The Dalgona coffee craze swept the globe thanks to its photogenic appearance and simple recipe, but if you’re a fan of chocolatey delights, this Milo Dalgona is an irresistible twist you'll want to try.
Originating from the whipped coffee trend that started in South Korea during social distancing times, Dalgona coffee is traditionally made by whipping equal parts instant coffee, sugar, and hot water until they become creamy and then adding it to cold or hot milk.
Taking inspiration from this trend, the Milo version substitutes coffee for Milo, the beloved malt chocolate powder, offering a rich, velvety chocolate experience that’s both comforting and indulgent.
I've crafted this particular Milo Dalgona recipe after several trials with online versions that didn’t quite hit the mark. By blending Australian Milo with heavy whipping cream, this recipe ensures a thick, luscious topping that perfectly complements the creamy milk base.
Whether you’re looking to shake up your coffee routine or simply in the mood for something sweet and satisfying, give this Milo Dalgona a try. It’s not just a delightful treat to sip on; it’s also a fun recipe to whip up, literally! So, grab your mixer and let’s create a beverage that’s as enjoyable to make as it is to drink.
Cheers to a little indulgence in your day!
Ingredients:
(Serve 1)
Milo Preferably Australian Made, 30g + More For Serving
Heavy Whipping Cream, 30g
Ice Cubes, A Handful
Whole Milk, For Serving
Equipment:
Stand / Hand Mixer
Directions:
Transfer milo and cream to a large bowl.
Whip until thick with a stand or hand mixer.
Add ice to a serving glass.
Fill the glass to about 3/4 full with milk.
Top it off with that milo cream and a dusting of milo.
Serve immediately.
Cheers!
Cheers!