I've been seeing Dalgona Coffee all over the internet, as I'm sure you all have as well. Given that we're taking isolation really seriously, I refuse to go out and buy instant coffee when I usually make drip. It seems like a waste of money just to experiment with a coffee I'll rarely drink - I prefer mine black.
But Matt likes cold, sweet coffee and after seeing my friend Kim post her results, I was intrigued. She sent me an article that covers making this frothy coffee with regular drip, so I figured I'd test this method.
|I whipped this for about 13 minutes at the highest speed.|
|As you can see, frothy but not thick. I'm using oat milk here.|
|You can tell this one clung to the sides of the bowl and the whisk more.|
|Second batch (left) vs. first batch (rested)|
|The second batch was still pourable, but left a thick layer behind on the spoon. I think melted marshmallow is the best texture comparison.|