Mysterious Stranger from Korea
If there’s one thing I’ve discovered during this whole self quarantine, it’s that there’s a lot of cooking and creating going on. Some bloggers are trying new recipes from around the globe, while others are creating interesting art. Those creations are then uploaded to the world wide web and turn into instant sensations. I know there were viral videos before Covid-19, but since the lockdown the number of viral videos have multiplied by… well… a ton!
I’ve fallen victim to it as well. It started with my boys creating a mosaic on the driveway, then my oldest and I attempted the Right Foot, Left Foot, Tic Tok craze. Most recently I bought some instant coffee and whipped up a Dalgona Coffee. If you’re on Instagram you must have seen it. If not, it’s the easiest, yummiest, non-alcoholic coffee drink you can make. All you need is ice, milk, sugar, boiling water and instant coffee. Then you beat the hell out of it until it’s thick and frothy, pour it in a glass and voila, yummy drink.
But since this is a food and cocktail blog, you know I wasn’t satisfied with the plain version. Don’t get me wrong, it was absolutely delicious and a great arm workout. (I switched to my electric mixer after my arms gave out from 5 minutes of constant whisking.) But I wanted to take it up a notch. I wanted to turn it into a cocktail. So I started thinking of all the different liquors that would work with the coffee. There are several: whiskey, Irish whiskey, amaretto, vodka, bourbon… pretty much any liquor… well any liquor except a fruity liqueur. That would be gross.
Anyway, I could’ve gone with a stronger cocktail, but I wanted a drink that would be great after dinner or as an afternoon tipple. Something you could enjoy for happy hour or as a dessert. That meant a low AVB (alcohol by volume) drink. I had just the thing: a coffee liqueur. I mean, it’s already a coffee drink, so why not up that delicious coffee flavor? That meant a shot of Cutler’s Cold Brew, a strong, rich, coffee liqueur that’s great on its own, but takes this Korean coffee drink to a whole other level!
So, if you’re trying to find something new to create while under self quarantine, give the Dalgona Coffee a try. Then add a shot of Cutler’s and toast to another week of home schooling behind you, because if anything is cause for celebration, that is definitely is.
Notes
Adapted from Hummingbird High
Ingredients
- 2 tablespoons instant coffee or espresso
- 2 tablespoons sugar
- 2 tablespoons boiling water
- 3 - 4 ounces milk
- 1 ounce Cutler's Cold Brew coffee liqueur
- cocoa powder
Instructions
- Whisk the instant coffee, sugar, and boiling water together in a medium bowl for 3 - 5 minutes or until thick and frothy. (You can do this by hand or with a mixer)
- Pour the milk into a glass filled with ice.
- Slowly pour the liqueur over a bar spoon so you’ll get a nice layer on top of the milk.
- Spoon the thick coffee cream on top of the liqueur and milk. Dust with cocoa powder and serve.
