The last two weeks of my quarantine have been filled with delicious food since I am cooking every day and I have also been incredibly caffeinated, thanks to this newly discovered coffee inspired by South Korean candy of the same name. One of my colleagues at work shared a photo of this coffee with me over video conference and once I learned how it was made I thought I wouldn’t like it and its not really a big deal – well was I wrong – its now a big deal in my house!
You might wonder what’s so special about this coffee? Well instead of frothing the milk you froth the actual coffee and that is instant coffee – don’t try this with ground coffee – it won’t work. It will take a good 10 minutes before the mixture will turn into froth. I have a Kitchen Aid stand mixer which is perfect for this but if you only have a hand mixer its still worth the effort of standing at the counter for 10 minutes and see if you get addicted like me. The below ingredients are for one generous portion but I have experienced that the froth comes out more “frothy” in the Kitchen Aid when you double up the ingredients. It might have to do with the size of the bowl and the single portion might sit too low in the bowl and isn’t the optimal critical mass for the beater to truly beat it to its maximum fluffiness (if such a thing even exists). So all I am saying is, if you have an electric stand mixer, you might want to double up the ingredients and then store the left over goodness in a container with a lid in the fridge. It keeps well for at least two days.
This coffee truly tastes like fancy coffee shop bought coffee but for a fraction of the cost and readily available at your own house and leisure. And since it calls for 2 tablespoons of instant coffee, you get a very healthy dose of caffeine ;-).
Ingredients: (1 generous portion)
- 2 tablespoons warm water
- 2 tablespoons instant coffee (this won’t work with ground coffee) – I found Italian instant coffee is the best, all the others seem to be very bitter. I Like Medaglia D’Oro, you can order it on Amazon
- 2 tablespoons granulated sugar
- 1 glass of whole milk (or any other milk you prefer)
- Optional: if you like cinnamon, add a tiny pinch of cinnamon
- Optional: Chocolate covered espresso beans
- Add the instant coffee, sugar and hot water (and cinnamon) to a bowl and whisk for 10 minutes until the mixture becomes super thick — it should hold a similar consistency to whipped cream with stiff peaks — and turns into a subtle golden brown color.
- Pour milk into a glass outfitted with ice cubes, then scoop the pillowy mixture on top of the cold milk and grate a chocolate covered espresso bean on top. Voila – your fancy home made iced Magic Coffee is ready to be consumed (don’t forget to mix the frothy coffee foam with the milk, it will be a little bit messy but worth it!