Sanne: Dalgona coffee is the trendy coffee beverage that gained popularity in 2020, particularly during the COVID-19 lockdowns when people sought creative ways to enjoy coffee at home. This South Korean-inspired coffee drink is made by whipping equal parts of instant coffee, sugar, and hot water into a frothy, creamy topping. The resulting velvety coffee froth is then spooned over a glass of milk, creating a striking two-layered effect. The flavor of the foam is similar to dalgona, which is a traditional Korean candy made from baking soda and sugar that you probably remember from Squid Game.
At my first attempts I struggled to get the foam as light and fluffy as I wanted it, which was probably because I didn’t have the patience to whip the mixture for long enough (10 minutes or more). The first time I made Dalgona Coffee, I also accidentally added too much water, but I managed to save the foam by adding more sugar and instant coffee.
If your foam is on the heavy side, as mine was, make sure you put lots of ice cubes in the cup to prevent the foam from sinking to the bottom too fast.
Tweaks: In Denmark we eat something called guf on top of ice cream, and I found out it’s super tasty together with the dalgona coffee foam. Guf is a meringue-like gooey mixture made with egg whites, corn syrup, sugar and strawberry jam.
..and a word of caution
The Dalgona coffee is really tasty and it is easy to slurp down several cups a day, but remember that the coffee foam has a lot of caffeine. I use Nescafé Gold (I think it is called something else in the US) instant coffee which has around 50-90mg of caffeine per teaspoon. When I made my first serving of Dalgona Coffee, I added a double portion of the foam to a single cup. It tasted so good, that I drank all of it, which is equivalent to drinking around 10 cups of regular black instant coffee, yikes!