Maple Dalgona Muffin

Brewing Steps

1. Brew strong coffee: Use your moka pot to brew about 60ml of strong, concentrated coffee. Let it cool slightly.
2. Prepare the foam: In a mixing bowl, combine the cooled coffee, 1 tablespoon maple syrup, vanilla extract, and a pinch of sea salt.
3. Whip the mixture: Using a hand whisk or electric mixer, whip the coffee mixture for 3-5 minutes until it becomes light, fluffy, and holds peaks like dalgona foam.
4. Warm the milk: Heat the milk in a small saucepan to about 150°F. Stir in the remaining maple syrup and half the cinnamon.
5. Assemble the drink: Pour the warm maple milk into your serving glass, filling it about 3/4 full.
6. Top with foam: Gently spoon the whipped maple coffee foam on top of the milk.
7. Final garnish: Dust with remaining cinnamon and a tiny pinch of nutmeg for that muffin-inspired finish.

Pro Tips

• Cool your coffee before whipping - hot coffee won't foam properly
• Whip patiently - it takes 3-5 minutes of consistent whisking to achieve the right texture
• Use real maple syrup for authentic flavor - avoid artificial syrups
• Warm your glass with hot water first, then empty before adding milk
• Make it iced: Use cold milk and serve over ice for a refreshing summer version
• Boost the muffin flavor with a tiny drop of almond extract