– 1 tablespoon instant espresso powder tested with DeLallo – 1 tablespoon granulated sugar – 1 tablespoon hot water – 1 tablespoon hot fudge sauce melted – 1 tablespoon sweetened condensed milk – 2 tablespoons heavy cream – 2/3 to 3/4 cup ice cold milk tested with almond milk – 1/4 teaspoon dark cocoa powder – Crisp lady fingers savoiardi for serving

– In the bowl of an electric mixer, combine the espresso powder, sugar, and hot water. Whip on high speed until the mixture is thick and glossy, and has lightened in color. – Drizzle the hot fudge on the insides of a glass. Pour in the sweetened condensed milk. Pour the heavy cream over the back of a spoon into the glass, layering it on top of the condensed milk. Pour the milk over the back of a spoon also. 

Spoon the whipped coffee on top of the milk and lightly dust with the cocoa powder. Serve immediately with crisp lady fingers.

Omit sweetened condensed milk for a lighter, less dessert-like coffee drink. For plain dalgona coffee, use instant coffee granules in place of the espresso; whip and pour over ice cold milk. Ground coffee will not work in this recipe, you must use instant coffee granules or powdered instant espresso.