Leer en español: Cómo hacer Dalgona Coffee
HOW TO MAKE DALGONA COFFEE
It is a drink made with cold milk with a sweet coffee foam on top, very easy to make and does not require special machines.
In this article, Colombian barista Estella Zuleta will teach us how to make Dalgona Coffee like a professional.
Information
Difficulty: Easy.
Ingredients
E 2 tablespoons of instant coffee.
E 1 spoon of sugar.
E 1 tablespoon of cream without flavor.
E 150 ml of cold milk.
E Condensed milk to your liking.
E Marshmallows to decorate.
E 4 ice cubes.
Utensils
E Hand or electric mixer.
E A glass of approximately 300 ml.
Preparation
E In a large bowl, add instant coffee, sugar, and cream.
E Beat everything with a hand or electric mixer, until a consistent and uniform cream is formed.
E Add ice cubes, milk, and condensed milk to taste in a glass.
E With the help of a spoon, add the coffee cream.
E Use marshmallows to decorate and enjoy your Dalgona Coffee.
Dalgona Coffee. | Credits: Estella Zuleta.
Recommendations
E You can use the milk of your choice, whole, low fat, or of vegetable origin such as soy milk, almonds, among others.
E You can substitute the cream for hot water, in this case, the amounts of instant coffee, sugar, and hot water must be in a 1:1:1 ratio, that is, in equal parts, for example, 2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of hot water.
E The decoration is to personal taste, you can sprinkle cocoa powder, cinnamon, chocolate shavings, etc.
May interest you: How to prepare Coffee Tropical Mind
About the Author
Estella Zuleta Carmona 
Barista, Sensory Analysis, and Cocktails
Rather than being a barista I am a person who likes to design not only drinks but experiences through coffee. I put all the dedication and passion to each drink that I develop.
I am a computer systems and equipment maintenance technician, but that day, 3 years ago when I took my first coffee course I fell in love.
I currently live in the United Arab Emirates and I am the head barista in the coffee shop where I work, where I am in constant training with the SCA.
