Quick Coffee Caramel Recipe – Indian Style Dalgona Coffee

Last Updated on 2 months by Neha Deshmukh

Quick Coffee Caramel Recipe – Indian Style Dalgona Coffee

Hey everyone! If you’re anything like me, you need a little pick-me-up sometimes, and what better way than with a cozy, comforting cup of coffee? I stumbled upon this recipe a few months ago, and it’s quickly become my go-to when I need a little sweetness in my day. It’s a delightful twist on the popular Dalgona coffee, with a warm, homemade caramel touch that just feels… special. Let’s get brewing!

Why You’ll Love This Recipe

This isn’t just another coffee recipe; it’s a hug in a mug! It’s incredibly quick to make – seriously, under 20 minutes from start to finish. The homemade caramel adds a depth of flavour you just won’t get from store-bought syrups. Plus, it’s super customizable. Want a little spice? A vegan version? We’ve got you covered! It’s the perfect blend of convenience and indulgence.

Ingredients

Here’s what you’ll need to whip up this delicious coffee caramel:

• 1.5 cup milk (about 360ml)
• 1.5 teaspoon instant coffee powder (about 7.5g)
• 3 teaspoon sugar (about 12g)
• 1 teaspoon water (about 5ml)

Ingredient Notes

Let’s talk ingredients! A good quality instant coffee really makes a difference here. I personally love using Nescafe Classic, but feel free to experiment with your favourite brand.

As for the milk, you have options! Full-fat milk will give you the richest, creamiest result, but toned milk works just fine too. And for my vegan friends, plant-based milks like almond, soy, or oat milk are fantastic substitutes. Oat milk tends to froth the best, in my experience, giving you that lovely, airy texture. Don’t be afraid to play around and see what you like best!

Step-By-Step Instructions

Alright, let’s get cooking (or, well, coffee-ing!).

1. First, let’s make the caramel. Heat the sugar in a pan over medium heat. Don’t stir it! Just let it sit and melt. It will take a little patience, but trust me, it’s worth it.
2. Keep an eye on it, and once the sugar dissolves and turns a lovely light brown colour, carefully add the teaspoon of water. It will bubble up, so be cautious! Gently swirl the pan to combine, then immediately turn off the heat.
3. Now, quickly transfer the caramel syrup to your favourite coffee mug. Add the instant coffee powder and mix well until it forms a smooth paste.
4. Next, boil the milk separately. You can do this on the stovetop or in the microwave. Once it’s hot (but not boiling!), pour it into the mug with the caramel-coffee mixture.
5. Give it a really good stir until everything is nicely combined. Finally, pour the mixture back and forth between two containers (like smaller mugs or even jars) to create a beautiful, frothy top. Pour into your favourite mug and enjoy immediately!

Expert Tips

• Don’t walk away from the caramel! It can burn quickly, and burnt caramel is no fun.
• Swirling the pan instead of stirring helps prevent crystallization when making the caramel.
• If your coffee isn’t frothing as much as you’d like, try using a whisk or a milk frother.
• For a richer flavour, you can add a tiny pinch of salt to the caramel. It really enhances the sweetness!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Spice Level – Cardamom Infusion: My grandmother always added a pinch of cardamom to her coffee. Try adding a crushed cardamom pod to the milk while it’s heating for a fragrant twist.
• Vegan – Plant-Based Milk Options: As mentioned before, oat milk is my go-to for vegan frothing, but almond or soy milk work beautifully too.
• Sugar Substitutions: If you’re watching your sugar intake, you can substitute the sugar with a sugar-free alternative like stevia or erythritol. Adjust the amount to your taste.
• Festival Adaptations – Winter Special with Ginger: During the colder months, I love adding a tiny piece of grated ginger to the milk while it’s warming up. It adds a lovely warmth and spice that’s perfect for a chilly evening.

Serving Suggestions

This coffee caramel is delicious on its own, but it’s even better with a little something on the side! I love pairing it with a few buttery biscuits, a slice of homemade cake, or even just a simple piece of fruit. It’s also a lovely treat to enjoy with friends and family.

Storage Instructions

This coffee caramel is best enjoyed fresh. However, if you happen to have leftovers (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. Just be aware that the froth will disappear, so you may need to re-froth it before serving.

FAQs

Let’s answer some common questions!

• Is this recipe suitable for diabetics? While you can use sugar substitutes, it’s important to consult with a healthcare professional before making any significant changes to your diet.
• Can I make this ahead of time? It’s best to make this right before serving, as the froth won’t last.
• What kind of milk works best for frothing? Full-fat milk and oat milk generally froth the best, but you can experiment with other types of milk to see what works for you.
• Can I use coffee beans instead of instant coffee? You can, but you’ll need to brew a strong coffee concentrate first and adjust the amount accordingly. It won’t be quite the same as using instant coffee, though.
• How can I adjust the sweetness level? Simply adjust the amount of sugar to your liking! Start with a smaller amount and add more until you reach your desired sweetness.

Enjoy your delicious, homemade coffee caramel! I hope this recipe brings a little joy to your day. Let me know in the comments how it turns out for you!