Salted Caramel Dalgona Coffee
 
 
Serves: 2 servings
Ingredients
  • For the Caramel Milk:
  • ¾ cup sugar
  • 2 tbsp. Butter
  • ½ teaspoon kosher salt
  • 2 cups milk, room temperature
  • 1 tsp. Vanilla
  • For the whipped Cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla
  • For the coffee:
  • ¼ cup instant coffee
  • 2 tablespoons sugar
  • ¼ cup boiling water
  • To assemble:
  • 1 cup milk
  • Dark chocolate, grated or coarsely chopped OR crumbled chocolate sandwich cookies
  • Flaky sea salt
Instructions
  1. To make the caramel milk, heat the sugar in a medium saucepan over medium heat, using a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, until all the sugar is dissolved. Continue to cook stirring infrequently until the caramel turns a deep amber color. Immediately remove from the heat and whisk in the butter and kosher salt. Stir in the milk and vanilla extract. If the caramel seizes, return the pan to the stove and cook over medium-low heat, stirring occasionally, until the hardened sugar has dissolved completely. Turn off heat and cool to room temperature, then refrigerate at least one hour before using.
  2. To make the whipped cream: combine heavy cream, sugar, and vanilla. Whisk with a handheld or stand mixer (or do it by hand with a whisk, if you’re feeling adventurous), until stiff peaks form.
  3. To make the Dalgona Coffee: combine the instant coffee, sugar, and boiling water and whisk with a stand mixer until the coffee is frothy and holds soft peaks.
  4. To assemble the Salted Caramel Dalgona Coffees: fill two large glasses with ice. Place ¼ - ½ cup of the Salted Caramel Milk in each glass, then add an equal amount of regular milk to dilute (depending on your preferred sweetness level. As pictured, I used ½ cup each). Evenly divide the Dalgona Coffee between the two glasses, the top with a dollop of whipped cream, some grated chocolate, and a sprinkle of sea salt. Reserve the leftover whipped cream and Salted Caramel Milk for future batches - they should both keep in the fridge for several days.
Recipe by Allons-Eat! at https://www.allonseat.com/salted-caramel-dalgona-coffee/