Mini Dalgona Mochas

Dalgona coffee took the quarantine world by a storm, and given that most of us had that much more time on our hands, it was a fun food science experiment to dive in to. The dalgona coffee is crowned with a beautiful creamy froth that is formed by whisking equal parts of instant coffee powder + sugar + warm water together. (It’s a great arm workout for sure!) Fair warning that it is definitely quite strong, although it seems benign with the amount of sugar it contains, and it can be quite potent in that sleep may not find you for hours after consumption. This version puts a chocolate spin on the whole thing, and is absolutely delicious. The mini is just the perfect hit of coffee and chocolate, and not too much to leave you become a night owl but just enough to leave you feeling satisfied.

Kitchen-57.jpg

Ingredients

For the base

  • 1 cup milk of choice

  • 1 tbsp cocoa powder

  • 1/2 tsp cinnamon powder

  • Pinch of salt

  • Dash of maple syrup

  • Dash of chocolate liqueur (optional)

For the dalgona mix

  • 2 tbsp instant coffee powder

  • 2 tbsp sugar

  • 2 tbsp warm water

  • 1 tbsp cocoa powder

For the topping

  • Handful mini marshmallows

Method of Preparation

  1. In a milk pan, add all the ingredients for the base, except the liqueur. On medium heat, mix well so its well incorporated and warm enough per your preference, and turn off the heat.

  2. In a small mixing bowl add the ingredients for the dalgona mix, except the cocoa powder, Use an electric whisk to mix. Keep whisking till it becomes thick and creamy, and the colour changes to a lighter shade. Then add the cocoa powder and whisk till well incorporated.

  3. To two espresso cups, add the base. Top with a dash of liqueur, if using. Spoon over the dalgona mix.

  4. Top with some marshmallows and enjoy warm!