Dalgona Coffee

Ingredients

• 1½ tbspInstant coffeePowder or granules, not ground coffee
• 1½ tbspSugarWhite granulated sugar, in equal ratio to coffee and water
• 1½ tbspWaterHot, to dissolve coffee and sugar
• ¾ cupMilkChilled or heated; plant-based milk also possible
• Ice cubesFor the iced version (optional)
• Cocoa powderFor dusting the foam, cinnamon as alternative (optional)

Method

1. Measure out the ingredientsPut the instant coffee, sugar and hot water into a large bowl in equal parts — it has to be powder or granules, as ground coffee beans won't work here.
2. Dissolve the coffee and sugarStir everything slowly at first, until the coffee and sugar have dissolved completely.
3. Whip the mixture to stiff peaksBeat the mixture on high with a hand mixer, stand mixer or milk frother until it turns pale caramel in colour and holds stiff peaks, about 1.5 to 4 minutes. Scrape down the side of the bowl now and then.
4. Or whisk it by handIf you're working by hand, take a whisk, tilt the bowl and beat roughly 400 times — it takes considerably longer, but it works just as well.
5. Fill the glass with milkFill a glass about two thirds full with milk and, for the cold version, add ice cubes.
6. Spoon on the coffee foamSpoon the coffee foam onto the milk so it sits on top as a thick cap.
7. Dust and serveDust with cocoa powder or cinnamon if you like, and stir before drinking.

Tips and variations

You can serve the milk cold over ice or warmed through, and almond, soy or goat's milk works just as well as cow's milk. A flavoured instant coffee, vanilla praline for instance, adds another layer of taste. Besides cocoa and cinnamon, pieces of dalgona honeycomb candy make a good garnish. Serve it in a glass so you can see the two layers — and put a long spoon alongside: you can leave the foam as a cap or stir it all together into a kind of latte.