How to Make Vegan Dalgona Coffee (달고나 커피)

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If there’s one thing I’ve been enjoying this spring, it has to be the delicious Dalgona coffee. Inspired by a South Korean sweet treat — ‘Dalgona’ or ppopgi is a honeycomb toffee sponge — Dalgona coffee has reached the upper echelons of social media fame for its cute cloud-like appearance, and because we all have a little extra time on our hands.

Fellow coffee enthusiasts will enjoy this strong coffee variation, but it’s probably not for everyone. We’ve been making them weekly on Friday afternoons, in a bid to divide our groundhog weekdays from our groundhog weekends. They’re strong, undeniably delicious, and a great treat during isolation. And, here’s my vegan Dalgona coffee recipe, if you’re interested in giving it a go!

Ingredients

  • 2 tablespoons instant coffee (we like the L’or Carte Noire Dark & Intense)
  • 2 tablespoons Demerara sugar
  • 2 tablespoons hot water
  • 250ml oat or almond milk
  • Ice cubes
  • Optional: a glug of Bailey’s dairy-free almond drink

You’ll also need:

  • Whisk (we used an electric whisk)
  • Mixing bowl
  • Short glasses with a wide top

Method

  1. Place two tablespoons each of instant coffee, sugar and hot water into a mixing bowl.
  2. Using a whisk or electric whisk, beat until it forms semi-stiff peaks, similar to meringue.
  3. Pop ice cubes into a glass, and pour over your milk (and Bailey’s, if you want a weekend treat!).
  4. Use an ice-cream scoop or tablespoon to carefully add your coffee mix on top. Et voila!

Have you tried this viral trend yet? Tag me in your creations so I can see them!

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