How to Cook Tasty Dalgona Coffee
Dalgona Coffee.
You can have Dalgona Coffee using 8 ingredients and 10 steps. Here is how you cook that.
Ingredients of Dalgona Coffee
- It’s 2 tsp of instant coffee.
- You need 4 tsp of sugar.
- You need 4 tsp of water.
- You need 200 ml of chilled milk.
- It’s For of garnishing:-.
- It’s 1/2 tsp of cocoa powder.
- Prepare Some of chocolate bits.
- It’s 1/2 tsp of cinnamon powder.
Dalgona Coffee instructions
- 1 st method is with movie and hand whisk(first grinding in movie helps half task). Take a mixie jar and add tsp coffee,4 tsp sugar and 4 tsp water. Grind for 20 seconds and check. If needed add a tsp more water and again grind for 15-20 seconds. The colour have become light. Transfer into bowl and start whipping with a whisk. It will take about 4- 5 mins depends upon the speed of hand..
- These are the consistency in between. When stiff peaks formed stop and keep aside..
- 2nd is bottle method. Take a plastic bottle and add 2 tsp coffee,4 tsp sugar and 4 tsp hot water through a funnel. Shake well. It takes around 8-10 mins again depending on each hand speed. Transfer to a bowl and keep the bottle upside down closed (so that the coffee mix comes down and u can use the rest)..
- 3rd method with hand beater. Take a bowl and add 2 tsp coffee, 4 tsp sugar and 4 tsp water. Mix well with a spoon and start mixing with hand beater on low speed. Gradually increase the speed and beat till stiff peaks formed. This takes around 2 mins..
- Now assembling. Take 3 cups and add around 200 ml chilled milk to each. Top 1 cup with bottle coffee mix. Take a heart shape stencil and place over the glass. Sprinkle cocoa powder through a strainer..
- First cup is ready..
- Take the 2 nd cup and add the hand whisk coffee mix. Shape with back of spoon and sprinkle some chocolate bits. The second cup is ready..
- Top the 3rd cup with a hand beater coffee mix with a piping bag and sprinkle some cinnamon powder on top. Third cup is also ready..
- Enjoy Dalgona coffee with your loved ones..
- Named each..
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