Directions
I've jumped onto the Dalgona Coffee bandwagon and didn't miss a step or, fall flat on my face.
I just had to say that. Dalgona Coffee has been trending on Instagram and other places lately, and while I thought it was intriguing, I was kinda "MEH" on the whole thing.
Just cause it's trendy, doesn't mean I have to do it. You can read all about it here.
But then I was looking at some of the pictures, and got this AHA!!!! moment. I kept seeing this stuff on top of milk, and then I realized!!!! this would be a great iced coffee thing.
A good friend of mine did the evil thing and introduced me to Iced Coffee a few years ago.
Thanks Karen, sigh.
I was kinda cool on the idea, it just didn't sound that appealing. I mean, cold coffee? However, you could add chocolate syrup to it, so I said yes, cause I do love Mocha flavoring.
I drank that coffee in seconds, it was so good. And after that, I would treat myself to an Iced Coffee every so often from that ubiquitous nationwide coffee shop, and cringe at the price.
Fast forward to now. I kept seeing Dalgona coffee on a lot of posts and on Instagram. They all touted how easy it was and how tasty and you could make it with just three ingredients, one of which was instant coffee. Since I needed a fresh jar of instant coffee anyway, (I use it in Chocolate Cake and frosting), I ordered some. Had a brain cramp and bought the 8 oz. size instead of my usual 4 oz. size, not that you care.
So...
Since we're all hunkered down at the moment and I'm not baking cakes, I decided to try this stuff out. It was so good, I immediately made myself a second iced coffee, and I can feel the buzz now from all that caffeine cascading through my system. This is more correctly called Phenti Hui coffee or beaten coffee and is made by beating equal amounts of instant coffee, sugar and hot water together to make a lovely creamy foam which then tops an ice cold glass of milk. Although you can also top hot milk with it.
I got out my handy little Cuisinart immersion blender with the whisk attachment, and whipped up the coffee mixture and it went well. It took no time at all to foam up. I then poured myself a glass of milk, added some chocolate syrup to it and topped it with the coffee foam. Tasted it, and the kinda bitter taste of the foam put me off for a second until I realized I could stick a straw in it, and OMG!!!! I drank it so fast, I almost got brain freeze.
TMI?
Then I poured myself seconds...
The coffee foam is actually pretty dense and when I draped some chocolate syrup over top, it held up beautifully. I mixed it all together and well, that's why I'm typing so fast, I think I've got caffeine overload. Just kidding. I was so excited I wanted to share this right away. Print
Phenti Hui coffee aka Dalgona Coffee
Yield: 2
Author: Sid's Sea Palm Cooking - adapted from many recipes
Prep time: 2 MCook time: Total time: 2 M
The heavily bittersweet coffee foam goes so well on top of a glass of cold milk to make a lovely iced coffee
Ingredients:
2 tablespoons Instant Coffee
2 tablespoons Sugar
2 tablespoons Hot water
Instructions:
How to cook Phenti Hui coffee aka Dalgona Coffee
Using a blender, whisk all the ingredients together until it makes a thick foam. Top a glass of cold or hot milk. Drink.
You also add chocolate syrup to the milk to make a Mocha drink. Created using The Recipes Generator
