guys reported that you made this recipe with Starbucks instant coffee. Many of you didn’t like it. But that’s not dalgona coffee’s fault, I promise! Starbucks instant coffee is traditionally more bitter than other instant coffee. I suggest going with another brand.
Sugar
You need 2 Tablespoons sugar to make dalgona coffee.
The sugar in the recipe helps stabilize the foam and whip it up to its utmost fluffiest state. But watch out—you use the exact same amount of sugar as you do instant coffee. If you are a black coffee drinker or like plain coffee drinks like cappucinos and Americanos, it’s likely you’ll find dalgona coffee too sweet.
Do I have to use sugar for dalgona coffee?
TECHNICALLY you can skip the sugar, but I don’t recommend it. While the coffee cream DOES whip up, it doesn’t get as light, fluffy, and stable as the coffee cream you see in my pictures. Because in addition to flavor, the sugar is definitely there to help whip the coffee up into a foamy, meringue-like structure. Without the sugar, yours will never look as fluffy and airy as mine. If you insist on reducing the sugar, I wouldn’t reduce it past 1 tablespoon.
You can also substitute the sugar with other types of sugar. Although dalgona coffee is traditionally made with white granulated sugar, I’ve successfully made it with brown sugar (however: it never got as airy and creamy as it did when I made it white sugar). Other Instagram followers of mine have also reported successes with coconut sugar and artificial sweeteners like stevia and xylitol granules. See more information below.
Can I use brown sugar or coconut sugar instead of white sugar for dalgona coffee?
Yes! You can use either light or dark brown sugar for dalgona coffee, along with coconut sugar. I’ve done it before and it’s plenty tasty—however, note that the coffee doesn’t whip up quite as well as it does with white sugar. That’s because both brown sugar and coconut sugar are “heavier” than white sugar and contain more moisture. You can see a visual representation of this over on my friend Cassy’s blog, where she experimented making dalgona recipe with various white sugar substitutes.
Can I use a non-refined sugar alternative like stevia or xylitol for dalgona coffee?
Yes, technically, you can. However, your dalgona coffee won’t whip up as well as mine. You can see a visual representation of this over on my friend Cassy’s blog, where she experimented making dalgona recipe with various white sugar substitutes.
Hot Water
You need 2 Tablespoons hot water to make dalgona coffee.
This dalgona coffee recipe works best if the water is hot, hot, HOT and fresh from being recently boiled. The hot water will help dissolve both the instant coffee and sugar instantly, leading to a frothier, fluffier dalgona coffee.
Milk
You need 1 cup cow’s or alternative plant-based milk to make dalgona coffee.
The LA Times dalgona coffee recipe instructs you to scoop the dalgona coffee cream over a glass of 1 cup of milk and iced cubes. This is where you have flexibility in the recipe. For folks who want a stronger cup of coffee, use less milk (however, because of dalgona coffee’s intensity, I wouldn’t recommend anything less than ½ cup. For those who want to keep things light and sweet, use as much milk as you need.
Can I use non-dairy milk?
Yes! You can use non-dairy alternatives for dalgona coffee. I personally like the coffee cream best when it’s paired with cow’s milk, oat milk, and nut milk.
Can I use hot milk?
Yes! Like I said before, in India, they serve a variation of this drink but with hot coffee. It is called an Indian cappuccino.
How to Make Dalgona Coffee
It is super easy to make dalgona coffee. All you need to do is:
- Combine the instant coffee, sugar, and hot water. (Prep Time: 1 minute)
If you’re using a stand mixer to whisk the ingredients together, combine them in the stand mixer bowl. This recipe works best if you combine the dry ingredients (the instant coffee and sugar) first, then add the water and immediately proceed to the next step. - Whisk, whisk, whisk until the coffee is light and fluffy! (Work Time: 3 minutes)
If you’re using a stand or electric mixer, it’s likely that the ingredients will whip up into a cream in less time, about 1 to 2 minutes. If you’re using your own man power and whisking by hand (which, I see you and respect you), it’ll likely take longer, about 3 to 5 minutes. In either case, the longer and more vigorously you whisk the mixture, the fluffier and airier it will be. - Use a rubber spatula or cookie dough scoop to spoon the coffee cream into a glass of iced milk.
