A newish coffee drink making the news these days is a frothy whipped coffee called dalgona coffee. This coffee drink seems to have viral in Korea during the Covid-19 quarantines.
You roughly need about 2 Tbs instant coffee, 2 Tbs sugar, and 2 Tbs hot water. You mix them together in a bowl and whip with a whisk (or beat with beaters) until thick and creamy. It is helpful if you have an electric whisk because it can take a while to get the right thick whipped consistency. The reason to use instant coffee is because it dissolves.
To make the drink, pour milk into a glass over ice cubes about 3/4 of the way and then top with the frothed coffee.
For a cool summer treat with your iced coffee, try this simple, sweet dessert….
Coffee Brownie Trifle
1 batch of your favorite brownie recipe (13×9 size), cooled, cut into 1/2-inch cubes
1 cup brewed strong coffee (any variety), cooled, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup cold milk
1 pkg. (3.9 oz.) chocolate instant pudding
2 cups thawed whipped topping
1 cup fresh raspberries
Toss brownie cubes with 1/4 cup coffee
Beat cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in whipped topping.
Place half the brownies in 3-qt. serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour. Garnish with additional raspberries before serving if desired.
Enjoy with your favorite cup of coffee or iced coffee!
1 tub (8 oz.) Frozen whipped topping, thawed, divided
1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles
Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.