Creamy Dalgona Coffee with Milk Foam
Ingredients
- 10 tsp instant espresso powder (or instant coffee powder)
- 10 tsp granulated sugar
- 10 tsp hot water
- 400 ml milk, cold or warm
Preparation
Combine instant espresso powder and sugar in a tall measuring cup
Pour hot water over the mixture
Whip with a hand mixer for 3 to 4 minutes until light and creamy
Pour the milk into two 300ml cups, using either cold or warm milk
Spoon the creamy coffee mixture on top of the milk to form a foam cap
Tips
The coffee foam can be stored in the refrigerator for several days
Alternatively, whip the coffee mixture by hand with a whisk for 6 to 8 minutes until creamy
