Blue Apron Chef Emily Ziemski is using her time at home to explore her love of iced coffee. Check out her recipe for whipped coffee below.
Personally, I’m an ‘iced-coffee-in-all-seasons’ person. No inclement weather can deter me from my true love. I’ve been spending roughly 1,000 hours a day on Instagram lately, and all that scrolling alerted me to a new way to consume iced coffee: extra fluffy. Dalgona—or whipped—coffee has been popping up on my feed left and right. This trendy beverage originated in Macau. Its name is supposedly attributed to its likeness to Korean sponge candy.
What is Dalgona Coffee, aka Whipped Coffee?
In short: it’s gorgeously caramel, fluffy, and sweet—perfect for an Instagrammable quarantine treat. Bonus: It can be made hot or cold. Even though you need to start with hot water to melt the coffee crystals, after it’s whipped it can be finished over cold milk and ice.
In an effort to create the perfectly fluffy cup of dalgona coffee, I tried a few different methods of whipping: hand whisking, blender, and shaking in a mason jar. Hand whisking proved painful and fruitless. After what felt like forever, I was left with a tired arm and just a few bubbles in my coffee. The blender was so powerful that it kept everything liquefied. It was like using a sledgehammer to shape pizza dough! I eventually turned to my cabinet go-to: a mason jar. A good shake in the mason jar yielded the whipped coffee I was looking for. The coffee had soft-peaks, but still provided the hefty creaminess beloved by the internet. The whip will last overnight, so feel free to make in advance or save some for a nighttime treat.
Dalgona Coffee (Whipped Coffee) Recipe
- 2 Tbsps instant coffee (I used Bustelo)
- 2 Tbsps sugar (can be brown, granulated, sugar in the raw, coconut, etc)
- 2 Tbsps hot water
Using a hand mixer, milk foamer whisk (for the fancy folk!), or a mason jar, whip all ingredients together for 3-4 minutes. This is no joke! It is a WORKOUT.
Want a cookie to go with that coffee? Try this easy shortbread recipe.