Because I am extra, I usually also garnish mine with a sprinkling of cocoa powder (which is what I did in my Instagram Story tutorial for this recipe). Serve with a straw, and stir, stir, stir to enjoy!
Recipe Troubleshooting and FAQ
FAQ: Tools to Make Dalgona Coffee
What tools do I need to make dalgona coffee?
Technically, you can get away with just using a whisk and your arms to make dalgona coffee cream. But oh boy, get ready for a workout! By hand, you’ll be whipping for at least 2 to 3 minutes. More if you want your coffee to look as fluffy as mine. And yes, in my Instagram Story tutorial, I whipped mine by hand—but don’t compare. I literally do this for a living. Not to mention do a HIIT workout five days a week, and rock climb on the other two. I have weirdly strong arms and good cardiovascular endurance.
So, TL/DR, you don’t need to be a hero. You can use the following tools instead and make your life much, much easier:
- A stand mixer fitted with an electric whisk
- A handheld electric mixer (this is the one I use, and I love it so much that The New York Times even asked me to review it lol)
- An electric milk frother
Caveat about that last one: while you can make a perfectly fluffy Dalgona coffee cream with an electric milk frother, it takes twice as long to whip it up than if you were to use a stand mixer or handheld one. Just be warned!
For more specific recommendations, check out this interview I did for CNN on how to make dalgona coffee!
FAQ: Dalgona Coffee Recipe Results
Why didn’t the dalgona coffee recipe work?
First, check your coffee. This recipe does NOT work with ground coffee. It only works with instant.
Now, let’s talk water. Remember: hot water helps dissolve both the instant coffee and the sugar more quickly, helping it whip up into its foamy state. The hotter the water, the better. You want the water to be freshly boiled.
Finally, how long and how much did you whisk for? If you didn’t whisk for long enough, keep going—the mixture will eventually thicken. If it has thickened but doesn’t look as fluffy as mine, it’s likely that you either haven’t done it for long enough or haven’t been doing it vigorously enough. The more you whip and the faster you do it from the get go, the fluffier the coffee will be.
Why does your dalgona coffee look fluffier than mine?
Did you use a different sugar? Like I said above, this recipe works best with white sugar—although you’ll still get decent results with brown sugar, coconut sugar, and some sugar alternatives, they don’t whip up as airy and fluffy as white sugar.
Beyond that, I’m a freaking maniac, baby. The more you whip and the faster you do it after combining all the ingredients together, the fluffier your dalgona coffee will be. This is why it’s handy to use an electric mixer. Immediately after combining the ingredients, turn on your mixer and whisk, whisk, WHISK at a medium-high speed. The only downside to doing this is that the ingredients have a tendency to splatter from the bowl—you can use one of those fancy bowl covers (they have them for both stand mixers and handheld mixers), or just throw a towel around the top of the bowl to catch splatters.
Best Recipe Tips
Best Serving Tip
- The recipe below is adapted from the LA Times recipe and makes just one dalgona coffee. All in all, it’s about the size of one grande drink at Starbucks. If that’s too much for you to handle, no worries! Halve the recipe into two servings by splitting the milk into two glasses and dividing the dalgona coffee cream in between them. Alternatively, you can also just halve the quantities of the recipe below and make just one serving of dalgona coffee. However, I wouldn’t recommend splitting it further than that—small quantities of ingredients don’t whip up as well.
