Zero-Sugar Whipped Dalgona Coffee

This looks pretty tasty, and for those who are on a sugar restricted diet, this can work for you.

Dalgona Coffee, a trendy fluffy creamy whipped coffee

Opting for a low-carb sweetener can nix the need for sugar in your recipe. Image Credit: Ana Rocio Garcia Franco/Moment/GettyImages

If you’re cutting back on sugar and coffee is part of your routine, good news: You can still enjoy Dalgona coffee.

You need not be a kitchen master, after all, as making dalgona coffee is possible with just instant coffee, sugar, milk and hot water ” and a lot of arm power.

All you need to do is mix two tablespoons of coffee, sugar, and hot water together in a bowl, and beat the mixture for about three to five minutes (or count to 400!). You’ll know it’s ready when it has changed into a golden brown color and has become thick, creamy and frothy in texture. Then pour milk in a glass with a few ice cubes, and top it with your golden brown mixture using a spatula.

Also, if you’re converting a regular Dalgona coffee recipe into a zero-sugar version, you may need to adjust the amount of sweetener, notes New York City-based bartender Chelan Finney.

Though many low-carb sweeteners (such as erythritol and stevia) say you can use them in a 1:1 ratio to sugar, you may find some of them are more or less sweet than you’re used to. Simply start with less than the recipe calls for and add as needed.

No matter what drink you prefer, two principles apply:

  • For one, be sure to keep whipping until you get the fluffiest texture.

    “What I tell people is to whisk until your arm goes numb and don’t stop,” Mussi says. “I’ve been using a metal whisk coated with silicone, but any whisk should work. You can also use an electric mixer if you aren’t up for a workout.”
  • And whether you opt for dairy or coconut cream, be sure it’s well-chilled. Use a metal bowl, which retains the cold, and put it and the whisk in the freezer for a few minutes before you whisk — this will help the cream whip up faster and give you more volume, Mussi says.

Author: Dennis Hickey

There are no limits to success to those who never stop learning. Learning will nourish your personal growth. I hope you enjoy this website and visit often so you too keep learning and growing.

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