A whipped coffee recipe from South Korea.
2 tablespoons instant coffee crystals
2 tablespoons sugar (raw or regular)
2 tablespoons hot water (from the tap is fine)
Hot milk
Place coffee, sugar and water in a deep, medium-sized bowl. Beat with an electric mixer several minutes until it is caramel colored and thick. Fill a coffee mug halfway with hot milk (microwave) and top with fluffy coffee. Eat with a spoon at first until you can mix the topping into the milk. Serves 1 - 2. Notes: You can also top cold milk with it for an iced coffee - or add a shot of whiskey or coffee liqueur.