Dalgona Overnight Oats - Partnership with Hexa

Updated: May 25

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Do you still remember the Dalgona Coffee craze a few years back? Everyone jumped onto the bandwagon and it was a viral social media moment. I am guilty of that too. But very few know about the origin.



It was actually founded by Jung Il-woo. He was in Macau and consumed a beverage that tasted just like the actual dalgona back in Korea. Dalgona is actually a honeycomb toffee candy (if you watched Squid Game on Netflix, you will probably know what it looks like). That's how Dalgona Coffee came about. Simply put, it is whipped coffee on milk. And you will be surprised what the actual pronunciation of Dalgona sounds like.



A few months back, I saw a Dalgona Cheesecake pop up on my feed and somehow it intrigued me to try Dalgona Coffee again. As for the cheesecake, stay tuned. Anyhow, I researched and dug deeper on how to make Dalgona coffee from various resources.


Tastes like coffee ice cream...


The best result is by using weight and not by TBSP. The amount of sugar and water is 3 times of the instant coffee used. If the instant coffee is 5g, the sugar and water should be 15g each. Give the mixture a stir to dissolve to coffee and sugar 1st before whipping it up with a hand or stand mixer.


Without much delay, let's get on with the recipe.


 

Ingredients:

(Serve 1)

  • Hexa Breakfast Oat Mix, 100g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.

  • High Quality Cocoa Powder Preferably Callebaut or Valrhona, 1.5 TBSP

  • Any Vegan Milk (I'm using oat milk), 240g

  • Maple Syrup, 2 TBSP Adjust To Preference

  • High Quality Instant Coffee Preferably Little's, 5g

  • Granulated Sugar, 15g

  • Water, 15g

 

Equipment:

  • Mason Jar

  • Hand / Stand Mixer

 

Directions:

  1. Add Hexa Breakfast Oat Mix, cocoa powder, milk and maple syrup into a mason jar.

  2. Stir to combine well.

  3. Give it a good shake and chill in the fridge overnight.

  4. When about to serve, add instant coffee, sugar and water into a large bowl.

  5. Give it a stir to dissolve the coffee and sugar.

  6. Use a hand or stand mixer, and whip the coffee mixture until stiff peaks.

  7. It will take 10 to 15 mins.

  8. Give the overnight oats a quick stir.

  9. Scoop the whipped coffee onto the overnight oats.

  10. Serve immediately.


Hexa Breakfast Oat Mix...


When it comes to instant coffee, I only trust Little's...

 

Recipe Video:




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