If I didn’t try Dalgona Coffee, I wouldn’t consider myself a foodie.

After baking bread, the internet found its latest obsession and was forced to scroll endlessly.

Although I don’t drink coffee, I love creamy textures and milk foam. This coffee looked like a cloud of coffee, so I tried it again.

Dalgona Coffee, originally from South Korea or India, is whipped coffee. I don’t know what else to describe it. Although its origin is often disputed online, I am more interested in the final result: this excellent creamy beverage.

I added two tablespoons of each ingredient to the mug and stirred it together. I used two tablespoons of instant coffee, two tablespoons of sugar, and two tablespoons of boiling water.

Only use instant coffee. Regularly granulated coffee will not work in this recipe. Instant coffee has a different drying process and will only give you that creamy, foamy texture.

You can use any sugar: brown, powdered, granulated, or coconut. Add the same amount to instant coffee as water. It worked well with both brown and white granulated sugar.

My small milk foam mixer was not powerful enough to produce the dense, thick texture. I recommend that you use a standard hand mixer. If you use a mug to whip the mixture, only one beater is needed.

Mix the ingredients in a mixer until you get a smooth texture.

As you whip the mixture, it should get lighter and lighter. It will also become dense. You can whip it up until it becomes a thick, meringue-like mixture or make it looser and foamier than dense.

Both textures were available to me, but I prefer the lighter one. This cream is thick and sticky, so it’s easier to mix with milk. You can do it however you like. The thicker one will be more satisfying.

This coffee is rich, sweet, and dense. It’s served with tons of milk.

Pour 3/4 of the hot milk into a cup or mug and add the cream-coffee mixture. In India, the milk is poured over the top of the whipped espresso. It makes sense because mixing the milk with the coffee is complex. It looks fantastic with the cream mixture on top.

Because I prefer milk foam to be added over the milk, it helps the Dalgona mixture stay on top and creates a lovely ombre effect.

To get a lovely ombre effect, you can also serve it in a glass cup.

It can also be served cold: add ice cubes, milk, and whipped coffee to a glass. This type of iced coffee is called a frappe. It’s a Greek iced tea, but it’s also popular in summer.

You can also make it vegan by switching to soy or plant-based milk.

You can also sprinkle cocoa powder, coffee powder, crushed biscuits, or honey (if you have more sugar).

And that’s it for the latest internet obsession. It’s not my kind of coffee since it is too sweet and strong, but I love, love the texture. It’s a fabulous-looking