Ingredients
- Dalgona Whip:
- 2 tablespoons white sugar
- 2 tablespoons instant coffee granules
- 2 tablespoons boiling water
- Cocktail:
- ¾ cup milk, divided
- 1 cup ice
- 1 fluid ounce amaretto liqueur
- 1 fluid ounce creme de cacao
Why Everyone Loves This Recipe
This drink combines the creamy frothiness of whipped coffee with a fun, boozy twist. It’s perfect for coffee lovers who want to enjoy a refreshing and unique cocktail. The balance of strong coffee flavor and smooth alcohol makes it both energizing and relaxing.
Smart Cooking Tips
- Use instant coffee for the best and fastest froth.
- Whip the coffee mixture until it forms stiff peaks for a light, airy texture.
- Chill your glass beforehand to keep the drink cool longer.
- Whip the coffee mixture until it forms stiff peaks for a light, airy texture.
- Chill your glass beforehand to keep the drink cool longer.
Step 1
Whisk the sugar and instant coffee in a bowl, then pour in some boiling water. Use a hand mixer or whisk to whip it until the mixture becomes thick and fluffy, which usually takes about 3 to 4 minutes.
Step 2
Pour half of the milk into an old fashioned glass.
Step 3
Fill a cocktail shaker with ice, and add the remaining milk along with the amaretto and creme de cacao. Give it a good, vigorous shake for around 2 minutes to chill and combine everything well.
Step 4
Strain the shaken mixture into the glass over the milk, then gently spoon the whipped coffee on top.
Step 5
Enjoy your creamy, frothy coffee cocktail!
How To Serve It Best
Serve in a clear glass to show off the layers of creamy coffee foam on top of the liquid. Garnish with a sprinkle of cocoa powder or coffee beans for an elegant touch. This cocktail pairs well with light desserts like biscotti or shortbread cookies.
Keeping Leftovers Fresh
Prepare the whipped coffee foam fresh for the best texture. If you have leftovers of the mixed coffee or alcohol base, store it in an airtight container in the refrigerator and use within 1-2 days. Avoid storing the whipped foam, as it will lose its volume and texture.