Best Storing Tip
- Dalgona coffee keeps for a surprisingly long time. If you don’t want to use the coffee cream right away, simply scoop the cream into an airtight container like a tupperware or jar. Refrigerate for up to 3 days. That being said, storing it away works best if you’ve whipped it into oblivion. Whip it to the point where it has the consistency of whipped cream; a whisk quickly dipped into the center of the foam and turned upside down should hold peaks. However, after 3 days or so, it loses its fluffy texture and starts to turn back into liquid coffee.
Video Tutorial for Dalgona Coffee Recipe
Use the video player below to watch my Instagram Story tutorial on how to make this dalgona coffee recipe! Clicking the left and right of the frame will allow you to skip through the different recipe steps. You can also hit the “pause” or “enlarge” buttons on the upper right hand side of the frame to pause or enlarge the frames accordingly.
Alternatively, head to my Instagram profile to watch these Stories on mobile! The circles underneath my bio indicate saved Instagram Story highlights depicting various recipes. Clicking on one of the circles will play the videos you see above. You may need to scroll right to find this dalgona coffee recipe.
More Coffee Recipes
- Bubble Iced Coffee
- Iced Pistachio Latte Recipe
- Overnight Cinnamon Iced Coffee and Cream
- Overnight New Orleans Style Iced Coffee
Get the Recipe: Creamy & Light Dalgona Coffee Recipe
Ingredients
For the Dalgona Coffee
- 2 Tablespoons instant coffee granules
- 2 Tablespoons granulated sugar
- 2 Tablespoons hot (freshly boiled) water
- ½ cup ice
- 1 cup (8 ounces or 227 grams) cow or plant-based milk of your choice
- cocoa powder, for garnish (optional)
Instructions
For the Dalgona Coffee
- First, make the dalgona coffee cream. In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl if using a whisk, handheld electric mixer, or milk frother), combine the coffee and sugar. Add the hot water and immediately whisk on medium-high speed until light, airy, and doubled in volume, 2 to 4 minutes.
- Serve immediately. Pour the milk over the ice in a tall glass. Use a rubber spatula or cookie dough scoop to scrape the dalgona coffee cream over the milk. Garnish with a dusting of cocoa powder. Serve immediately with a straw.
Notes
- The recipe below is adapted from the LA Times recipe and makes just one dalgona coffee. All in all, it’s about the size of one grande drink at Starbucks. If that’s too much for you to handle, no worries! Halve the recipe into two servings by splitting the milk into two glasses and dividing the dalgona coffee cream in between them. Alternatively, you can also just halve the quantities of the recipe below and make just one serving of dalgona coffee. However, I wouldn’t recommend splitting it further than that—small quantities of ingredients don’t whip up as well.
- Dalgona coffee keeps for a surprisingly long time. If you don’t want to use the coffee cream right away, simply scoop the cream into an airtight container like a tupperware or jar. Refrigerate for up to 3 days. That being said, storing it away works best if you’ve whipped it into oblivion. Whip it to the point where it has the consistency of whipped cream; a whisk quickly dipped into the center of the foam and turned upside down should hold peaks. However, after 3 days or so, it loses its fluffy texture and starts to turn back into liquid coffee.
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Hey Michelle! After seeing your original instagram post on this coffee, I’ve literally made it every, single, day for the past 4 days. It’s so good!! And such a treat esp on stressful days (which is…every day?). I found the 2 tbsp of coffee + 2 tbsp sugar(replacement) to be WAY too strong for 1 person’s serving even after stirring it in the milk (and I was divvying it up between 2 glasses for me and my husband!), so I retweaked the ratios to 1 tbsp instant coffee + 2 tsp monk fruit sweetener + 1 tbsp hot water, and it whipped up perfectly 🙂 I usually drink my coffee with just milk sans sweetener and the concoction is still just a tad too sweet for me, so I think I might try 1 tbsp instant coffee + 1 tsp sweentener + 1 tbsp hot water today and see if that amt of sugar still stabilizes the foam.
All this to say – thanks so much for sharing the recipe with us!!
