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Boozy Whipped Dalgona Coffee
Lower Ryknût sees its share of far travelers and The Summoning Grounds here in Raventhorne is no exception. Several months ago a minstrel was spinning some yarn about a mysterious place called Dalgona. No one here has ever heard of it so it’s probably fiction. Nonetheless, the nomad waxed poetic about a creative coffee drink. Apparently, if you take your spent coffee grounds and dehydrate them you can save the crystals and rehydrate them later in a matter of seconds. Who knew?! But beyond that, you can actually add in some sugar and whisk it vigorously to create a stable foam. Add this foam to some milk with a bit of coffee liqueur and you have yourself a nice Boozy Whipped Dalgona Coffee. Serve it at brunch for some hair of the dog or as a dessert cocktail in lieu of a slice of cake.
Note from Patrick:
This Boozy Whipped Dalgona Coffee is a fairly forgiving recipe. You can adjust the sugar to your liking so long as you don’t drastically change the ratio between the water and coffee. I’ve had the best luck with keeping the coffee-to-water ratio at 1:1. I have also made this with rum or vodka instead of Kahlua. I prefer the Kahlua version over the others. Vodka is good if you don’t want to influence the flavor of the rest of the drink too much. And, of course, you can omit the alcohol altogether and bump the milk to 6 ounces.
Boozy Whipped Dalgona Coffee
Ingredients
- 2 Tbsp. instant coffee
- 2 Tbsp. granulated sugar
- 2 Tbsp. hot water
- 4 oz. whole milk
- 2 oz. coffee liqueur (like Kahlua)
Instructions
- Heat your water. It doesn't have to be boiling but it should be hotter than your tap can do for best results. Combine the coffee, sugar, and water in a mixing bowl and whisk vigoursly until a thick and stable foam develops. This could take several minutes by hand. A standmixer will reduce the time.
- Add a few cubes of ice to the rocks glass and pour in the milk and coffee liqueur and stir to combine. Top with your whipped coffee foam and enjoy responsibly.
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