If you haven’t noticed, Dalgona coffee is a thing these days. It’s a type of Korean whipped coffee milk and quite tasty indeed. The original recipe calls for instant coffee, but I’m never a fan of such thing. So, I opt for ristretto instead. You can play around with many different flavors (matcha, chocolate, etc.) as long as you remember the ratio of water and sugar.
Dalgona coffee made with ristretto
(Adapted from Okonomi Kitchen)
1 shot of ristretto (or 2 tbs instant coffee + 2 tbs water)
2 1/2 tbs sugar
Milk (as little or as much as you want)
- In a small bowl, use a handheld mixer to whip ristretto + sugar until frothy and stiff.
- Pour milk in a glass and add whipped coffee on top.