Okay, I know you’ve already seen this drink on all your social media accounts and you probably made it too. But excuse me for being a tad behind on these trends as I’m getting old… like what is tiktok??? I recently made an account and boy do I feel lost! Feeling like how my parents feel with IG!!! GAHHHHH! I’ll try my best to stay on top of it, but pardon my tardiness. In case it hasn’t been too apparent to you, I’ve also dabbled a bit more in dark food photography (check out that newly painted black-drop!). I’ve come to realize that although I love light and airy photos, whenever I produced them, my work never truly resonated with me. It always felt like someone else’s work and I wasn’t absolutely proud of it. I’m extremely happy that I didn’t just stick with it and continued down that road because I finally feel my creative juices really flowing. I believe my heart lies within the darker photos and transitioning to them brings me a sense of calm and relief. Mainly because I am finding my “look” in photography and that is such a HUGE accomplishment for me.
Speaking of accomplishments, yesterday was TBW 3rd birthday! I can’t believe I forgot about it!!! I’m sad to say the least, but I will do it justice and bring something real good this coming week to make up for it. I clearly remember having my quarter life crisis right before turning 24 and that was what pushed me to start this journey. I was in such a dark place and was terrified of sharing my thoughts and emotions with the world in this small corner of the world, but that all seems miles away now. I’ve grown slowly and steadily with this blog and can honestly say that without it I would be in a completely different mindset right now. So if I could thank my own blog, I would haha! Thank you as well for taking the time to read all that I write and for your constant support. You have no idea how happy I am when I receive an email or comment with words of encouragement and/or pictures of you creating my baked goods. Thank you for fulfilling a part of my life I never knew I needed until now.
Finally onto this dang coffee. It is G O O D . Don’t take that lightly either. I’m definitely not a coffee snob, but I know a good coffee when I taste one. If you enjoy more than a morning cup of joe and like to go out to cafes for drinks with friends, this drink will bring you right back to those memories. Well at least it did for me. Sitting out on a sunny day in California at a nice little coffee shop with my best friend having an affogato and chatting about who knows what… not a pandemic that’s for sure! I don’t even know where this recipe originated from or who started it or made it go viral, but here is how I made it and I’ll list the things you can and can’t sub out! See you on the bandwagon!
DALGONA COFFEE RECIPE
- 1/4 cup instant coffee
- DO NOT sub this out or your coffee won’t whip up
- 1/4 granulated sugar
- can sub for brown sugar, honey or date syrup
- 1/4 cup hot water
- 1 1/2 cups milk of your choice
- 1 tsp. cocoa powder *optional
- In a stand mixer or with a whisk, whip the coffee, sugar & water together till light and fluffy. I like it pretty aerated, sort of like soft peaks when you whip heavy whipping cream.
- Grab two large cups and fill it 3/4 way with ice.
- Pour the milk equally into both cups.
- Spoon whipped coffee into the cups & dust with cocoa powder.
- Stir & enjoy!