Dalgona Coffee Recipes

DALGONA COFFEE

Steps:

• Whisk the coffee, sugar and 3 tbsp boiling water in a bowl for approximately 5 mins until the mixture is thick and fluffy with stiff peaks. This is easiest done using an electric whisk but can be done by hand.
• For hot coffee, heat the milk and pour into two heatproof glasses. For cold coffee, pour the cold milk into two glasses. Divide the coffee mixture in half and spoon evenly on top of the glasses. Serve and stir thoroughly before drinking.

DALGONA COFFEE

Steps:

• Combine water, sugar, and coffee in a large mixing bowl.
• Whisk with an electric mixer on high speed until the mixture becomes thick and fluffy, 5-7 minutes. It will be a light caramel color and should form soft peaks. It should be similar in consistency to whipped cream.
• Pour your milk in a glass, it can be hot or iced, whichever you prefer. It is delicious either way!
• Top with whipped coffee. Stir to combine whipped coffee and milk.

DALGONA PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, whisk together the all-purpose flour, hazelnut flour, granulated sugar, and salt. Add the chilled butter and use your fingertips to pinch into the flour, breaking up the butter as you go, until the mixture resembles coarse sand.
• In a liquid measuring cup or small bowl, whisk together the ice water and apple cider vinegar. Slowly drizzle the liquid into the flour mixture, mixing with your hands to hydrate the flour. Once the dough holds together when you squeeze it, transfer the dough to a clean surface and shape into a disc. Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Unwrap the dough disc and place on a lightly floured surface. Flour the top of the dough and use a rolling pin to roll out into a 12-inch round.
• Transfer the disc to a 9-inch pie pan, pressing against the bottom and sides. Fold the overhanging dough around the edges underneath itself so that it rests on the lip of the pie dish. Use your fingertips to crimp the edges. Place the pie crust in the freezer for at least 15 minutes, or cover tightly and store for up to 1 month.
• Preheat the oven to 375°F (190°C).
• Make the filling: Add the butter to a small pan. Cook over medium-high heat, stirring constantly, until the milk solids turn brown and the butter smells nutty, about 5 minutes. Remove the pan from the heat and stir in the dark chocolate until melted.
• In a large bowl, whisk together the brown sugar, granulated sugar, malted milk powder, cornmeal, vanilla, salt, and eggs. Pour in the melted chocolate mixture and whisk to combine.
• Remove the pie crust from the freezer and pour in the filling. Place the pie plate on a baking sheet and brush the edges with the beaten egg. Bake until the edges of the filling are set but the center is slightly jiggly, about 40 minutes. Remove from the oven and let cool completely, about 1 hour.
• Make the topping: In a small bowl, whisk together the instant coffee and boiling water until the coffee is completely dissolved.
• In a small pan, combine the coffee mixture and granulated sugar. Bring to a boil over medium-high heat and cook until the syrup reaches 240°F (115°C) on an instant read thermometer.
• In a large bowl, use an electric hand mixer to beat the egg whites until frothy. Add the salt and mix until fully incorporated.
• With the mixer running on medium speed, carefully pour the coffee syrup into the egg whites and continue mixing until the mixture lightens in color and medium peaks form, about 8 minutes.
• Dollop the meringue on top of the pie.
• Slice and serve.
• Enjoy!

DALGONA COFFEE (WHIPPED COFFEE)

Steps:

• Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.
• Pour milk into a glass. Pour the frothy coffee on top of the milk.

DALGONA COFFEE

Steps:

• Add the water, sugar, instant coffee and vanilla to a bowl. Using a hand mixer, whip until light and fluffy, so that the mixture resembles a coffee-colored meringue mixture, about 3 minutes.
• Fill a 12-ounce glass with ice, then pour in the milk. Add the whipped coffee and stir it into the milk.

DALGONA COFFEE

Steps:

• Combine the water and sugar in a large bowl with high sides. Swirl the bowl until the sugar dissolves.
• Add the espresso and vanilla to the sugar syrup, then, using a handheld electric mixer on medium speed, beat the mixture until it turns very light brown and has formed a thick, stable foam, 5 to 10 minutes.
• Pour the milk into a tall glass, then top with the espresso foam. Serve with a spoon and a straw.

DALGONA COFFEE RECIPE

Steps:

• Take a cup and add sugar and coffee powder to it.
• Stream 2 tablespoons of water and beat the blend of sugar and coffee intensely until you get a smooth and light mixture.
• While beating the coffee, pour some more drops of water if you feel it is needed.
• Add some ice cubes into the glass. Skip it if you want to have a hot coffee.
• Stream the milk in a glass.
• Add the toppings of whipped coffee in the glass.
• Serve a drink.