Apparently, there’s a South Korean coffee drink that’s currently a social media sensation! It was only when it found its way on to the BBC website that we got to find out about it. Always late to the party, but hey… we’re here!
The beverage in question is called dalgona coffee, named after the Korean version of honeycomb toffee aka Crunchie here in the UK. My version is mocha dalgona, where I substituted half the coffee with cocoa powder.
There are only 4 ingredients – that you’re likely to have in your post-Covid lockdown food cupboard; coffee, cocoa, sugar and milk.
The knack to the drink is in beating the hell out of the topping so it’s light and airy as a cloud and forms soft peaks.
The mixture is spooned on top of hot or cold milk (or any vegan alternative). It’s sweet, rich and intense; use decaf coffee if you’re worried about it giving too much of a buzz!
It would also work really well spooned on top of an ice cream float or sundae.
Save the recipe to Pinterest here
- 1 tbsp instant coffee/espresso powder/granules
- 1 tbsp cocoa powder
- 2 tbsps brown soft sugar
- 2 tbsps hot water
- 2 glasses of cold milk (leave 1cm/⅓" gap to rim)
- Put all the dry ingredients into a large mixing bowl
- Pour over the hot water and begin to beat by hand using a balloon whisk - try to get as much air into the mixture as possible
- Mix until peaks begin to form (as much as 5 minutes... it depends how many breaks you need to give your wrist and biceps!)
- Spoon the mocha mixture equally over the glasses of milk
- This can be made with either hot or cold milk; use cows' milk or soya, almond, oat, coconut milk for a vegan option