Dalgona Coffee Recipe Kit Recipe

Fusion cuisine · 417 calories

Dalgona Coffee Recipe Kit recipe

About this recipe

Indulge in the viral sensation with our Dalgona Coffee Recipe Kit, bringing the creamy, frothy delight right to your kitchen! This kit includes premium instant coffee, sugar, and detailed instructions to whip up the perfect cup of Dalgona Coffee. Whether you're a coffee enthusiast or just looking to try something new, this kit makes it easy to create the iconic beverage at home. Enjoy the rich, velvety texture and bold flavor that has taken the world by storm. Order Now on the AnyFeast website or app and elevate your coffee experience today! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 l Homogenised Toned Milk
  • - Instant Coffee Powder
  • 500 g Sugar

Instructions

  1. 1. Gather all ingredients: 2 tablespoons of Jain-friendly coffee powder (ensure no onion or garlic additives), 2 tablespoons of sugar, 2 tablespoons of hot water, and 1.5 cups of milk (use almond or soy milk as a Jain-friendly alternative).
  2. 2. In a medium-sized mixing bowl, add the Jain-friendly coffee powder, sugar, and hot water.
  3. 3. Using a hand whisk or an electric mixer, vigorously whisk the mixture for about 5-7 minutes until it becomes thick, creamy, and light brown in color. This is the dalgona coffee mixture.
  4. 4. In a small saucepan, heat the milk (or Jain-friendly alternative) over medium heat until it is warm but not boiling. Stir occasionally to prevent scorching.
  5. 5. Once the milk is warmed, remove it from the heat and pour it into two or three serving glasses, filling each about two-thirds full.
  6. 6. Spoon the whipped dalgona coffee mixture evenly over the top of the milk in each glass.
  7. 7. Optionally, you can gently mix the dalgona coffee layer with the milk using a spoon or straw to create a marbled effect.
  8. 8. Serve immediately and enjoy your Jain-friendly dalgona coffee while it's fresh and frothy.