All aboard, yes that’s right I’ve jumped on board the Dalgona Coffee train but with a twist. I took that fluffy velvety dalgona coffee whipped topping and combined it with a rich vanilla chia seed pudding. For me it’s the best of both worlds and perfect for a morning boost or an afternoon treat. Checkout the recipe because I added an ingredient that’s not found in most dalgona coffee recipes.
Well in case you have been hunkered down without internet access I’ll fill you in on what you’ve missed. It seems just around the time we all got locked down in quarantine this new cool coffee drink took social media by storm. Basically dalgona coffee is a whipped topping consisting of instant coffee, water and sugar. The frothy dalgona topping is then dolloped over chilled iced milk. To make it keto friendly you just substitute your favorite keto sweetener like a wondrose or swerve and use a milk substitute such as almond or coconut milk.
Instant coffee starts out as you guessed it, regular coffee. There are two methods used to go from fresh ground beans to flaky powdered instant coffee. The first method involves taking liquid brewed coffee and spraying through high heat. By the time the droplets hit the ground they have turned into powder. The second method is freeze drying coffee where liquid coffee is frozen using a chemical reaction to vaporize the coffee into dry powder. Both processes have adverse effects on the coffee flavor and caffeine content. On a plus side it’s a great way to add coffee flavor to recipes without a gritty texture. Instant coffee can last almost indefinitely if stored in a cool dry place so it’s great to have on hand during times like these.
As I was preparing to make my dalgona coffee topping I had an idea that worked out especially well. I added a single egg white to my instant coffee, sweetener mixture along with half the water of a traditional dalgona coffee recipe. The egg white gives the dalgona topping a little more stability and fluff very similar to making a meringue.
Egg whites are used in all sorts of classic beverages and as long as you use fresh high quality eggs is safe to consume. Numerous classic cocktails such as whiskey sours call for egg white to give drinks a frothy head. If you’re not feeling adventurous you can just make a traditional dalgona coffee topping with equal parts instant coffee, sweetener and water. I love the extra volume that the egg white gives this recipe so if you’re game I really recommend trying it with egg white.
There are countless recipes for chia seed pudding on Pinterest and other places. I wanted to use a classic version that would mix well with the strong dalgona coffee flavor. Vanilla is the perfect pairing with coffee so it was an easy choice. I use coconut milk in my chia seed pudding recipe but almond milk works just fine too. Once you whisk the chia seeds with the ChocZero Vanilla Syrup, sweetener and coconut milk the seeds will start to sink to the bottom. For even distribution I stir the pudding after 30 minutes allowing the chia seeds to begin to bloom and double in size.
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