The internet is buzzing about a new Korean iced coffee drink call Dalgona. You may have seen videos showing people making it. However, they often leave out crucial steps to make it properly. Unless you do things right, you might just end up with sweet coffee milk instead of that fluffy ice texture that made it so popular.
The first thing you need to know is that this recipe won’t work with regular ground coffee. Even if you use fine ground espresso beans, it won’t whip up much. You must use instant coffee. We suggest using instant espresso powder for the right flavor. You can find it online and at most stores.
Get a small cup. We like using a glass measuring cup (one cup size is good). Put in 4 teaspoons of your powdered instant coffee into the cup. Next, add the same amount of sugar (4 teaspoons). You can whip it up, but we find chilling it in the freezer for about 20 minutes gives a better thicker cream.
Take it out of the freezer. Use an electric hand mixer, like the kind you would use to mix cake batter. However, you only need one of the beaters inserted. Place the beater into the cup and start whipping at high speed. Keep going until your mixture becomes thick, like the consistency of frozen yogurt. It should only take about a minute or so. Make sure to use a really high speed. Things can splatter, so doing this in your kitchen sink or other protected area is a good idea.
The final step uses about a cup of very cold milk. Pour it into a small bowl or cup. Add some ice cubes to the milk. Finally, spoon in your whipped coffee mixture. Use a small spoon and enjoy. If you want to make more, just add more coffee, always keeping the same amount of sugar.