1tablespoonsugargranulated white, turbinado, or cane
1cupmilkI used coconut milk, but any kind works
Whip the egg white (or aquafaba) until it is frothy and mostly stiff with a whisk, hand mixer, or handheld frother. Add the sugar and whip until stiff peaks form and it sticks to your whisk.
Sift in the cocoa powder. Whisk it in until incorporated.
Add the milk to a cup. Top with the whipped chocolate and enjoy!
Do not add the cocoa powder until instructed or the egg whites will not properly whip. The powder will weigh the mixture down too much to froth properly.Sugar: this recipe works best with fine, granulated sugar. But it also works with many other sugars. Make sure the egg white/aquafaba is stiff before adding the sugar, especially if using a heavy sugar like coconut sugar.Aquafaba is the liquid left when you strain chickpeas from a can. Eating any part of an egg raw can present a health and safety problem, as raw eggs do carry bacteria. If you'd rather not take the risk, buying eggs that have been pasteurized (look out for that on the label) or liquid egg whites in a carton, as these are always pasteurized, is a good compromise.You don't need the extra froth assist from the egg white (or aquafaba) when making Dalgona coffee since there are additives and stabilizers in instant coffee.*When using aquafaba, adding ¼ teaspoon cream of tartar will get you firmer peaks in your mixture. This recipe doesn't work as great without the cream of tartar since the cocoa powder is so heavy that it deflates the whipped aquafaba.