Quick Whipped Thai Tea Dalgona

Fueled by the boredom of stay-at-home folks during this covid-19 crisis, Dalgona coffee took social media by the storm. The coffee infused sugary froth is whipped to a semi-stiff peak and then layered on top of a glass of milk, the aesthetics and the lure of the creamy coffee culture made it a sensational drink to attempt at home. Because I don't drink coffee, but I do drink tea, I wanted to discover a substitute recipe which can pull off the similar aesthetic.

The original Dalgona recipe is alot of hard work to get that sugar whipped up. Obviously it's something that you probably don't have time to do it often. Without spending 15 minutes just whipping away, my recipe relies on using heavy whipping cream to imitate the texture and the richness while reducing whipping time by employing the hand held milk frother. Also, alot of people have been saying that the standard Dalgona coffee recipe tends to be too sweet. Since we're relying on whipping cream and not sugar to create the frothy texture, we can reduce the sugar input to create a balanced component. To elevate this further, I've added a touch of salt to contrast against the sweetness, transforming it to something reminiscence of salted caramel concept where the sweet and salty cream compliments the milk base. 

Quick Whipped Thai Tea Dalgona

Time: 10 min
Course: Beverage
Serving: 1

Ingredients

2 tbsp Thai tea leaf/powder
1/2 cup water
1 1/2 tsp sugar (add or subtract to taste)
4 tbsp heavy whipping cream (cold)
​1/8 tsp salt
1 cup of milk (you can substitute with any kind of milk)

How to make it?

1. Combine Thai tea leaf/powder and water in a small pot. Boil for 3 minutes. 

2. Strain the tea leaf. Scoop 2 tbsp of tea liquid into a tall mug or a mixing bowl. Swish the liquid around to help it cool.

​3.  Combine the sugar, heavy whipping cream, and salt to the tea liquid. Use the hand held milk frother to mix the ingredients until a semi-stiff peak forms. This should take around 5-8 minutes.

​4. Prepare a glass of milk with ice. Fill it up to about 4/5 to the rim of the glass. 

5. Spread the Thai tea whipped cream on milk. Serve with a spoon.

"The last taste of sweets is sweetest last." - William Shakespeare