Vegan Dalgona Coffee with A Twist of Orange

Dairy-free, plant-based, orange 400 times coffee. Coffee powder and orange juice whipped to form nice and firm foam, within the bitterness, sweetness, and slight sourness, there’s an uplifting aftertaste brought by the mint leaves, a little bit of nutmeg scent accompanied by aromatic essential oil from the orange zest. Have another sip and please enjoy while cold~

無動物奶，純植物甜橙香400次咖啡。充分攪打至綿密的柳橙汁和咖啡粉，苦和香甜微酸之中，又帶著來自薄荷葉的清爽尾韻，一點點肉荳蔻的香氣，搭配著柳橙皮散發出的精油香。再多喝一口吧，請趁冰涼享用~

*中文食譜在下方

Recipe

Vegan Dalgona Coffee with A Twist of Orange

Yields ~1 cup of Vegan Orange Dalgona Coffee (~236 ml)

• 1 orange (for orange juice and skin strip)

• 2 tsp of orange juice

• 1 tsp of instant coffee powder (pure coffee)

• 1 & ½ tsp of sugar

• 165ml of oat milk (cold) or any plant-based milk you prefer

• 5 fresh mint leaves

• 1 orange skin strip (prepare several just in case)

• 1 pinch of nutmeg powder

Directions

1. Use a small knife to cut several thin and wide orange skin strips.

2. Cut the orange in halves, juice the orange using a fork, discard the seeds.

3. In a mixing container, put in 1 & 1/2 tsp of sugar, 2 tsp of orange juice, and 5 mint leaves. Stir and crush the mint leaves with the blunt end of a spoon.

4. Take out the crushed mint leaves, put in 1 tsp of instant coffee powder, stir to dissolve most of the coffee powder and sugar.

5. Use an electric hand mixer to whip for 5 to 8 minutes, or until the foam is firm enough to form a peak. (alternatively, you can use a spoon to whip.)

6. In your favorite glass, pour in 165ml of cold oat milk or any plant-based milk you prefer, pour the coffee foam on top using a spoon, sprinkle 1 pinch of nutmeg powder. Before garnish with the orange skin strip, squeeze it over the coffee foam to release aromatic orange skin oil, and finally make it into a curl, put on top of the coffee foam, enjoy~

純植物甜橙香四百次焦糖泡沫咖啡

可做出 約一杯純植物甜橙焦糖泡沫咖啡 (約二百三十六毫升)

• 一顆柳橙 (用於準備柳橙汁與長條形柳橙皮)

• 兩小匙 柳橙汁

• 一小匙 即溶咖啡粉 (純咖啡)

• 一又二分之一小匙 糖

• 一百六十五毫升 燕麥奶 (冰) 或任何你喜歡的植物奶

• 五片 新鮮薄荷葉

• 一片 長條型柳橙皮 (多準備幾片備用)

• 一小搓 肉荳蔻粉

作法

1. 使用小刀切下幾片薄寬長條形柳橙表皮。

2. 將柳橙切半，使用叉子插入果肉並擠出果汁，挑出柳橙籽。

3. 在一攪拌容器中，放入一又二分之一小匙糖、兩小匙柳橙汁、和五片薄荷葉。使用湯匙鈍的一端攪拌並攪壓薄荷葉。

4. 將攪壓後的薄荷葉挑出，放入一小匙即溶咖啡粉，攪拌溶解大部份的咖啡粉和糖。

5. 使用電動攪拌器攪打五至八分鐘，或直到咖啡泡沫綿密至可形成小尖山並不倒塌。(如果沒有電動攪拌器的話，可使用湯匙攪打。)

6. 在你喜歡的玻璃杯中，倒入一百六十五毫升的冰燕麥奶或任何你喜歡的植物奶，使用湯匙將咖啡泡沫倒在燕麥奶上，撒上一小搓肉荳蔻粉。用長條形柳橙皮裝飾之前，在咖啡泡沫上方搓揉柳橙皮釋放充滿香氣的柳橙皮精油，最後將柳橙皮捲曲並放在咖啡泡沫上，好好享用~