Dalgona Coffee: hopping on that coffee trend ☕️

If you’re like me, the days of the week are all blending together and there’s really no distinction between weekdays and weekends.  Even AM and PM are blurring together;  I now only operate by two times:  coffee time and cocktail time.

Dalgona coffee has been a huge trend all over social media, as well as the “quarantini” and I’ll admit, I’ve embraced both trends with exuberance.  

Today, I’ll share with you my morning dalgona coffee routine (and will share my evening quarantini cocktail on a later blog post).  If you have some of these items in your pantry or bar, we can get started!

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Dalgona Coffee

Ingredients and supplies needed:
Instant coffee
Sugar
Water 
Milk
Boba tapioca pearls (optional)
Small mixing bowl
Whisk

Recipe:

The ratio is simple: 1:1:1.  2 TBS instant coffee, 2 TBS sugar and 2 TBS water.  Since whipping time is about the same, I have started to double up on my ratios to make a larger batch. 

I’ve seen whipping times vary from 5 minutes to 10 minutes if you’re whipping by hand, which I am.  My average was 8 minutes for the desired “whipped cream consistency.”

Add your 3 ingredients to your mixing bowl and start whisking.  In the beginning, the color will be dark, like coffee, but the more you whisk, the lighter and fluffier your mixture will become (think whipped cream consistency).

If you have tapioca boba pearls on hand, follow the instructions for preparation per your brand.  In a glass or mason jar, add in your tapioca pearls, a few cubes of ice and pour in your milk (I’ve used both 2% and whole milk and I personally like the richness of the whole milk better but it’s personal preference).  Scoop in your whipped dalgona coffee mixture and top with a few sprinkles of instant coffee mix for garish and presentation. Enjoy!