A dalgona coffee with cold milk is my go-to summer drink. I discovered this golden coffee beauty during the last summer lockdown and since then did not stop drinking it. Since I started last year I am following the same recipe:
2 tbsp instant coffee or espresso powder
1 tbsp sugar
2 tbsp very hot water
ca. 300ml/13fl oz milk
Mixing the ingredients above except the milk with a hand mixer.
(slightly changed recipe from https://www.bbc.co.uk/food/recipes/dalonga_coffee_20606)
Usually, my dalgona cream always had a very creamy texture, almost like whipped cream, see below:
But the last two times, my coffee cream got frothy, like a milk foam instead. I know that reduced sugar can lead to more frothy and less creamy foam, but as said, I did follow the exact same recipe.
Any idea why the foam is not creamy anymore? And I get a froth instead? Could this be due to mixing it on a higher/quicker level?
I would like to have my coffee cream back. Thank you!