Chances are that the beautiful, fluffy Instagram Dalgona you went Dal-gaga over, was made with instant coffee. The reason with the fat content of Espresso. But what self-respecting San Francisco coffee shop would commit such heresy? After much youtube research, Josh devised our own not-so-express way to make a true Espresso dalgona that involves a super-concentrated Espresso frozen, then drip-distilled, then whipped into a sugary fluff. Its a bit of science, a bit of wizardry, and just a tiny bit of magic.
(Soundtrack from “Oh my”, recorded as a wedding party favor for our guests). We enjoy sneaking these into cafe materials here & there.