Staying at home for a long time transforms you to anything you want to be. Recently Dalgona coffee is taking over social media for the past days and today I want to become a coffee barista! HAHAHA
Here’s my version of Dalgona coffee with a Vietnamese twist by simply adding pasteurized egg yolk. The yolk adds extra creaminess and decadence to the usual Dalgona coffee recipe.
Total Prep Time: 10-15 mins.
- 3 tsp instant coffee (I prefer Nescafe Gold)
- 1 tsp brown sugar (i prefer bitter coffee. you can add more sugar)
- 3 tsp hot water
- 2 cup fresh milk
- 1 egg (optional)
- ice cubes
- chocolate syrup for garnish (optional)
In a mixing bowl, add first three ingredients and start whisking/mixing.
Step 2: (optional)
Take your room temperature egg (NOT COLD) and place them in a pan with water. Bring the water temperature to a steady 140 degrees for about 4-5 mins to kill potential bacteria. After 4-5 mins, place the egg in a bowl of ice bath to stop the heat.
Once the egg is cool, separate the egg white and add the egg yolk to the mixing bowl. Whisk for about 8-10 minutes total (much longer if you are doing it manually). Once you’ve achieved that thick frothy/creamy consistency, it’s time to assemble your Dalgona coffee!
In a clean glass, add the ice then the fresh milk. Then add your frothy coffee mixture on top of the fresh milk. Garnish with the liquid chocolate. ENJOY!
Let me know if you like my recipe by leaving your comments/feedback below.
KEEP SAFE and THANK YOU!