Dalgona Coffee (Whipped Coffee)

This is one of the earliest recipes that Aaron and Claire posted on their website. Apparently this interesting whipped coffee went viral during the early days of the pandemic and people started posting lots of videos, challenges, and recipes involving it.

I had completely overlooked it the first few times I went through the blog because I'm not really a big coffee drinker and figured my efforts would be better spent on the food recipes rather than the drinks. But, every once in a while, I do get hit with a hankering for a sweet, milky post-dinner coffee. And this looked like it might fit the bill, so I finally decided to check it out.

The recipe itself is very simple, but quite interesting. It involves combining equal parts instant coffee, sugar, and hot water and vigorously beating them until the mixture becomes light and stiff. Almost like whipped cream or a meringue. The whipped mixture is then spooned over cold (or hot) milk and served.

Based on some quick Googling, this recipe originated in either South Korea or Macau, where it is sometimes served with various toppings. Cocoa, instant coffee crystals, or crushed biscuits are apparently popular garnishes. I'm not really invested enough to try to determine the precise origins. Suffice to say that it is interesting and tasty and, as far as I can tell, popular in both countries.

The coffee foam on its own is quite intense and a bit bitter, but once mixed with the milk, the final result is a bit like a creamy latté or Vietnamese coffee. I quite liked it!

Dalgona Coffee

From Aaron & Claire

Ingredients

Ingredients are per serving. Multiply by the number of servings you'd like to make.

• 2 Tbsp. instant coffee crystals
• 2 Tbsp. sugar
• 2 Tbsp. boiling water
• 2-4 ice cubes
• 1-2 c. milk¹

Directions

1. Combine the coffee, sugar, and water and beat with a whisk (or the whisk attachment of a hand or stand mixer) until mixture becomes light, fluffy, and forms soft peaks.
2. Add ice and milk to a large glass.
3. Spoon whipped coffee on top of the milk.
4. Use a straw to mix and drink your coffee.

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¹ Adjust the quantity of milk depending on how strong you like your coffee. One cup of milk per serving is probably sufficient for those who like relatively strong coffee. One-and-a-half or two cups may be more appropriate for those who like a more dilute, mellow flavour. ^Back

I loved eggnog as a kid and this was always my go-to recipe. I don't make it so often anymore, but it's still a nice treat every once in a while. Add a little rum if you like. Personally I prefer my eggnog without any booze but, to each their own.

Eggnog

Adapted from Betty Crocker's Cookbook for Boys & Girls

Ingredients

• 3 eggs¹
• 1 1/2 c. milk
• 6 Tbsp. (vanilla) sugar
• 3/4 tsp. vanilla extract
• 3/8 tsp. ground nutmeg

Directions

1. Combine all ingredients in blender and mix until homogeneous and slightly frothy.
2. Serve immediately or refrigerate for later. Garnish with a little extra nutmeg if desired.

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¹ I've always just used whole raw eggs in my eggnog. Then again, we generally had fresh eggs from our own chickens to use. If you're wary of eating raw eggs, you can look for pasteurized eggs at the grocery store. They're generally sold in square cartons (like milk cartons) around here. If using pasteurized liquid eggs -- check to make sure they haven't had any other seasonings or ingredients added! -- 1/4 c. should be roughly equivalent to 1 large egg. ^Back

Chai Glop

I really like chai, and I also really like the sweet "chai latte" mixes you can get at the grocery store -- stuff like this. Unfortunately, the local grocery no longer carries the decaf version, and this is something I generally like to drink in the evening, with dinner. So, symbol set out to re-create the chai glop experience.

After a few iterations, this is what the recipe looks like. It's easy to prepare in large batches and then keep in a mason jar in the fridge, and like the commercial glop, needs no further preparation -- just mix with milk and drink.

Ingredients for 2C water:

• 5 orange pekoe tea bags
• 1 cinnamon stick
• 20 cardamom pods
• 16 black peppercorns
• 1 star anise
• 4 cloves
• 1/2 tsp ginger paste
• 1 tbsp honey
• 3 tbsp jaggery
• 1 tsp vanilla extract

Procedure

1. In a small pot, bring the water to a boil.
2. Remove from heat and add all the other ingredients.
3. Steep for five minutes.
4. Remove the tea bags.
5. Pour everything else into a mason jar and store, refrigerated, for up to a week.

Removing the teabags after a few minutes prevents it from becoming bitter; leaving the other ingredients in means it will keep steeping in the fridge and become stronger.

To use, pour through a strainer and mix 1:1-1:3 with milk; one 2C batch of glop will make 1-2L of drink depending on how strong you want it.

Switchel

A gingery cold drink.

Ingredients

• 6 C water
• 3/4 C cider vinegar
• 1/2 C maple syrup
• 1/4 C old-fashioned rolled oats
• 2 tbsp grated fresh ginger
• 1 tsp grated lemon zest
• 1/4 tsp salt

Bring all ingredients to simmer in large saucepan over medium-high heat. Immediately remove from heat and let cool. Strain through a fine mesh strainer and refrigerate. Serve over ice.