Because we’re all drinking more and making do with less, we’ll be bringing you a new lockdown cocktail recipe every Friday. Made from easy to obtain or store cupboard ingredients, hopefully you’ll all be able to get involved in Cocktail Hour with Crummbs.
Unless you’ve been hiding under a rock, you’ll have probably noticed the internet’s current obsession with The Dalgona. Originating from South Korea, it’s been dubbed an ‘upside-down cappuccino’ and can easily be made at home with instant coffee, sugar and hot water in lieu of your morning takeaway coffee.
Coffee and rum have always been a match made in flavour heaven, so we’ve given this self-iso viral sensation a boozy little make-over with Aluna Coconut. We know coconut flavoured rum can get a bad rep for being sickly sweet but this one contains a fraction of the sugar found in other brands so we reckon you’ll love it (and it’s vegan and gluten-free to boot!). The perfect brunch cocktail or after-dinner tipple, this recipe uses coconut milk but any plant-based milk will work and keeps it vegan.
The Daluna Recipe
25ml of Aluna Coconut Rum (or spirit of your choice)
2 tbsp instant coffee or espresso powder
2 tbsp sugar
2 tbsp very hot water
400ml chilled coconut milk (we recommend Vita Coco)
1 tbsp maple syrup
- To make the Daluna, add the coffee, sugar and hot water to a medium mixing bowl. Whip the coffee using an electric whisk until it is light brown, fluffy and a stiff peak forms.
- Pour the rum and coconut milk into a glass and briskly stir in a spoonful of maple syrup. Spoon dollops of the frothed coffee mixture on top.
Aluna Coconut is available at Waitrose priced at £25.