Whipped Dalgona Coffee (Printer-Friendly)

Fluffy whipped instant coffee over cold or hot milk. A 5-minute Korean-inspired café-style beverage.

# What You'll Need:

→ Coffee Mixture

01 - 2 tablespoons instant coffee granules
02 - 2 tablespoons granulated sugar
03 - 2 tablespoons hot water

→ To Serve

04 - 2 cups milk (dairy or plant-based)
05 - Ice cubes (optional)

# Method:

01 - In a medium mixing bowl, combine instant coffee, sugar, and hot water.
02 - Whisk vigorously using a hand whisk, electric mixer, or milk frother until the mixture becomes thick, pale, and forms stiff peaks, approximately 2 to 4 minutes.
03 - Fill two glasses with milk and add ice cubes if desired.
04 - Spoon the whipped coffee mixture evenly over the milk in each glass.
05 - Serve immediately. Stir the whipped coffee into the milk before drinking for best flavor integration.

# Expert Suggestions:

01 -
  • It turns three pantry staples into something that looks like it came from a trendy café.
  • The whipping process is oddly satisfying, and you can actually feel the texture transform under your whisk.
  • You control the sweetness and strength, so its never too bitter or too sugary.
  • It works over iced or hot milk, making it perfect year-round.
02 -
  • If your mixture isnt thickening, check that youre using instant coffee, not regular ground coffee, because ground coffee will never whip up.
  • Equal ratios are key, so measure carefully; even a little extra water can make the foam too runny to hold its shape.
  • An electric mixer or milk frother will save your arm, but a hand whisk works if youre patient and persistent.
03 -
  • Whip the coffee mixture in a bowl with high sides to avoid splattering coffee foam all over your counter.
  • If you want to make a larger batch, keep the 1:1:1 ratio and whip in separate bowls, because too much volume at once can prevent proper aeration.
  • Store any leftover whipped coffee in the fridge for up to a day, then re-whip it briefly before using to bring back the texture.
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