"Dalgona coffee is huge right now and is the perfect companion to isolation life. I’ve decided to make mine a little naughtier with toffee and of course, with a tea twist..."
Dirty Dalgona with Masala Chai and Golden Honeycomb
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- Recipe Card
Prep time: 5mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 Instant Granulated Coffee
- 2 tablespoons Granulated Sugar
- 2 tablespoons Freshly Boiled Water
- 3 teaspoons Masala Chai
- 2 Almond Milk (or Milk)
- 1/4 cups Coconut Cream (or Cream
- 20 grams Golden Honey (or a crunchie bar)
Method
Step 1
In a small mixing bowl, combine the instant coffee, sugar and hot water (I like to use brown sugar). Using an electric mixer, whisk the ingredients on high for about 5 minutes until the coffee is smooth and whipped. Set aside while you make the sweet masala chai.
Step 2
In a small saucepan, heat the milk, cream and honeycomb toffee until it starts to bubble and everything is combined. Remove from the heat and add the masala chai loose leaf tea.
Step 3
Allow to infuse for 5-7 minutes and remove the leaves using a fine mesh strainer.
Step 4
Pour your prepared chai into cups, spoon on the dalgona coffee over the tea and sprinkle with golden honeycombe toffee (optional).
Step 5
To make this iced, use only 1 cup (8fl oz) of almond milk and pour the mixture over ice, add the whipped dalgona coffee and sprinkle with golden honeycomb toffee.