Servings : Makes 2 servings
Dalgona coffee has been trending on social media lately, but many may not know it is actually a version of the beaten or whipped coffee that has existed in the Indian subcontinent for many many years. It is originally known as Phenti Hui coffee which means beaten or whipped coffee.
It’s a fun recipe to make, super easy to put together and really delicious. Also, it can be served both hot or cold, and can be easily adapted to suit a person’s preferences. Perfectly refreshing drink for both hot seasons or colder climates.
Ingredients for the Coffee Foam
- 2 tbsp instant coffee powder
- 2-4 tbsp sugar (depending on how sweet you like your coffee)
- 2 tbsp hot water
In a bowl, whisk together the coffee foam ingredients until light and fluffy. I found it easier and faster to use a hand blender (it took about 3 minutes) but even a whisk will do.
You can store any extra whipped coffee foam in an airtight container in the fridge for a couple of days, it may get watery if stored for longer.
For the cold version, put ice cubes into 2 glasses and then add cold milk. If you want a vanilla flavour, add the essence to the milk at this point and stir.
For the hot cappuccino version, heat milk and pour into 2 cups.
Gently top the milk with the prepared foam, stick a straw or spoon in and stir carefully to combine before having the drink.