yield: 4 CUPS prep time: 10 MIN cook time: 5 MIN total time: 15 MINUTES
- 1 Tablespoon instant coffee
- 1 Tablespoon granulated sugar
- 1 Tablespoon water
- 1 1/2 cups whole milk
- Put the instant coffee and sugar into a large, sturdy mug.
- Start adding the water, about 1/2 teaspoon at a time, beating madly in between each addition with a teaspoon. Once all the water is incorporated, the mixture will be very thick, smooth, and glossy, like a shiny meringue.
- Heat the milk until it is steaming. Froth with your favorite frother, or just use a whisk.
- Pour the milk into your mug. Wait a moment to let the beaten coffee sort of melt into the mug. Stir. Enjoy every sip.
You can scale this recipe and make enough for 4 or even 6 cups of beaten coffee “concentrate” at one time. Just use a heaping spoonful per cup and store the rest in the fridge until you’re ready for more!
Whipped coffee and dalgona coffee are almost identical.
The only difference really between the two is that in dalgona coffee, you whip the instant coffee, sugar, and water together and then spoon it on top of iced milk (or I assume you could spoon it over hot milk as well).
With beaten coffee, you whip up the instant coffee, sugar, and water together in the mug you’ll be drinking out of and then pour the hot milk (or you could ice it) over the whipped base so it melts into it.