[Diary] Dalgona Coffee With Oat Milk
I’ve been getting tired of classic coffee lattes lately, and since I happened to come across a recipe for “Dalgona coffee,” I tried to recreate it. I found the taste to be very similar to stout, with a strong oat and caramel flavor ~ :)
The materials and tools used include
- Moca instant coffee powder, 3 teaspoons
- Honey, 2 teaspoons
- Oatly Barista (refrigerate), 1 cup
- A transparent cup is best.
- Milk frother or egg beater
Unlike a traditional latte, this 400-coffee latte uses coffee liquid instead of milk for frothing. To better retain the bubbles incorporated during the frothing process, the following points should be noted.
- Instead of using freshly ground coffee powder, instant coffee powder is used to reduce the amount of water.
- Thickeners such as honey or white sugar need to be added to increase the viscosity of the mixture.
- Throughout the process, the mixture should be kept at a low temperature, at which point the hydrogen bond network structure is more complete and the liquid is easier to whip.
Below is the complete production process:
- Add mocha coffee powder and honey to a cup, and pour in a very small amount of oat milk, just enough to cover the coffee powder and honey;
- Use a frother to stir the mixture, keeping the frother close to the surface of the liquid to incorporate more air bubbles;
- Slowly pour in another 1/4 cup of oat milk, gently stirring to combine it with the whipped foam on top;
- Continue adding the remaining oat milk.