The dalgona coffee craze has perhaps peaked but the love around the world for the fun, frothy beverage is still strong. Did you know that while it was social media users in South Korea who sparked the recent frenzy for whipping together instant coffee, sugar, and water, in Greece, India, and Pakistan, people have been enjoying similarly-prepared drinks for decades?
After whipping up a few cups of dalgona coffee myself, it occurred to me that the coffee fluff might be a great addition to a plain chia pudding.
Makes 2 servings
Ingredients
1½ cups milk of choice
5 tbsp chia seeds
2 tbsp hot water
2 tbsp granulated sugar
4 tsp instant espresso
Instructions
Whisk together milk and chia seeds in bowl. Let stand for 15 minutes, then whisk again to prevent clumping. Cover and refrigerate until milk has been absorbed, creating pudding consistency, about 8 hours. Chia pudding will keep well in refrigerator for 5 days.
Using handheld or stand mixer, whip together water, sugar, and espresso until they form thick, caramel-coloured foam that holds its shape, about 4 minutes. Stored in refrigerator, espresso foam will stay thick for 2 days.
Divide chia mixture among 2 glasses, then top with espresso foam. Stir espresso foam into chia mixture just before eating.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.