Creamy whipped toffee-flavored Dalgona Mushroom Coffee tops your milk of choice in this energizing and healthful drink that's trendy, sweet and deliciously refreshing! Enjoy for breakfast, snack or dessert. Keto, Low Carb, Vegan, Paleo.
Course Beverage, Breakfast, Dessert, Snack
Cuisine American, Korean
Keyword coffee, dagona, mushroom
Prep Time 5minutes
Cook Time 3minutes
Total Time 8minutes
Cost .50-$2 (depending on brand of mushroom powder and if you buy in bulk or individual packets)
hand held mixer OR immersion blender with whisk attachment
1tablespoonLow Carb Powdered SugarOR for Paleo: granulated sugar of choice, such as maple sugar or coconut sugar powdered in a coffee grinder
1cupmilk of choice (<— my favorite is homemade macadamia nut milk), cold
Pour instant coffee, mushroom powder, sweetener and boiling water into mixing bowl or tall glass (that fits your beater/electric whisk). Use an electric hand mixer OR an immersion blender with a whisk attachment.
Whisk together ingredients until foam is thick and creamy, about 2 to 3 minutes. The color will change from dark brown to a light caramelized color.
Put ice cubes into a glass. Pour over milk. Spoon the whipped coffee on top, one spoonful at a time. Serve.
Dalgona Meringue (variation with extra voluminous fine foam)
Make this version if you want a really fine and fluffy foam that's caramel-colored. You can make it purely herbal with no real coffee, just mushroom powder, or add instant coffee too, if you prefer. (I haven't tried to make this version low carb, so I don't know if a liquid low carb sweetener will work. Let us know if you try it.) This version is Paleo.Ingredients2 Tablespoons maple syrup or honey 1 egg white, no yolk at all, preferably room temperature 1 teaspoon mushroom powder (Note: You can use just mushroom powder, just Instant Coffee, or a combination of both) 2 teaspoons Instant Coffee Powder, decaf or regular (optional)Instructions
In a mixing bowl or tall mixing glass, use an electric mixer or an immersion blender with whisk attachment to beat the egg white. Beat on high until egg white foams and turns white, about 1 minute.
In a small saucepan (choose a lightweight saucepan to make the next step easier) add the honey or maple syrup. Heat to boiling (which will happen fast with so little sweetener being heated). Swirl the pan as needed to evenly distribute the bubbles, when bringing to a boil.
While constantly beating the egg white, pour the hot syrup mixture into the fluffy egg whites in a slow and steady stream.
Finally, add mushroom powder and/or the coffee powder, and continue to beat until super fine, glossy foam develops that forms peaks. This step takes about 1 to 2 minutes. (The heat of the maple syrup or honey fully cooks the egg whites.)