What is Dalgona Coffee?
Dalgona is a kind of Korean toffee. The popularity of this coffee beverage with the same name is due largely to Korean actor Jung Il Woo, who, when first trying this sweet, whipped coffee recipe on the streets of Macau, China, said that it tasted like Dalgona toffee.
Essentially, it is a combination of instant coffee or espresso with sugar and hot water. This mixture then is whipped to a frothy consistency and served over iced or hot milk. Instant espresso/coffee must be used as coffee grounds will not mix in with the sugar and hot water. In other words, coffee grounds will not dissolve into the mixture as easily.
Should I Try Dalgona Coffee?
Certainly, you should give it a try! However, if you’re more prone to savoring notes of real espresso or consider yourself a coffee aficionado, we wouldn’t recommend that you swap out your morning pour-over for this tasty treat. If you don’t like sweet coffee beverages, then this might not be for you.
But even though this drink is more like a dessert than a cup of joe you can take to a work meeting, you can enjoy it any time of the day. Additionally, you can store the foam in your refrigerator, so you can wake up, pour your milk, and throw some of this foam on top. Voila! How easy was that? Well, first you have to make the foam which can be a labor-intensive task!
Stevia as a Sugar Substitute
While the traditional Dalgona coffee is brewed with cane sugar, there are other possibilities. To add some natural sweetness to your Dalgona coffee, try coconut palm sugar, stevia, monk fruit sweetener, or honey. Caution: If you use honey, it will be difficult to incorporate into the foam. Instead, you might mix it into warm milk. Dalgona coffee with stevia, on the other hand, is one of the best sugar substitute combinations.
Even though you will only be mixing a few tablespoons of instant coffee, stevia, and water, purchase a large mixing basin. Because it gets frothy when you whip it up, the overall yield will be greater than what you put in. You’ll also need enough space to move the whisk around without fear of spilling any components on the counter.