Woohoo! Thanks for sharing! Very good to know that monkfruit works in place of sugar! xo
Just wanted to follow up – turns out the ratio of 3 tsp coffee : 1 tsp sugar/sugar replacement : 3 tsp hot water still made very stabilized foam, so perfect for those who don’t want the coffee to be super sweet!
Ahhhhh, this coffee looks TOO good, Michelle. WHYYY don’t I have an electric whisk?! If I’d have known how long quarantine was going to last I’d have bought one the day before it began!! Anyways, I can’t wait to make this one day. Hope you’re taking care! xoxo
Get a workout using a regular whisk. I like this with warm milk instead of iced too…
i held out from making this for weeks, because i’d gotten so inundated with people (friends, bloggers, everyone lol) making it. and then i got over myself, tried it, and it was so much easier and tastier than i thought it would be! definitely tasty when i miss going out for fancy overpriced coffees (:
So easy and surprisingly fast! I used espresso powder and almond milk. My fiancé loved it. Thanks as always for all of the detailed instructions, background and info!
Hey, Michelle! I must say I tried the recipe and it actually came out outstandingly lip smacking. My mama who is a big time food critic whenever I am cooking or baking something in the kitchen and a so-called perfectionist, even loved the recipe and gave a thumbs up and told me that she and my brother had tried preparing it say two months whilst I was on work tour in my absence and it was a disaster. But in any case, I would love to hopefully prepare it again. Thanks a million, Darl!
One thing I’d like to add over here since as per our desired sweet tongue, I tried adding 2 tbsps of powdered sugar for the recipe yielding 3-4 people’s servings and blending the same in the ice cold milk to give it a bit creamy texture whilst pouring it in the tall glass to eventually give it a very nice and attractive look in the end after scooping the frothy mix. It didn’t feel too sweet or bitter or even a bland milk flavour but blended well with the taste buds. We INDIANS love but more sugar than the westerners. Try this tip and you might love it! Thanks once more. God bless. I wish I could share the attractive photos I had clicked from my phone of it being a professional food photographer!!!!😝😉
Can you use brown sugar?
Yep! Check out the ingredients section in the blog post above where I talk about the different types of sugar you can use in this recipe! Do a search for “Can I use brown sugar or coconut sugar instead of white sugar for dalgona coffee?”
I finally tried this the other day and have been drinking it daily. So yummy! I made a bigger batch and put it in the freezer. It has held up fine that way and still stays creamy/frothy when stirred into my milk.
Milk frother works AMAZINGLY! Very fast and less mess than using other ways to whip it.
I’m excited to try this! Just waiting on my ice cubes to freeze; I LOVE cold drinks period, but this fluffy coffee looks like it’s in a category of its own! I wonder what would happen if I substituted the boiling hot water w/ hot milk? Do you think it would still froth up?
Hmmm, I think it would given how frothy milk gets with a milk foamer! But I also can’t guarantee it since I haven’t tried it myself? On the other hand… the milk might weigh it down and it won’t get as fluffy. But I’m optimistic that it’ll work!
Lots of great tips! I’m going to try it with brown sugar now.
I use a non-glass cup (a tall plastic cup I got with my stick blender) and an electric mixer to whip up my coffee. No splatter, and the tall shape helps. I mix half of the coffee with milk, and spoon the rest on top so I still get some of that fluffy texture.
Hi Michelle,
I’m about to try this recipe.
I wanted fill in a little history about Greece. When I lived in Greece almost 50 years ago, coffee (kafé) was Greek coffee (many call it Turkish coffee) and Nescafé. You could only buy Nescafé brand of instant coffee.
The ice coffee you described was called a Nescafé frappé.
To make hot instant coffee you put the coffee in the cup, equal sugar and a small amount of hot water, just enough to make a paste. Then you whip the paste with your spoon until it gets light and fluffy. Slowly add the rest of the hot water as you stir. The coffee has a frothy top.
Everyone would go out to these coffee shop/pastry shops to socialize. When the coffee came to the table, it was always one of the women who made it.
