"There are different versions of whipped coffees around the world, and Dalgona is one of the easiest to create. However, it can be time-consuming; if you don't have an electric mixer, you could end up beating the mixture for 15 minutes. But if you make a big batch at the start of the week, you can freeze it and simply scoop the mixture on top of the milk or water when ready to serve."
"The texture might turn a little icy, but the taste will be the same, and it will last for up to one month in the freezer. Just make your whipped topping, transfer it to a sealed, freezer-friendly container, and store it. The sugar content will prevent the mixture from solidifying and it will instead take on an almost ice-cream-like consistency. Sounds delicious, right?"
"Whipped coffee is prepared the same way whether it's being served fresh or frozen; all you need to do is increase the size of the batch. The recipe usually requires about 2 tablespoons each of instant coffee, sugar, and boiling water per serving, so just up it to ½ cup or 1 cup of each, depending on how much you'll use. Whisk it all together until it's thick, creamy, with a golden brown hue and peaks that resemble a bakery-worthy meringue."
Whipped (Dalgona) coffee mixes instant coffee, sugar, and boiling water whipped into a thick, creamy topping that pairs with milk or water. A standard serving uses about 2 tablespoons each of instant coffee, sugar, and boiling water; for batch prep increase to ½ or 1 cup of each. The topping can be frozen up to one month in a sealed, freezer-friendly container; sugar prevents full solidification and produces an ice-cream-like consistency. A hand whisk or electric mixer can be used; alternatives include maple syrup, vanilla, or cinnamon for flavor variations. Scoop frozen topping onto milk when ready to serve.
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