Ingredients
Scale
For the Whipped Coffee:
- 2 tablespoons instant coffee (instant espresso also works)
- 2 tablespoons granulated sugar
- 2 tablespoons hot water (not boiling, around 160-180°F)
For Serving:
- ¾-1 cup milk of choice (cold or hot)
- Ice cubes (if serving cold)
- Optional: pinch of cocoa powder or cinnamon for garnish
Instructions
- Combine Coffee, Sugar, and Water: In a medium mixing bowl, add the instant coffee, granulated sugar, and hot water. Make sure your measurements are equal—this ratio is crucial for the perfect texture! The mixture will look dark and liquidy at first.
- Start Whisking: Using a hand whisk, hand mixer with whisk attachment, or milk frother, begin whisking the mixture vigorously. If using a hand whisk, use quick, circular motions with your wrist (not your whole arm—you’ll tire out fast!). If using a hand mixer, start on medium speed and increase to medium-high.
- Watch the Magic Happen: Within 1-2 minutes with an electric mixer (or 3-5 minutes by hand), you’ll notice the mixture starting to lighten in color and increase in volume. Keep going! You’re looking for stiff peaks—the consistency should be thick, fluffy, and hold its shape like meringue or whipped cream. When you lift your whisk, the mixture should form peaks that don’t immediately collapse. The color will transform from dark brown to a beautiful caramel or tan color.
- Test for Stiff Peaks: The coffee is ready when it’s tripled in volume, is very pale tan/caramel color, holds stiff peaks when you lift the whisk, and the texture resembles thick mousse or marshmallow fluff. If you turn the bowl upside down (carefully!), it shouldn’t fall out. If it’s still liquidy or droopy, keep whisking!
- Prepare Your Milk: Fill your glass about ¾ full with cold milk and ice (for iced version) or warm milk (for hot version). Leave room at the top for the whipped coffee.
- Dollop the Whipped Coffee: Using a spoon, generously dollop the whipped coffee mixture on top of your milk. You can make it smooth and flat or create beautiful swirls and peaks for that Instagram-perfect look. Use all the whipped coffee or save some for another drink—it keeps in the fridge!
- Garnish and Serve: If desired, dust the top with a pinch of cocoa powder, cinnamon, or instant coffee for extra visual appeal. Serve immediately with a long spoon for stirring. The beauty is in the layers, so admire it (and photograph it!) before stirring everything together. When you’re ready to drink, stir the whipped coffee into the milk and enjoy!
Notes
- Equal ratios are crucial: Always use equal parts instant coffee, sugar, and water. This 1:1:1 ratio creates the perfect texture. Don’t reduce the sugar significantly or the foam won’t form properly.
- Instant coffee only: Regular ground coffee will not work! It must be instant coffee or instant espresso powder.
- Whipping time varies: Hand whisking takes 3-5 minutes; electric mixer takes 1-2 minutes; milk frother takes 2-4 minutes. Be patient!
- Make it less sweet: You cannot reduce sugar much during whipping (it affects structure), but you can use unsweetened milk or add less whipped coffee to your drink.
- Batch it: You can easily double, triple, or quadruple this recipe. Store extra whipped coffee in the fridge in an airtight container for up to 3-4 days.
- Texture test: If your mixture won’t stiffen, make sure you’re using instant coffee (not regular), hot water (not cold), and equal measurements. Keep whisking—it will eventually thicken!
- Prep Time: 2 minutes
- Cook Time: 3 minutes (whipping time)
- Category: Beverage
- Method: Whisking
- Cuisine: Korean-inspired / Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Dalgona Coffee (with whole milk)
- Calories: 175
- Sugar: 26g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg