Whipped coffee, or Korean Dalgona coffee, has taken over our feeds by storm.
*Almost* everyone is making, or has tried to make, this fluffy inverted latte during quarantine. If you’re like us, you had a few unsuccessful attempts before you made anything remotely similar to those light caramel brown clouds-in-a-cup you’ve been seeing on TikTok.
Don’t worry, we took the guesswork out of it and broke it down to a few foolproof steps.
Ingredients (Makes 1-2 servings):
- 2 tablespoons of instant coffee (Tip: Regular ground coffee won’t work as well)
- 2 tablespoons of boiling water
- 2 tablespoons of sugar
- 1 cup of milk (Tip: Reg, almond, soy, oat, go wild!)
Add the instant coffee, sugar, and boiling water into a bowl. Use an open bowl as opposed to a cup or small container.
Step 2 (IF YOU’RE NOT GOING TO READ ANYTHING ELSE, READ THIS STEP):
Using a hand whisk, whip the ingredients together until fluffy. HERE is where a lot of people get stuck. You’ll need to use a zig-zagging motion to get the texture you’re looking for. Patience is key! You’re going to have to put some arm work in this. We started to reach a bit of fluffiness around the 6 minute mark with this motion.
When the mixture starts to become fluffy, alternate between zig-zagging and circular motions. Look for bubbles. This is when it’s good.
Taste! Instant coffee is STRONG. Add some more sugar if it’s too much.
Scoop the mixture over a cup of your milk of choice. We used almond milk.
Enjoy! It sounds super simple to make but it’s really the way you whisk in Step 2 that makes or breaks the recipe.
Tried it? Tag us and show us your coffee masterpieces! Enjoy!
Images via Leanna Chan