Dalgona is the renaissance of the eggnog that goes back to medieval Europe where monks sip a warm ale containing whipped egg yolks. It is extremely easy to concoct. Readily available ingredients – coffee granules, sugar and milk — get transformed into a gourmet beverage that’s absolutely addictive.
It is inspired by dalgona candy (toffee sponge), a popular Korean street snack commonly found in every neighbourhood street. This coffee cocktail is the Korean counterpart of the Vietnamese egg coffee, where egg yolks are whipped with condensed milk until foamy.
Total Time: 10 minutes
Yields: 2 glasses
A: Coffee Drink
2 tablespoons instant coffee powder
2 tablespoons white sugar
2 tablespoons hot water
400ml milk, divided between 2 servings
B: To Serve
2 Oreo cookies
4 Cigar wafers
1. In a small mixing bowl, combine instant coffee and sugar.
2. Pour in hot water.
3. Using an electric whisk, hand whisk or fork, start whipping coffee mixture.
It will gradually turn light brown, becoming fluffy and creamy – it will take around 2 up to 5 minutes depending on kitchen gadget used.
4. Fill 2 serving glasses with some ice. Pour milk into each glass, about 200ml each.
5. Gently dollop whipped coffee over the milk, creating a brown crown.
6. If desired, sift a dusting of instant coffee powder over coffee mixture. Milo is a good alternative. Embellish with a cookie and cigar wafers. Enjoy your iced coffee!
BUYING TIP: Milk can be fresh – full cream, low-fat, skimmed or UHT (Ultra high-temperature pasteurisation which has a longer shelf life and does not require refrigeration). For the lactose intolerant, soya bean milk is just as lip-smacking.
TECHNIQUE: Whip coffee mixture until soft peaks form — this is where air bubbles produced from whipping are suspended within the mixture. To check for soft peaks, lift up the whisk; the peaks are soft and flop at the tip. This is the same technique for whipping cream or egg whites.
Photos: Candy Wong