Dalgona coffee is at once both simple and unusual. This Korean delicacy is made by topping hot or cold milk with a fluff of coffee foam. But since we’re all preferring a bit of heat at this time of the year, we’ve made our Dalgona hot, with a subtle touch of hazelnut. And to make the recipe easier, we’ve used the new Natrel Hazelnut Coffee Creamer for the foam and in the milk (with impressive results!).
Ingredients
- 60 mL (1/4 cup) and 125 ml (½ cup) of Natrel Hazelnut Coffee Creamer
- 60 mL (1/4 cup) of instant coffee powder
- 75 mL (1/3 cup) of sugar
- 250 mL (1 cup) of Natrel Fine-Filtered 2% Milk
Preparation
In a bowl, mix together 60 ml (¼ cup) of Natrel Hazelnut Coffee Creamer, the instant coffee powder, and the sugar.
Using a whisk or handheld mixer, whip the mixture until it has a thick and creamy consistency, 2 to 3 minutes. The Dalgona coffee foam should thicken and form peaks.
Pour the Natrel milk and 125 ml (½ cup) of Natrel Hazelnut Coffee Creamer into a small pan. Heat the mixture at medium heat until it smokes, making sure not to let it boil.
Pour the milk into a glass. Top it with the Dalgona coffee foam mixture (see note). Serve with a reusable straw.
Note
It’s normal for the coffee foam to subside more quickly when it’s spooned onto a hot drink. Not to worry: after the coffee is stirred, it will lose none of that creamy effect you’ve been looking for.
