HOW TO MAKE DALGONA COFFEE So you’ll only need three ingredients: Instant coffee (I like this one) Sugar Water That’s it! And it does have to be instant coffee. I’ve read in some versions that really strong drip coffee could work, but it’s more prone to flopping and involves extra steps so I like to go with the instant coffee. Caffeinated or decaffeinated – both work. As for sugar, I’ve used cane sugar and coconut sugar and both worked fine so I’m going to say that any sort of granulated sweetener will do the job. I’ve heard that liquid sweeteners like honey work as well, but it won’t fluff up as much or stay fluffy for as long. If you want the full experience, go with a granulated sugar. Alright. Now that we’ve got our ingredients assembled, all that’s left to do is put them in a mixing bowl in equal amounts (2 Tbsps of each) and get mixing! STAND/HAND MIXER METHOD So this one is BY FAR the easiest way. Using the whisk attachment, set your stand or hand mixer to the highest setting and whisk for 2-3 minutes until you get a thick, airy foam. Easy peasy. MANUAL METHOD It’s apparently doable, but I haven’t tried it personally because I have the arm strength of a baby t-rex. But if you’re interested, you’ll need to use a whisk to vigorously whisk the ingredients together until you get a thick, airy foam. This could take anywhere from 5-15 minutes and leave you pretty tired, which is why I recommend a mixer method. A little bit of coffee foam on the tip of a whisk. PUTTING IT ALL TOGETHER Once you have a thick foam (pictured above), dump spoonfuls of it into a mug of either hot or cold milk. Both are delicious – it really just depends on your mood. And the weather.
Recipe-https://www.runningwithspoons.com/ coding - me clipart - google
