Dalgona Coffee Martini Recipe By Tasty Recipes

DALGONA COFFEE RECIPE BY TASTY

Steps:

• Add coffee, sugar, and water into a bowl or cup, and whip until it reaches a meringue like consistency!
• Take a cup of milk & spoon whipped coffee on it and enjoy!

DALGONA COFFEE MARTINI RECIPE BY TASTY

Steps:

• Make the dalgona coffee: In a large bowl, combine the instant coffee, sugar, and boiling water. Whisk or beat with an electric hand mixer until the mixture increases in volume and medium to stiff peaks form, about 2 minutes. Set aside.
• Make the simple syrup: In a small saucepan, combine the water and sugar and bring to a boil. Simmer for 1-2 minutes, until the sugar is dissolved. Let cool to room temperature before using, about 30 minutes. Leftover syrup will keep in an airtight container in the refrigerator for up to 1 week.
• Make the coffee martini: In a cocktail shaker or resealable jar, combine the ice, vodka, coffee liqueur, and simple syrup and shake for 30 seconds, until well combined and cold.
• Strain the cocktail between 2 martini glasses. Dollop the dalgona coffee on top of the cocktail and spread evenly to the edges of the glass.
• Stir the dalgona coffee into the cocktail before drinking.
• Enjoy!

DALGONA COFFEE (WHIPPED COFFEE)

Steps:

• Whisk boiling water, instant coffee, and sugar together until coffee is dissolved. Continue to whisk until mixture becomes thick and forms a peak, 2 to 3 minutes.
• Pour milk into a glass. Pour the frothy coffee on top of the milk.

DALGONA COFFEE

Steps:

• Add the water, sugar, instant coffee and vanilla to a bowl. Using a hand mixer, whip until light and fluffy, so that the mixture resembles a coffee-colored meringue mixture, about 3 minutes.
• Fill a 12-ounce glass with ice, then pour in the milk. Add the whipped coffee and stir it into the milk.

DALGONA PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, whisk together the all-purpose flour, hazelnut flour, granulated sugar, and salt. Add the chilled butter and use your fingertips to pinch into the flour, breaking up the butter as you go, until the mixture resembles coarse sand.
• In a liquid measuring cup or small bowl, whisk together the ice water and apple cider vinegar. Slowly drizzle the liquid into the flour mixture, mixing with your hands to hydrate the flour. Once the dough holds together when you squeeze it, transfer the dough to a clean surface and shape into a disc. Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Unwrap the dough disc and place on a lightly floured surface. Flour the top of the dough and use a rolling pin to roll out into a 12-inch round.
• Transfer the disc to a 9-inch pie pan, pressing against the bottom and sides. Fold the overhanging dough around the edges underneath itself so that it rests on the lip of the pie dish. Use your fingertips to crimp the edges. Place the pie crust in the freezer for at least 15 minutes, or cover tightly and store for up to 1 month.
• Preheat the oven to 375°F (190°C).
• Make the filling: Add the butter to a small pan. Cook over medium-high heat, stirring constantly, until the milk solids turn brown and the butter smells nutty, about 5 minutes. Remove the pan from the heat and stir in the dark chocolate until melted.
• In a large bowl, whisk together the brown sugar, granulated sugar, malted milk powder, cornmeal, vanilla, salt, and eggs. Pour in the melted chocolate mixture and whisk to combine.
• Remove the pie crust from the freezer and pour in the filling. Place the pie plate on a baking sheet and brush the edges with the beaten egg. Bake until the edges of the filling are set but the center is slightly jiggly, about 40 minutes. Remove from the oven and let cool completely, about 1 hour.
• Make the topping: In a small bowl, whisk together the instant coffee and boiling water until the coffee is completely dissolved.
• In a small pan, combine the coffee mixture and granulated sugar. Bring to a boil over medium-high heat and cook until the syrup reaches 240°F (115°C) on an instant read thermometer.
• In a large bowl, use an electric hand mixer to beat the egg whites until frothy. Add the salt and mix until fully incorporated.
• With the mixer running on medium speed, carefully pour the coffee syrup into the egg whites and continue mixing until the mixture lightens in color and medium peaks form, about 8 minutes.
• Dollop the meringue on top of the pie.
• Slice and serve.
• Enjoy!