So interesting!!! Thank you for sharing! xo
The recipe is wonderfully specific, and I loved all of the info. Even better than the recipe? The recommendation for Heart Roasters. Oh my goodness. I’ve ordered their coffee twice now. It’s so good!
As I was growing up, in Portugal my mother always made “Café Batido Instantâneo ”. My Brazilian friend has the same experience. I feel that others are trying to appropriate what is typically Portuguese. It was the Portuguese that brought the 4 pm Tea Time to UK, and they brought the chili pepper to India to gave rise to the Curry. But who knows, maybe the Portuguese got it from somewhere else, but I’m already in my 50’s so it would have been a long time ago.
https://www.tudogostoso.com.br/receita/49125-cafe-instantaneo.html
Simple & surprisingly fast! I’m excited to try this with nescafe gold espresso powder. Thank you for all the detailed instructions. I truly appreciate your work!
Simple & straightforward Recipe! I definitely try this recipe at home. The process you used looks quicker. Thank you for sharing the amazing recipe of the famous Dalgona coffee.
2 tbl coffee gave me jitters. Cut it to 1 tsp of each and still worked and tasted fine. I use an electric hand mixer in a plastic glass then add milk. No you don’t get the visual but it tastes the same. Plus less cleanup🙂
This was so easy and didn’t take too much time at all. I loved the creamy texture of the coffee. Thank you for sharing this!
So easy and surprisingly fast! I used espresso powder and almond milk. My fiancé loved it. Thanks as always for all of the detailed instructions, background, and info!
Thanks for sharing
This was a really great recipe and very easy to do. Definitely recommend. But I have tried it with green tea and it does work you just use egg whites as well to get the fluffy texture. As well as this we don’t really need to hear about your work outs and rock climbing. It’s irrelevant detail and more to read.
Tried it. Loved it!
I’ve tried this with artificial sweeteners of all varieties – Splenda, coconut sugar, etc. You can get a delightful foam but nothing like what the sugar gets you, unfortunately. There are some people in YouTube making Matcha and other versions but they are cheating and making flavored whipped creams. It really is its own unique thing, but too much sugar and caffeine for me!
Have you ever read your blog on an Android? It’s a pretty frustrating experience because the ads make the text jump around and every few seconds as I type this ads start encroaching.
History of Dalgona Coffee
“Creation and naming
The drink is credited to one Leong Kam Hon, a former Macanese shipwright who started his ‘Wai Ting Coffee’ (or later ‘Hon Kee’, 漢記) shop in Coloane after a freak accident to his left arm left him incapacitated from continuing work. Leong recalls concocting the drink as requested by a tourist couple in 1997. The drink did not yield much interest to him until 2004 when he took on the idea to serve it as a specialty to Chow Yun-fat and his entourage who visited the Hon Kee café that year. Chow’s praise for the drink gathered the first wave of international attention when new visitors came in to ask for ‘Chow Yun-fat coffee’.[8][1] The maker himself dubs the drink made in his menu as 手打咖啡 or “hand beaten coffee”.
The name “dalgona coffee” is credited to the South Korean actor Jung Il-woo, who ordered this drink at the same eatery in January 2020 during his appearance on KBS2 show called Stars’ Top Recipe at Fun-Staurant (신상출시 편스토랑). He likened the taste to that of dalgona, a type of Korean honeycomb toffee.[9][10][11]
Spread from Korea
From that TV programme, the drink became well known among Koreans”
https://en.wikipedia.org/wiki/Dalgona_coffee
As a good coffee lover, I am excited about this recipe. It surpassed the creamy cappuccino I always had! Thanks.
https://123receitas.com.br/lanche/cappuccino-cremoso/
Hi I started making Delgona coffee during Covet also however I like my coffee hot and no milk. So I whip up my dell gonna coffee and I just glop it on top of my hot coffee and it still looks pretty for a while so it’s a great picture.