Teresa's Recipes
Midleton Very Rare Dalgona
Experience the perfect blend of luxury and indulgence with this coffee-based cocktail, the Midleton Very Rare Dalgona. This recipe is a unique twist on the viral Dalgona coffee trend, featuring the rich, smooth taste of Midleton Very Rare Irish whiskey. The contrast between the creamy whipped coffee and the complex flavors of the whiskey creates an irresistible harmony that will have you savoring every sip. Topped off with a dusting of cocoa powder for a hint of sweetness, this cocktail is a true celebration of Irish heritage and a testament to the fine art of whiskey-making.
Ingredients
- 1 teaspoon for garnish Cocoa powder
- 1-2 cups, to taste Milk
- As needed Ice
- 2 tablespoons Hot water
- 2 tablespoons Sugar
- 2 tablespoons Instant coffee
- 1.5 ounces Midleton Very Rare Irish whiskey
Dietary Notes
- Servings: 1
- Dish Type: Cocktail
- Prep Time: 10 minutes
- Calories: 250
- Fat: 5g
- Carbs: 20g
- Protein: 2g
- Sodium: 50mg
- Sugar: 18g
Instructions
- Start by combining the instant coffee, sugar, and hot water in a mixing bowl.
- Whisk the mixture vigorously using a hand whisk or an electric mixer until it becomes thick and frothy. This process should take about 2-3 minutes.
- In a glass, add ice cubes as per your preference.
- Pour the Midleton Very Rare Irish whiskey over the ice.
- Add a generous dollop of the whipped coffee mixture on top of the whiskey.
- Gently stir the mixture to blend the flavors of the whiskey and the whipped coffee.
- Pour in milk according to your taste preference. The more milk you add, the milder the cocktail will be.
- Sprinkle a dusting of cocoa powder on top of the cocktail for an extra touch of sweetness and a visually appealing finish.
- Serve the cocktail immediately and savor the indulgent blend of flavors.
Tips
- For a dairy-free option, you can replace the milk with a non-dairy milk of your choice.
- Try using different types of whiskey for a different flavor profile.
- You can adjust the amount of sugar depending on your preference.