And what IS it, after all? So, I did some research.
“Dalgona” is a caramel-colored crunchy sugar confection that became popular in Korea in the 1970s and 1980s as inexpensive street food – a whole generation grew up with it. Fast-forward to 2020, during the COVID-19 period: an easy-to-make creamy coffee concoction becomes all the rage – first in Korea, now worldwide – named after the beloved childhood candy for its caramel color and sweet-and-bitter taste.
I had to try it!!
For one serving, whip
2 tbsp instant coffee, 2 tbsp granulated sugar and 2 tbsp water with an electric mixer until it becomes airy, creamy and turns a light caramel color, forming stiff peaks (1 and a half minutes with an electric mixer or 400 turns with a whisk – don’t do that to yourself!).
Spoon over a half cup of chilled or hot milk, stir as desired.
It’s THAT easy!
And it’s actually really good. I have begun experimenting with the flavor – a little less sugar, or adding 1 tablespoon agave nectar for more (soft) sweetness; you can even give it a hint of spice with cinnamon or nutmeg. Koreans top it with crushed Dalgona candy for a sweet childhood memory…