Supercharged Dalgona Coffee with Vanilla Cream

The biggest thing on the internet for the past few weeks has been a caffeinated treat from South Korea: Dalgona coffee, a thick, whipped sweetened coffee emulsion sitting like an iceberg on top of your choice of milk product.

If you’re missing Starbucks during the Shelter-in-Place Order, this may be the fuel you need to get you through the day. It’s a very simple recipe. You need a hand mixer with a whisk attachment, a container tall enough for the liquid to not splash out all over your face, and a clear cup so you can see the beauty of your creation (o.k., that part is optional).

The ingredients are minimal, but I’ve elevated it to the next level with a base of lightly whipped vanilla bean cream and a pool of half-n-half so that the bitter and sour notes of the coffee emulsion are balanced with sweet vanilla cream as it glides into your mouth. Best part is it takes maybe 90 seconds to whir!

Here’s what you need:

  • 1/4 cup whipping cream
  • 1 tsp. vanilla paste
  • 2 tablespoons of sugar (make your first one with 2 T and see if you need to back down from there)
  • 2 tablespoons of hot water
  • 2 to 3 packets of instant coffee (about 2 tablespoons)
  • 1/3 to 1/2 cup half-n-half, milk, or nut milk of your choice

First, whip the whipping cream and vanilla paste until just thick enough to pour but not firm enough to form peaks. Place at the bottom of your glass.

Then add the sugar, hot water, and instant coffee, and whip until soft peaks form. Yes, this simple 3-ingredient mixture will whip up thick.

Place on top of the whipped cream in your glass.

Finally, gently pour your choice of milk in the glass. It will sink beneath the coffee iceberg. This should seriously amp up your energy for the day. Try not to drink too many of these in one day, though. Enjoy!