I keep instant coffee in the verrrrrry back of my pantry. It’s never used for drinks, and only rarely used for adding extra coffee flavor to baked treats (& still, real espresso or coffee works better for that). That being said- this new trend has been going viral called the Dalgona Coffee or Whipped Coffee. I wasn’t hyped about it since I knew it was instant coffee and figured it was just one of those “looks delicious, but tastes like burnt sugar” scenarios. Then I saw it again…and again…and again. It got to the point where I honestly I just needed to try it out to see if it was worth the hype. First thing I did was research. I scrolled through a bunch of people’s recipes & 99% of them were just too sweet for me. Even in my normal coffee, I don’t like adding sugar. If people insist on sugar in their coffee, it should always be turbinado sugar. Something about it has a raw and similar to brown sugar quality, so it adds a creamy rich sugar instead of that harsh white sugar aftertaste. Basically, it blends much better into any coffee. The recipe itself is super short and super easy to make.
So go forth and treat yourself with a refreshing and cold cup of whipped coffee!
- 4 tbsp instant coffee
- 4 tbsp hot water
- 2 tbsp brown sugar
- 2 tbsp turbinado sugar or white sugar
- 2 cups milk
- In a mixer with a whisk attachment*, add instant coffee, hot water, and sugars. Whisk on high until stiff peaks form.
- In a tall glass, add ice and pour milk on top. Top with whipped coffee.