It apparently started as a craze in South Korea, and now is tearing its way through the U.S –- some have dubbed it the “quarantine coffee,” though it’s most often known by the name “Dalgona coffee.” Of course, I had to try it out. What alchemy is this! You put together some hot water, instant coffee, and sugar of choice, and it whips up like whipping cream.
My husband and I weren’t really sure that we would like it, but once spooned on top of milk over ice, it’s a deliciously sweet coffee drink that is an easy treat to make at home. We are sold!
I had to dig out my instant coffee stash from our camping supplies for our first batch, but then I had an epiphany — what about my instant mushroom coffee? This is an instant coffee blend mixed with good-for-you mushrooms. It also happens to be the one coffee I can always tolerate.
I liked the version with mushroom coffee even better.
Some tips on supplies and methods:
- Instant coffee is good to have on hand not simply for coffee making but to use in baked goods. Try adding a teaspoon or two to your next brownie batch, and see how coffee makes the flavor richer and more robust.
- We used this brand of instant coffee. However, this brand has gotten thumbs up as one of the better ones. You can also find instant organic coffee (for our normal coffee habits, we try to pick organic since coffee beans can be heavily sprayed during the growing process). Also, this is a heavily caffeinated drink, but you can use decaf as well.
- This is the brand of mushroom coffee that I adore. It’s one of the only coffee brands I always tolerate.
- You want to use neutral milk for this. I tried coconut milk, and it was pretty strong in flavor (it helped once I watered it down some). Normal milk is ideal, but for those of us who are dairy-free, use the most neutral milk you have.
- We are trying to really keep our sugar consumption low right now, so we ended up trying out xylitol instead of regular white sugar, and it worked perfectly! I’ve also heard of people using coconut sugar with success.
- If you don’t have a hand mixer, I’ve heard that whisking vigorously by hand works or using a hand frother. One chef even shook it by hand in a mason jar!
Whipped Coffee
- 1 tablespoon instant coffee
- 1-2 tablespoons of sugar of choice (evaporated cane sugar, coconut sugar, and xylitol are all good choices)
- 2 tablespoons hot water
- Ice and milk for serving
- Put all three ingredients in a heat-safe bowl, and then beat with an electric beater for 2-5 minutes, until the mixture resembles whipped cream texture.
- Put ice in a cup, and pour milk of choice until 2/3s full. Spoon whipped coffee on top, and enjoy.
Whipped Mushroom Coffee
- 1 packet of mushroom coffee *
- 1 tablespoon of sugar of choice (evaporated cane sugar, coconut sugar, and xylitol are all good choices)
- 2 tablespoons hot water
- Ice and milk for serving
- Put all three ingredients in a heat-safe bowl, and then beat with an electric beater for 2-5 minutes, until the mixture resembles whipped cream texture.
- Put ice in a cup, and pour milk of choice until 2/3s full. Spoon whipped coffee on top, and enjoy.
* One packet of mushroom coffee isn’t a tablespoon of instant coffee. It worked well despite that, but the foam was softer likely because it was half the amount. You can use two packets for a whole tablespoon, if desired.
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I had no idea this was even a thing, never heard of it! I have Laird’s instant coffee and it’s already sweetened with coconut sugar. Sounds like a fun way to use it. I find it too sweet just adding hot water to the instant coffee mix. I’ll make this for my husband and I.
Let me know if it works!That sounds perfect.