MidCentury Matcha Mama
Banoffee Dalgona Coffee
Banana+Toffee=Banoffee
+Dalgona Coffee=Heaven!
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The world became obsessed with Dalgona Coffee during quarantine, I mashed it with one of my favorite desserts.
Recipe:
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1 Cup Dulce De Leche
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2.5 frozen bananas, use remaining half for slicing/ garnish.
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1 cup milk
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Instant coffee for garnish
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Optional: Graham cracker quarter rectangle for garnish
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Dalgona Coffee:
Equal parts hot water, sugar, and instant coffee. I used 2 TBSP of each, and beat for 5 minutes on high speed in my stand mixer. A hand mixer or a whisk and some serious elbow grease will work as well.
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Blend the banana with the dulce de leche and milk on smoothie setting until smooth. Pour into glasses, spoon Dalgona coffee topping over top. Sprinkle additional instant coffee granules over the Dalgona, and garnish with graham and banana slices if desired. Serve with straws and sip immediately, because it will settle and separate.
The bitterness of Instant Coffee is the perfect marriage to the sweet, frozen, banana toffee base. Using a straw and mixing as you sip will ensure an even and perfectly balanced drink from start to finish. It tastes like delicious banoffee pie in a glass, with more of a caffeine kick.
As I stated, it will separate as you sip, but it does create a cool ripple effect. Mixing as you go is important, if you're left with too much coffee foam at the end, add a splash of milk to prolong your drink.
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Enjoy!
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-Elle
